The BBQ Smokehouse Dinner

Allergens

Pork, corn, potatoes

Ingredients

• 1. 1 lb boneless pork shoulder, cut into 1
• inch cubes 2. 1 cup hickory wood chips 3. 1 cup BBQ sauce (homemade or store
• bought) 4. 1/2 cup apple cider vinegar 5. 1/4 cup brown sugar 6. 1/4 cup molasses 7. 1 tbsp Worcestershire sauce 8. 1 tbsp smoked paprika 9. 1 tbsp chili powder 10. 1 tsp cayenne pepper (optional, for extra heat) 11. 2 ears of corn, shucked and silks removed 12. 2 red potatoes, washed and halved 13. 2 jalapeños, whole 14. 4 skewers, pre
• soaked in water 15. Salt and pepper to taste

Instructions

1. Prepare the grill for indirect cooking by creating a heat zone and a cooler zone. Soak wood chips in water for at least 30 minutes before use.
2. In a small bowl, mix together apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, chili powder, and cayenne pepper (if using). Set aside.
3. Season the pork cubes with salt and pepper to taste. Thread the pork, corn, potatoes, and jalapeños onto skewers, leaving some space between each ingredient.
4. Place the skewers over the cooler zone of the grill, close the lid, and smoke the pork for 1 hour. Flip and rotate the skewers every 20 minutes to ensure even smoking.
5. After 1 hour, move the skewers to the heat zone of the grill. Brush with half of the prepared sauce and cook for another 30 minutes, flipping and brushing with sauce regularly.
6. Meanwhile, boil the remaining sauce in a saucepan over medium high heat until slightly thickened. Keep warm.
7. Once the pork reaches an internal temperature of 195°F, remove from the grill and allow to rest for 5 minutes. Then brush with the warmed sauce.
8. Serve immediately, passing additional sauce on the side.

Chef’s Insight

For added convenience, you can use pre-made BBQ sauce or seasonings. But for an authentic smokehouse experience, try making your own.

Notes

The key to this recipe is patience - allowing the smoke to infuse into the meat and vegetables. This will ensure a true BBQ experience at home.