{"id":4650,"date":"2014-02-08T13:46:02","date_gmt":"2014-02-08T20:46:02","guid":{"rendered":"http:\/\/www.outdoorcookingmagic.com\/?p=4650"},"modified":"2014-02-08T13:46:02","modified_gmt":"2014-02-08T20:46:02","slug":"barbecue-pork-kabobs","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingmagic.com\/barbecue-pork-kabobs\/","title":{"rendered":"Barbecue Pork Kabobs"},"content":{"rendered":"

\"Pork<\/a>I finally got outdoors to cook something on the grill in the freezing cold! \u00a0 I haven't done much grilling or outdoor cooking this winter, and it's really been affecting me! \u00a0I was determined to get out there and get something cooked, despite the threats of snow today (which haven't materialized yet). \u00a0I decided to do some pork kabobs, and the butcher at our local store had some nice thick pork chops, so it was set. \u00a0Barbecue Pork Kabobs, here we come!<\/p>\n

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The first thing was to take these nice thick pork chops and trim them a bit and then cut them into about 1\" cubes.<\/p>\n

\"Pork<\/a><\/p>\n

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Next I combined the ingredients for a marinade into a bowl. \u00a0This marinade had a barbecue sauce kind-of-a-flavor and contained ketchup, white vinegar, oil, brown sugar, dry mustard, garlic powder, salt, pepper, Worcestershire sauce, and hot sauce.<\/p>\n

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\"Barbecue<\/a><\/p>\n

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I whisked everything together to make the sauce....<\/p>\n

\"Barbecue<\/a><\/p>\n

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And reserved 1\/2 cup for basting later. \u00a0I found out that was not enough, so I recommend removing 3\/4 cup--the recipe below has been adjusted for that new amount.<\/p>\n

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\"Reserved<\/a><\/p>\n

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I put the remaining marinade into a gallon zip-lock plastic bag, added the pork cubes, sealed and put into the fridge for an hour.<\/p>\n

\"Pork<\/a><\/p>\n

While marinating in the fridge, I prepared the veggies. \u00a0Today I was going easy, so I just used green peppers, red peppers, and onions.<\/p>\n

\"Kabob<\/a><\/p>\n

I cut the pepper in half, cleaned them out, then cut into 1\" pieces. \u00a0I cut the ends off the onions, cut in half, removed the skins, then cut into wedges that were about 1\" in size.<\/p>\n

\"Kabob<\/a><\/p>\n

When the hour was up, I removed the pork from the bag and then threaded pieces of pork, red pepper, green pepper, and onion onto some metal skewers. \u00a0If you are using bamboo, start them soaking in water when you put the pork and marinade into the fridge.<\/p>\n

\"Kabobs<\/a><\/p>\n

I got the grill nice and hot then put the kabobs on the grill.<\/p>\n

\"Pork<\/a><\/p>\n

After about 5 minutes, I turned them over. \u00a0It's easy to get these burned, because of the marinade, so turn them frequently. \u00a0After you turn, brush on some of the marinade that you saved. \u00a0Do that each time you turn.<\/p>\n

\"Pork<\/a><\/p>\n

After about 15-20 minutes, all should be done--check the pork to make sure it's done.<\/p>\n

\"Pork<\/a><\/p>\n

Kabobs go great on a bed of rice--so that's what I did. \u00a0Removed everything from the skewers, piled onto a bed of rice, and ate! \u00a0Delicious!<\/p>\n

\"Barbecue<\/a><\/p>\n

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Here's the recipe in its entirety:<\/p>\n

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Barbecue Pork Kabobs<\/div>\n
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Recipe Type<\/span>: Entree<\/span><\/div>\n
Prep time: