Missouri-Style Pork Kebabs on the Arteflame Grill

Introduction

Experience the bold flavors of Missouri-Style Pork Kebabs, grilled to perfection over an open fire. Using the Arteflame Grill, we'll lock in juices with a hot sear at over 1,000F before finishing to tender perfection on the flat cooktop. The result? Juicy, flavorful pork skewers with perfectly charred vegetables, all cooked effortlessly over open flames.

Ingredients

• 2 lbs pork shoulder, cut into 1.5-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 zucchini, sliced into rounds
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 cup unsalted butter, melted
• Wooden or metal skewers

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame Grill.
3. Stack firewood over the soaked napkins.
4. Light the paper and wait about 20 minutes until the grill is hot and ready.

Step 2: Prepare the Marinade

1. In a mixing bowl, combine soy sauce, honey, Dijon mustard, minced garlic, smoked paprika, and black pepper.
2. Add pork cubes to the marinade and mix well.
3. Cover and refrigerate for at least 1 hour (or overnight for better flavor).

Step 3: Assemble the Skewers

1. Skewer the marinated pork, alternating with bell peppers, onion, and zucchini.
2. Brush with melted butter for extra flavor.

Step 4: Grill the Kebabs

1. Place the pork kebabs on the center grill grate to sear at 1,000F for about 2-3 minutes per side.
2. Once seared, move them to the flat cooktop to finish cooking to the desired doneness.
3. Use a meat thermometer and remove from the flat cooktop when the internal temperature is 15°F below the target temperature.
4. Let kebabs rest for 5 minutes before serving.

Tips

• Using butter instead of olive oil enhances flavor.
• Keep vegetables evenly cut to ensure even grilling.
• Use metal skewers to avoid burning, or soak wooden skewers in water for 30 minutes before grilling.
• Always rest the meat before serving to retain juices.

Variations

1. Spicy Missouri Style: Add 1 tsp cayenne pepper to the marinade for an extra kick.
2. Sweet and Tangy: Replace honey with maple syrup and add a squeeze of fresh orange juice.
3. Herb-Infused: Mix fresh rosemary and thyme into the marinade for an herby touch.
4. Teriyaki Glaze: Use teriyaki sauce instead of soy sauce, and sprinkle with sesame seeds before grilling.
5. Bacon-Wrapped: Wrap each pork piece with a slice of bacon before skewering for smoky richness.

Best pairings

• Grilled corn on the cob with butter
• Smoky baked beans cooked on the flat griddle
• Grilled garlic bread on the cooktop
• A refreshing coleslaw
• A crisp, chilled Missouri white wine

Conclusion

Grilling Missouri-Style Pork Kebabs on the Arteflame Grill brings out unmatched flavors thanks to the high-heat searing and even cooktop temperature. The result? Tender, juicy pork skewers with a delicious smoky-charred flavor. Gather your ingredients, fire up your Arteflame, and enjoy the perfect open-fire meal!