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.

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

Cut the meat into cubes with sides about 1 - 2 inches (3cm - 5cm)

Make sure to add a lot to give it a nice flavor

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

You want that onion juice to soak the meat

Pour about half to 3 quarters of the bottle into it

• 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.

To make sure it smokes

• 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

• 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