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

SOUTHERN TENDER KEBOBS

  Date: APRIL 30, 2011
  Favorite: Kebabs
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This was the first of two recipes from the Grill It magazine supplement from the editor’s of Fine Cooking magazine that I made this day. This recipe was single out for mention by the N.C. Pork Council and I can see why. The pork is marinated for 4 hours and in the meantime your choice of veggies are cut into 1” pieces and a glaze is made from spicy brown mustard and red currant jelly. The meat and veggies are both cooked using medium-high direct heat, but they are on separate skewers so the veggies can cook a little longer than the meat. These were very tasty kabobs and very easy to make. Later that day I made some TWO HANDED ULTRA BURGERS from this same magazine.
Recipe Source:
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Fire It Up

Grill It (From the Editors of Fine Cooking Magazine):

Southern Tender Kebabs - Page 52
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 3/8" Metal Skewers
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