Meat-On-A-Stick

For those of you that have been raving about the Meat-On-A-Stick served at our reception, here is the recipe, courtesy of the wonderful chef at Catering Saint Louis:

40 % brown sugar
20% granulated garlic
20% black Pepper
20% McCormick's Mesquite Grill Mix

Mix ingredients, rub on cubed beef tenderloin, and let sit for 2 hours. Place on wet skewers and bake at 350 degrees for 7-8 minutes.

I picked up the ingredients this afternoon and will let you know how the home version works out!