Marinated Shish-ka-bobs

It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
		Se, Spice mix	1	Servings

INGREDIENTS

1/4	c	Dry Sherry
2	T	Soy Sauce, Light
1/4	c	Soy Sauce, Dark
2 1/2	T	Sugar
1/4	c	Hoisin Sauce
1	T	Curry Powder
1/4	c	Pineapple Juice, Unsweetened
1/2	T	White Pepper
2	T	Ginger Root, Thinly Sliced
1 1/2	lb	Sirloin Tip Roast, Trimmed
12	oz	Pineapple Chunks, Save Juice

INSTRUCTIONS

Combine the ingredients for the marinade; stir well. Cut meat into
bite-size chunks and place on skewers with 2 or 3 chunks of pineapple
in between the meat pieces. Marinate the skewers in the refrigerator
overnight in a covered container or zip locked bag.  To cook, grill the
shish-ka-bobs for about 10 minutes over medium  heat, turning
occasionally (depending on the size of the meat  chunks). Recipe by:
Unknown  Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on
May 12,  1999, converted by MM_Buster v2.0l.

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