Chief Longwind Of The North
Certified/Certifiable
My appetizer is spring themed. And my favorite spring flavor up here the U.P. is pure, unadulterated, maple syrup, grade B. I used this precious and delicious liquid to flavor my Maple-Glazed, Maple-Smoked Country Style Pork Kabobs, with Maple Glazed Grilled Carrots.
Here's how I made them.
Ingredients:
5 country style pork ribs
3 baby carrots
1/2 cup Grade B Maple Syrup
1 tbs. Dark Chili Powder
Dead Sugar Maple branches
7 bamboo skewers
Place the charcoal on one side of a Webber Kettle Charcoal Grill and light. While the charcoal is heating up, cube the ribs into bite-sized chunks. Push the rib chunks onto the bamboo skewers, leaving a small space between each chunks. Lightly sprinkle with salt.
Combine the syrup and chili powder in a suitable bowl. Peel the carrots.
Place enough 1/2 inch thick and 7 inch long maple branches onto the charcoal to cover the top. Place the cooking grill in its place, and place the kabobs on the side with no charcoal. Place the carrots onto the grill as far away from the heat as possible. Brush all food liberally with the syrup/chili powder basting liquid. Cover and close top vent by half.
Smoke for 7 minutes. Remove lid and turn the kabobs over. Again, base liberally and replace lid and smoke an additional 7 minutes. Remove the kabobs and carrots to a platter and baste one more time. Serve piping hot.
The smoky flavor was outstanding on both the meat and carrots. The sweetness of the maple is complimented by both the tangy smoke, and chili powder. The meat was very tender and moist. I really don't know how I could have made this taste any better. My wife agreed. She loved it.
Would I make it again, just try and stop me!
Seeeeeeya; Goodweed of the North
Here's how I made them.
Ingredients:
5 country style pork ribs
3 baby carrots
1/2 cup Grade B Maple Syrup
1 tbs. Dark Chili Powder
Dead Sugar Maple branches
7 bamboo skewers
Place the charcoal on one side of a Webber Kettle Charcoal Grill and light. While the charcoal is heating up, cube the ribs into bite-sized chunks. Push the rib chunks onto the bamboo skewers, leaving a small space between each chunks. Lightly sprinkle with salt.
Combine the syrup and chili powder in a suitable bowl. Peel the carrots.
Place enough 1/2 inch thick and 7 inch long maple branches onto the charcoal to cover the top. Place the cooking grill in its place, and place the kabobs on the side with no charcoal. Place the carrots onto the grill as far away from the heat as possible. Brush all food liberally with the syrup/chili powder basting liquid. Cover and close top vent by half.
Smoke for 7 minutes. Remove lid and turn the kabobs over. Again, base liberally and replace lid and smoke an additional 7 minutes. Remove the kabobs and carrots to a platter and baste one more time. Serve piping hot.
The smoky flavor was outstanding on both the meat and carrots. The sweetness of the maple is complimented by both the tangy smoke, and chili powder. The meat was very tender and moist. I really don't know how I could have made this taste any better. My wife agreed. She loved it.
Would I make it again, just try and stop me!
Seeeeeeya; Goodweed of the North