Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Old Fashionista
Cocktail
Grill and Smoke
A bold twist on the classic Old Fashioned - smoky, savory, and just sweet enough, featuring smoked cherry syrup and a pork belly skewer for garnish.
Photo Credit: Caitlin Kreidler
Ingredients
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3 oz Luxardo macerated black cherries
2 cups sugar
1 cup water
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Pork belly, cut into skewer-sized pieces
Luxardo cherries
Salt and pepper
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2 ½ oz Santa Teresa Solera Rum
½ oz smoked cherry syrup
2 dashes Angostura bitters
2 dashes orange bitters
Orange peel (for garnish)
Smoked pork belly & cherry skewer
Directions
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Combine cherries, sugar, and water in a heat-safe dish.
Place on the Big Green Egg and cook direct at 250°F / 121°C for 30 minutes.
Remove from heat, blend until smooth.
Double strain to remove solids.
Store in the refrigerator. Best used within 3 days.
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Season pork belly with salt and pepper. Skewer with Luxardo cherries.
Cook direct on the Big Green Egg at 250°F / 121°C for 30 minutes.
Set aside for garnish.
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In a rocks glass, add ice cubes.
Pour in rum, smoked cherry syrup, and bitters.
Stir gently to combine.
Garnish with an orange peel and the smoked pork belly skewer.
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