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Barbecued T-Bone Steaks
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Barbecued T-Bone Steaks with Vegetable Kabobs recipe cooks T-Bone steaks to perfection and serves with kabobs of potatoes and sweet onion seasoned with butter, paprika, celery salt, garlic powder and pepper.

4 beef T-bone steaks, cut 1 to 1 1/2 inches thick
Salt and pepper
For Vegetable Kabobs:
2 large all-purpose potatoes (about 1 1/2 pounds)
1 large sweet onion
3 tablespoons butter, melted
1 teaspoon paprika
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper

1: Grill steaks over medium coals. When first sides are browned, turn and season with salt and pepper and finish cooking second sides. Turn and season. Steaks cut 1 inch thick require about 16 minutes for rare; 20 minutes for medium. Steaks cut 1 1/2 inches thick require about 22 minutes for rare; 30 minutes for medium. Serve with Vegetable Kabobs.
2: Parboil potatoes (do not pare) in boiling salted water 20 minutes; drain. Cut each potato crosswise into four l-inch-thick slices. Cut onion crosswise into four l-inch- thick slices. Alternately thread 2 potato slices and an onion slice, through skin of vegetables, on each of four 8-inch skewers.
3: Combine butter, paprika, celery salt, garlic powder and pepper. Brush both sides of vegetables with seasoned butter. Grill kabobs over medium coals 20 minutes, turning after 10 minutes and brushing with seasoned butter occasionally. Makes 4 servings.
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