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

SOUTHWEST STEW ON A STICK

  Date: July 18, 2008
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Smoke & Spice seems to be the source of a lot of comfort food-based recipes: SMOKED HOT DOGS & PIT POT ROAST. Come to mind. These are items I wouldn’t necessarily associate with the smoker. I was looking for something new to do and this recipe jumped out at me. It looked like the ingredients for a beef stew and used a spicy Southwestern rub. The beef is added to a plastic bag, tossed with the rub. and refrigerated for 4 hours. Meanwhile the potatoes, carrots & onions were prepped for parboiling. This softens then up and they will finish cooking on the smoker. The meat is pulled from the fridge and the ingredients are added to the skewer. The kabobs are glazed and added to the smoker.

Once on the smoker the kabobs were cooked for about 50 minutes. At the midway point I flipped the skewers upside down. As I did this I also swapped them left for right, since the side firebox end of the CG is hotter than the opposite end. This serves to even out the cooking. The kabobs are glazed once more 5 minutes before they are done. The kabobs went quickly. The meat was very tender and surprisingly spicy. The potatoes and carrot still had a bit of snap to them and the combination of the glaze and hickory smoke flavor was excellent.
Recipe Source:
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Meathead

Smoke & Spice:

Southwest Pork Kabobs - Pg. 139
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 5/8" & 1" Metal Skewers
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