1 pound boneless beef sirloin, cut into 1-inch cubes 2 large red, orange or yellow bell peppers, cut into chunks 12 strips bacon 1 cup red onion chunks 12 ounces smoked sausage or kielbasa, cut into 1/2 inch slices 1 pound pork tenderloin, cut lengthwise in half; then into 1/4 inch wide long strips 1 cup pineapple wedges 1 1/2 cups Vermont Made Richard's Sauces (flavor of choice)
Arrange beef cubes and 1 bell pepper on metal skewers, weaving bacon strips around all. Place sausage, 1 pepper and onions on separate skewers. Ribbon srips of pork on additional skewers with pineapple wedges. Baste the different kabobs with some of Richard's Barbecue Sauce. Cook on a well greased grill over medium high direct heat, basting often with remaining Barbecue Sauce. Additional Vermont Made Richard's Sauces for dipping.Yum! Yum!
