Q on the Riverwalk is a haven for barbecue of all styles, from Texas smoked meat to Korean kalbi.
Among the many meaty treats at the restaurant, located in the downtown Hyatt, 123 Losoya St., are ribs with your choice of rubs: Tuscan, Kansas City, Cantonese and Texas Dry.
From Brazil comes the churrasco-style mixed grill, which chef David Wirebaugh serves with sausage, shrimp, chicken and sirloin along with vegetables and a chimichurri sauce. It’s an easy recipe to recreate at home where you can play around with the ingredients, doubling the sausage and deleting the chicken or adding scallops instead of beef.
Anyway you skewer it, this is a great summertime treat for grill fans.
Q’s Churrasco Mixed Grill
1 bell pepper, sliced into 1-inch chunks
1 red onion, sliced into 1-inch chunks
8 jumbo shrimp
1 zucchini, cut into ½-inch slices
12 ounces sirloin, sliced into 1-inch cubes
1 yellow squash, cut into ½-inch slices
1 chicken breast, sliced into 1-inch cubes
1 sausage link, cut into 1-inch slices
Chimichurri Marinade (recipe follows)
Take eight skewers and assemble in the following order: pepper, onion, shrimp, pepper, onion, zucchini, beef, pepper, onion, squash, sausage, pepper, onion, zucchini, chicken, onion, pepper. If the skewers are not large enough, make sure you alternate vegetables and meat.
Brush generously with Chimichurri Marinade. Grill until vegetables are cooked and meat is medium rare, about 8 minutes. Try not to overcook shrimp
Makes 6-8 servings.
1.5 ounces garlic cloves, peeled
¼ bunch fresh cilantro
1 teaspoon of fresh rosemary, stems removed
4 cups olive oil
1/4 cup sherry vinegar
Salt, to taste
Pepper, to taste
Place garlic, cilantro, and rosemary into blender. Blend to medium coarse texture. Slowly pour in olive oil and vinegar. Season with salt and pepper to taste.