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

APPLESAUCE

  Date: January 15, 2011
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This recipe was made to be part of the PORK BELLY SANDWICH I was making. Granny Smith apples are grated on a box grater and are placed in a foil pan with some apple cider and a cinnamon stick. The foil pan is sealed off with some aluminum foil and the pan is placed on the grill over medium heat for 20 minutes. The contents of the pan plus some brown sugar and some apple cider vinegar are placed in a food processor and get pureed. The applesauce is placed in the refrigerator for 2 hours or overnight. While I used this applesauce as part of a sandwich, folks were helping themselves to little side dishes of just the applesauce. It was that good.
Related Photo Entries:
Recipe Source:
Alt image
Meathead
Serious Barbecue:
Applesauce - Page 345
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Food Processor
  • Disposable Foil Pan