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

PORK SKEWERS WITH CHERRY-PINEAPPLE GLAZE

  Date: June 05, 2014
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When I saw the picture of these kabobs in the 2015 edition of Better Homes And Garden’s Grill It, I knew I had to make them. Pork meatballs were combined on FireWire flexible skewers with squares of red and green bell peppers. The kabobs were indirect grilled at 350 degrees. The meatballls were brushed with a cherry-pineapple glaze during the last 5 minutes of grilling. Some reserved cherry-pineapple glaze was served at the table. The kebabs had great flavor which was enhanced by the cherry-pineapple glaze. People liked the glaze so much they were putting it on their rice too. These are easy to make, very tasty and are not your typical kabob. Win-Win-Win.
Recipe Source:
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Americas Hometown Favorites

The Grilling Book:

Pork Skewers with Cherry-Pineapple Glaze - Page 93
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Adjustable Rig
  • CGS-Oval Pizza Stone
  • CGS AR Sliding Oval Grid
  • CGS-13" s/s Drip Pan
  • FireWire Flexible Skewer
  • Thermapen Super-Fast Thermomer
  • Ranch-T Lump Charcoal