Cleaned out the deep freeze a bit and had to figure out what to do with a 2.3 pound pork loin roast and a couple of links of andouille sausage. Shish-kabob is what I came up with.
The pork loin was cut up and seasoned with SPG. Some was also marinated using a honey/teriyaki mix. All was pecan smoked at 350F on my ancient Brinkmann grill using indirect heat.
The clear cut winner was the marinated pork loin. The andouille sausage was also amazing with the pecan smoked flavor. The SPG seasoned kabobs were still very good but definitely came in second as compared with the marinated batch.
Cook time was about 15-20 minutes. When I checked the pork loin chunk temp they were in the 146F ro 155F range - so I pulled them right then.
Here are the pics:
The pork loin was cut up and seasoned with SPG. Some was also marinated using a honey/teriyaki mix. All was pecan smoked at 350F on my ancient Brinkmann grill using indirect heat.
The clear cut winner was the marinated pork loin. The andouille sausage was also amazing with the pecan smoked flavor. The SPG seasoned kabobs were still very good but definitely came in second as compared with the marinated batch.
Cook time was about 15-20 minutes. When I checked the pork loin chunk temp they were in the 146F ro 155F range - so I pulled them right then.
Here are the pics:
