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Author Topic: Pork kebabs  (Read 323 times)

Darko

  • WKC Performer
  • Posts: 2694
Pork kebabs
« on: May 16, 2017, 12:04:35 PM »
gotta  have something to go with the pit beans.
Pork shoulder  meat cubed and on a skewer with simply salt and pepper.

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Travis

  • WKC Performer
  • Posts: 4728
Re: Pork kebabs
« Reply #1 on: May 16, 2017, 12:07:01 PM »
That's something I've been wanting to try for a while now. How will you finish them? Sauce?


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HoosierKettle

  • WKC Ranger
  • Posts: 1910
Re: Pork kebabs
« Reply #2 on: May 16, 2017, 12:20:40 PM »
I really like the idea of using shoulder meat. Looking forward to this one.


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Darko

  • WKC Performer
  • Posts: 2694
Re: Pork kebabs
« Reply #3 on: May 16, 2017, 12:28:08 PM »
No sauce. They're delicious as the are. This batch I did add a bit of Caribbean spice.
« Last Edit: May 16, 2017, 12:30:34 PM by Darko »

Darko

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  • Posts: 2694
Re: Pork kebabs
« Reply #4 on: May 16, 2017, 02:18:35 PM »
all done.

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Travis

  • WKC Performer
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Re: Pork kebabs
« Reply #5 on: May 16, 2017, 03:24:36 PM »
Looks awesome, bud. That, along with the beans. Yum.


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Finally camping weather!!

Looking for a condiment rack.

Darko

  • WKC Performer
  • Posts: 2694
Re: Pork kebabs
« Reply #6 on: May 16, 2017, 03:29:13 PM »
Thanks  buddy.  They  were tasty.

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SmokeVide

  • WKC Brave
  • Posts: 203
Re: Pork kebabs
« Reply #7 on: May 16, 2017, 03:30:40 PM »
Very nice.
Brian
@SmokeVide

HoosierKettle

  • WKC Ranger
  • Posts: 1910
Re: Pork kebabs
« Reply #8 on: May 16, 2017, 04:55:10 PM »
Looks fantastic!  I'm stuck at a sausage party tonight. 




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HoosierKettle

  • WKC Ranger
  • Posts: 1910
Re: Pork kebabs
« Reply #9 on: May 16, 2017, 04:58:22 PM »
Did you take internal up to 195ish?  Just curious, I want to try these.


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Darko

  • WKC Performer
  • Posts: 2694
Re: Pork kebabs
« Reply #10 on: May 16, 2017, 05:03:05 PM »
Nope,just past 165. Maybe 170 or so.

Canadian Bacon

  • Smokey Joe
  • Posts: 21
Re: Pork kebabs
« Reply #11 on: May 16, 2017, 05:40:01 PM »
Those Kabobs look good...the shoulder meat has a nice fat content and should make for a nice moist kabob....I could do a number on a few of those bad boys and a bowl full of your pit beans...nice job.
« Last Edit: May 16, 2017, 05:58:40 PM by Canadian Bacon »
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hawgheaven

  • WKC Brave
  • Posts: 463
    • Hawg Heaven Smokin' BBQ
Re: Pork kebabs
« Reply #12 on: May 18, 2017, 09:54:11 AM »


Masterpiece. Man, they look good! I do these a couple thymes a month, using the Fire Wire skewers around the Vortex.
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