Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bacon N Pork Kabobs on the Weber Kettle (Pix O'Plenty)

KETTLE???  Is this the EGGhead Forum?  Yeah, but my XL did not arrive on Friday as hoped and kabobs with my metal skewers are too long for the small & mini.  Time to break out my trusty old friend the kettle and I decided to play with the Smokenator.  That's the thing in the kettle on the left.



I shamelessly stole this recipe from the BBQ Pit Boys (thank you!).  I used Famous Dave's Rib Rub.  I made a marinade of EVOO, lemon juice, garlic and red pepper flake and swabbed the pork liberally.  I let the pork marinade while I got things started outside.  The Kingsford is the last bag from my stash of briquettes. Starting the Smokenator, theres 48 unlit briquettes in there and 12 burning in the chimney. Once they're ready, you dump the 12 in the Smokenator, add any wood (apple's my favorite) and install the water bath and grid.


It's time to pre-cook the bacon.  You cook them about "half way" if that makes sense.



You noticed I forgot the drip pan, eh?  Good thing the kettle come equipped with one!



I snagged the thermo off the small because I couldn't find the old one I used with the kettle.  Nice assist small!  The Smokenator keeps the temp rock steady at 250 unless the water bath boils away.




Pulled the bacon and cut them in half.  Time for assembly.  The pork cubes (3/4" - 1") were wrapped in a half piece of bacon and stuck on the skewer.  Kroger had 1/2" chops so I wrapped 2 in every piece of bacon.  Then a wedge of sweet onion, zuchini and lastly a button mushroom (without stem).  Repeat, repeat, repeat.  Into the grill they go!




They cooked indirect for about 45 minutes or so.  Sous Chef Elaine was riding her little bike around not happy about how little it got.  Her birthday is next week and she'll get an upgrade then!



She was helping me police my empties.  I was feeling nostalgic and thinking about my Dad, so I bought PBR.



This was just before I pulled them off.  There's no money shot because everyone was hungry!



They were GUUUUDD!

Flint, Michigan


  • shtgunal3shtgunal3 Posts: 3,998
    Wow! Looks good.



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Village IdiotVillage Idiot Posts: 6,958
    edited April 2013
    Git a rope.

    Just kidding.  They look great. 

    Dripping Springs, Texas.
    Just west of Austintatious

  • PBR collection seems to be growing quickly. Sure sign of a good cook!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • FoghornFoghorn Posts: 6,310
    My Weber/Smokenator have produced some great food. I never thought to use it for kebabs. I usually do those around 300 degrees. Was this a better way to go?

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Looks Good Fred, way to be creative. I see kabobs in my near future
    Go Dawgs! - Marietta, GA
  • hapsterhapster Posts: 7,445
    Nice looking cook and some quality time with your family... best part about egging & cooking in general
  • MickeyMickey Posts: 18,647
    Fred that next to last pic reminded me of the funniest video.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • cortguitarmancortguitarman Posts: 2,061
    Good cook. Nothing wrong with the trusty weber. Now if it were a gasser....
    Mark Annville, PA
  • Foghorn said:
    My Weber/Smokenator have produced some great food. I never thought to use it for kebabs. I usually do those around 300 degrees. Was this a better way to go?

    Nope.  They probably took longer.  The recipe from BBQ Pit boys call for indirect with banked coals on the side of the kettle.  The Smokenator reduced the temp to 250 so I had to cook longer than the 45 minutes or so they caled for.  I would maintain your 300 degree method.  The extra worked for me because Wilma was out birthday shopping for the Sous Chef.
    Flint, Michigan
Sign In or Register to comment.
Click here for Forum Use Guidelines.