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BBQ/sweet and sour pork and pineapple kabobs.

Skrullb
Skrullb Posts: 666
in EggHead Forum
Followed Malcom Reed’s recipe on this one. 
I'm in Fredericksburg, VA, and I have an XL and a medium. 
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Comments

  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    edited April 2018
    Like it.

    I have a bunch of skewers like yours.  I always found it hard to turn the cook.  Used these for the first time tonight, and much better skewers.

    https://www.amazon.com/BearMoo-Stainless-Barbecue-Grilling-Reusable/dp/B01JRU8GIQ


    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Theophan
    Theophan Posts: 2,656
    I don't know this Malcolm Reed recipe.  Care to share?

    They all look great!
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  • Skrullb
    Skrullb Posts: 666
    Theophan said:
    I don't know this Malcolm Reed recipe.  Care to share?

    They all look great!
    https://youtu.be/1VFN7MhzISk

    I did it exactly as given, and the 60 minutes is way too long for the pork. It creates a nice glaze, but the pork is over cooked. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • caliking
    caliking Posts: 19,780
    Nicely done. I forget about kabobs, and posts like this make me kick myself a little. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GrillSgt
    GrillSgt Posts: 2,507
    I love kebabs. Great way to cook and eat. 
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  • Theophan
    Theophan Posts: 2,656
    Skrullb said:
    https://youtu.be/1VFN7MhzISk

    I did it exactly as given, and the 60 minutes is way too long for the pork. It creates a nice glaze, but the pork is over cooked. 
    I just watched the video (thanks for the link!), and I was wondering about that. When he poked the pork with a Thermapop, it didn't look like it went in all that easy, and I noticed he did NOT say what the internal temp was after an hour.  I'm wondering about cooking hotter but shorter, and maybe adding the sauce a bit earlier to help it brown a bit (risking the sauce burning, though, too).  I don't know.

    It all looked great and I bet your tasted great, even if a little over.  Thanks again for the link to the recipe!
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  • Skrullb
    Skrullb Posts: 666
    Theophan said:
    Skrullb said:
    https://youtu.be/1VFN7MhzISk

    I did it exactly as given, and the 60 minutes is way too long for the pork. It creates a nice glaze, but the pork is over cooked. 
    I just watched the video (thanks for the link!), and I was wondering about that. When he poked the pork with a Thermapop, it didn't look like it went in all that easy, and I noticed he did NOT say what the internal temp was after an hour.  I'm wondering about cooking hotter but shorter, and maybe adding the sauce a bit earlier to help it brown a bit (risking the sauce burning, though, too).  I don't know.

    It all looked great and I bet your tasted great, even if a little over.  Thanks again for the link to the recipe!
    Or cook separately. I did like how the pineapple came out, all caramalized and seared. The pork just doesnt need nearly that much time, especially being a loin. I knew that but did it anyways, lol 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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