PREPARING THE MARINADE
Cut your Fullblood Wagyu beef into bite-size pieces.Mix the Guinness, molasses, Worcestershire sauce, minced sweet onion, and minced garlic in a medium size bowl. Add the bite-size pieces of beef to the bowl, and submerge the beef. Let it sit in the marinade for 24 hours. In addition, soak 25 toothpicks (plain not flavored) in cold water overnight.

PREPARING THE KABOBS
Once the beef is done marinating, drain off the marinade.Cut the red bell pepper and sweet onion into 1 inch cubes.Thread each pre-soaked toothpick with a piece of red bell pepper, a piece or two of sweet onion, and a piece of marinated kabob beef. Let the kabobs sit at room temperature for 30 minutes before grilling. While you’re waiting, make the smokey cheddar sauce (for dipping the kabobs in).

PREPARING THE SMOKEY CHEDDAR SAUCE
Melt the unsalted butter in a heavy-bottom sauce pan on medium heat. Sauté the onions in the butter until translucent. Add the flour to the pan, and cook until it smells toasty (takes about 3-4 minutes). Whisk in the milk slowly. Cook, while stirring occasionally, for 15 minutes on medium-low heat. If it is a little too thick, you can thin it out by adding a little more milk.

Remove from heat, and fold in the grated smoked cheddar cheese, kosher salt, freshly ground black pepper, and sriracha sauce. Season to taste with kosher salt and freshly ground black pepper.

FINAL STEPS
Heat the BBQ or gas grill on high heat for 10 minutes. Grill the Fullblood Wagyu beef kabobs for 2 minutes on each side or until nicely caramelized on both sides. Remove the kabobs from the grill, and serve them with warm smokey cheddar cheese sauce.Enjoy!