Discover the deep smoky flavor of our smoked Sauguät skewers, prepared in the smoker with a delicious marinade of Helvetic Barbeque’s Sauguät Rub and Original Sauce. These skewers are the star of every barbecue party and offer a tasty change from conventional grilling.
Ingredients:
- 500g pork neck, cut into cubes
- 2 red peppers, cut into pieces
- 2 large red onions, quartered
- 2 tbsp Helvetic Barbeque Sauce Rub
- 150 ml Helvetic Barbeque Original Sauce
- 2 tablespoons olive oil
- Wooden or metal skewers
Instruction:
- Prepare the marinade:
Mix the Sauguät Rub, Original Sauce and olive oil well in a bowl. - Marinate the meat:
Add the pork neck cubes to the marinade and make sure that each piece is well covered. Leave the meat to marinate in the fridge for at least 2 hours, ideally overnight. - Assemble the skewers:
Thread the marinated meat onto the skewers together with the peppers and onions. - Prepare the smoker:
Preheat your smoker to a constant temperature of 110°C. Use wood chips of your choice that go well with pork, such as hickory or apple wood, for added smoke flavor. - Smoking process:
Place the skewers in the smoker and let them smoke for about 2 to 3 hours until the meat is tender and full of smoky flavor. The internal temperature of the meat should reach about 70°C. - Serve:
Take the skewers out of the smoker and leave them to rest for a few minutes before serving. Garnish with fresh herbs or an additional portion of Helvetic Barbeque Original Sauce, if desired.
Tips:
- To ensure that the meat cooks evenly, you can turn the skewers once during the smoking process.
- For vegetarians, you can replace the pork neck with halloumi or firm tofu cubes.
The smoked Sauguät skewers are a fantastic way to get the best out of your smoker. The combination of Helvetic Barbeque’s Sauguät Rub and Original Sauce gives the meat an incomparable aroma. Perfect for a relaxing weekend or a special get-together with friends and family.
E Guätä!
