The trick is to smoke the meat and not make the meat smoke

ASIAN PORK MEATBALLL SKEWERS

  Date: January 07, 2011
  Favorite: Kebabs
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This dish was two firsts: First item off my grill in 2011 and the first recipe from a new cookbook I received for Christmas. The book is SERIOUS BARBECUE by Adam Perry Lang and if this first meal is any indicator, I am in for some great meals. The meatballs were packed with flavor. They were first browned on my grills griddle insert. Next they were grilled over the open grates while being brushed with a flavorful glaze. I served them over a bed of rice and they were topped with topped with scallions, lime juice & toasted sesame seeds. These meat balls had a,ll of the great qualities I associate with Thai food. They were spicy and sweet, there were hints of the fresh herbs and a salty flavor from the fish oil. All of this was complex yet subtle, with no one flavor overpowering the others. In a word they were Excellent.
Recipe Source:
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Meathead

Serious Barbecue:

Asian Pork Meatball Skewers - Page 72.
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Food Processor
  • SR 3/8" Metal Skewers
  • Kenmore Cast Iron Flat Top Griddle Grate