Smokey Lew
Head Chef
Picked up some center loin pork chops that were on sale at the supper market and cut them up into bite size hunks for kabobs. Put the pork into my vacuum marinade dish with a liberal coating of Kona Coast's Marinade & Grilling Ginger Wasabi Terriyaki. Placed it in the fridge for a couple of hours before grilling.
Coated the cut up vegis with olive oil and a liberal dusting of Knox's Cracked Pepper Dry Rub. You know that stuff is good by all the sneezing you do when you use it. Put all the ingredients on water soaked wood skewers and hit the grill.
Started with the vegis first. Pork is waiting its turn.
After a few turns, the vegis are ready for the indirect side of the grill.
Now it's the pork's turn.
Pork is on the indirect side where I brushed on more of the Kona Coast and allowed it to caramelize.
Finished product ready to eat. No plated picture because the only thing added was some sliced up French baguette bread.
Uploaded with ImageShack.us
Coated the cut up vegis with olive oil and a liberal dusting of Knox's Cracked Pepper Dry Rub. You know that stuff is good by all the sneezing you do when you use it. Put all the ingredients on water soaked wood skewers and hit the grill.
Started with the vegis first. Pork is waiting its turn.
After a few turns, the vegis are ready for the indirect side of the grill.
Now it's the pork's turn.
Pork is on the indirect side where I brushed on more of the Kona Coast and allowed it to caramelize.
Finished product ready to eat. No plated picture because the only thing added was some sliced up French baguette bread.
Uploaded with ImageShack.us
