(Family Features) Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.
This summer, you can be the hero of your grill with a few simple tips and tricks:
A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts like Smithfield Fresh Pork ribs, chops and tenderloins.
Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.
Grill like a pro. Use direct heat for burgers and chops, and indirect heat for larger cuts like ribs.
1 sweet onion, cut into 1-1 1/2-inch square pieces
1 red bell pepper, cut into 1-1 1/2-inch square pieces
2 cups pineapple chunks
3-4 tablespoons barbecue rub
2 1/2 cups teriyaki marinade
3-4 flexible skewers
Heat grill or smoker to 250° F. Cut pork loin into 2-inch cubes.
Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
Increase grill temperature to 400° F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145° F.