Ingredients

1/4 cup brown sugar
1/4 cup honey barbecue sauce
12 ounces jw dundee’s honey brown lager beer
1 tablespoon coriander
1 jalapeno
2 lbs thin sliced beef or beef tenderloin
16 jumbo shrimp, thawed
2-3 tablespoons vegetable oil or olive oil
2-3 tablespoons bonedust seasoning, recipe follows

Bonedust seasoning

* 1/2 cup paprika
* 1/4 cup chili powder
* 3 tablespoons salt
* 2 tablespoons coriander
* 2 tablespoons garlic powder or garlic granules
* 2 tablespoons curry powder
* 2 tablespoons hot mustard or chinese style mustard powder
* 2 tablespoons sugar
* 1 tablespoon fresh ground pepper
* 1 tablespoon basil
* 1 tablespoon thyme
* 1 tablespoon cumin
* 1 tablespoon cayenne
* skewers

Directions

Place beef in freezer for 15 minutes before slicing to make it easier, if beef is already sliced, ignore.

For sauce whisk together brown sugar, bbq sauce, 3 oz of beer, coriander, and the minced jalapeño in bowl.

In a separate container mix all ingredients for bonedust seasoning. Add a good sized pinch of bonedust to the sauce. Set sauce aside and keep bonedust in reach.Lightly season beef slices with bonedust and tightly wrap one to two pieces around each shrimp.

Take remaining amount of beer and season lightly with bonedust, then inject into shrimp. (I found it easy to skewer shrimp right after injecting them.)Brush sicles with oil and dust with bonedust seasoning.

Baste sicles with your previously made sauce. I thoroughly basted each side twice, cause I wanted more spice and flavor.Grill sicles for 3-5 min each side. Baste again after grilling if desired and enjoy!