The trick is to smoke the meat and not make the meat smoke
PORK SKEWERS & PEPPERS
Date:May 29, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Pork Skewers & Peppers
The marinade for the pork used EVOO, dijon mustard, smoked paprika, garlic powder, brown sugar, salt & pepper
The spice paste is mixed and the pork is dunked in the marinade. I really didn’t think there was enough to go around
The pork has been dunked in the spice paste and the peppers have been cut into 3/4” x3/4” squares
The pork and peppers have been placed on skewers & the grill has been heated to high
This is a very short cook, 4 - 6 minutes total
The pork was served with some rice and mixed veggies.
The spice paste gave the pork a nice tangy flavor which was nicely contrasted by the sweet flavor of the peppers
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This recipe from Weber’s Real Grilling was the surprise hit of a grillathon period I got into. It was not my so called grill camp where I take a week off to grill. A combination of working at home, a moderate work load and a slew of new recipes from some new cookbooks produced 17 items coming off my grill in an 9 day period. Sirloin pork steaks were cut into 3/4” cubes and marinated. Then they were put on bamboo skewers together with red & green peppers cut into 3/4” squares. Due to their small size they only take 6 minutes total over direct high heat. The crispy sweet peppers and the soft & salty pork were a great ying yang of flavors. Definitely make extras as both times I’ve made these people couldn’t stop eating them.