Introduction: Caucasian BBQ
This meal, originated from Caucasus, a region between Europe and Asia, is delicious, simple and relatively fast to make. In this instructable, I will show you how to make it.
Step 1: Ingidients Needed
For the marinade:
- Pork shoulder (around 3 pounds)
- A bottle of kefir
- 2 onions
- Spices (ussually is just salt and pepper, but BBQ rubs work very well)
For the smoking:
- Wood (cherry or some kind of fruit tree works best)
- Skewers
- Lump charcoal
- Traditionally, a mangal is used to smoke the meat, but I used the Big Green Egg
Step 2: Cut the Meat
Cut the meat into cubes with sides about 1 - 2 inches (3cm - 5cm)
Step 3: Add Your Spices
Make sure to add a lot to give it a nice flavor
Step 4: Cut the Onions
You can cut them into half-rings, but it is better to dice the onions into very small pieces or push it through a meat grinder to get the juices out
Step 5: Put Your Meat and Onions Together and SMASH IT
You want that onion juice to soak the meat
Step 6: Add the Kefir
Pour about half to 3 quarters of the bottle into it
Step 7: Transfer the Meat Into a Gallon Ziploc and Leave It in the Fridge Overnight
Step 8: Prepare the Fire
- Put the charcoal in the grill
- Light it up ( I used an electrical lighter, which heats it up nicely)
- Wait until the coals heat up and turn red, meanwhile do the next step
If you do not have a green egg, its fine, the only purpose of the grill is to store the coals and have them at a distance such that the meat cooks on the smoke and heat.
Step 9: Wet the Wood
To make sure it smokes
Step 10: Put the Meat on Skewers
- Make sure long pieces of meat are not hanging and that they all have uniform weight distribution, so that that you can turn them and cook them uniformly
Step 11: After Coals Look Like This-ish, Add Wood
Step 12: Put the Skewers on Top
- The meat should not be too close to coals, but also close enough to be cooking
- After it starts smoking, close the Egg, and open the vents to let air in
- It should be around 250-300 degrees, don't let the fire to start because you want to cook it on smoke