Meat Lovers Skewers Recipe

Prep meats and vegetables

Slice the summer sausage into 1/2-inch thick rounds. Cut the smoked brisket into 1-inch cubes. Pull or cut the smoked rib meat into 1-inch pieces (trim excess fat). If Jack Link's sticks are long, cut each into two pieces. Cut red bell pepper into 1-inch squares and slice the onion into wedges, separating the layers so you have onion segments suitable for skewering. If using cornichons, leave whole.

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning while grilling.

Make glaze

In a small bowl whisk together olive oil, brown sugar, smoked paprika, garlic powder, black pepper, apple cider vinegar, and hot sauce (if using). The glaze should be slightly syrupy from the brown sugar.

Reserve about 2 teaspoons of glaze per skewer for brushing during the last minutes of cooking; the rest will be used for tossing and light coating before grilling.

Lay out components. For each skewer, thread components in this suggested order for texture and even cooking: a slice of summer sausage, a piece of brisket, a folded bacon slice (see next step), a Jack Link's piece, a rib piece, a bell pepper square, and an onion wedge. If using cornichons, add one between meat pieces for a tangy contrast. Aim for 4–6 pieces per skewer, leaving about 1 inch of skewer free at each end.

Wrap bacon

For the bacon slices, either fold or roughly roll them before threading so that a single slice secures between two other pieces on the skewer. If bacon strips are very long, cut in half. Secure the bacon so it wraps around another meat piece rather than hanging off the skewer.

Lightly brush assembled skewers with the prepared glaze, coating all exposed meat and vegetables. Season with a light sprinkle of coarse sea salt and freshly ground black pepper (be mindful if meats are already salty).

Grill method (recommended)

Preheat grill to medium-high (about 400°F / 200°C). Oil the grate. Place skewers on the grill perpendicular to the grates so smaller pieces do not fall through. Cook 10–12 minutes total, turning every 2–3 minutes to brown evenly. During the last 2 minutes of cooking brush each skewer with reserved glaze (2 teaspoons per skewer) and let it caramelize briefly—watch closely to prevent burning. Bacon should be crisped and internal heated meats hot.

Oven/broiler method

Preheat oven to 425°F (220°C). Place skewers on a rimmed baking sheet fitted with a rack. Bake 10–12 minutes, turning once halfway through. For extra char, finish under broiler on high for 1–2 minutes per side, brushing with reserved glaze in the last minute.

If any component (bacon or brisket) was not fully cooked or crisped to your liking, return to heat briefly until done. Total internal reheating time should keep tender meats moist.

Transfer skewers to a platter. Sprinkle chopped parsley over the top and finish with an optional additional pinch of coarse sea salt and freshly ground black pepper to taste.

Serve hot as a shareable Sunday appetizer or main course. Provide toothpicks and small bowls of mustard, BBQ sauce, or extra glaze for dipping. Leftover components can be removed from skewers and refrigerated for up to 3 days.