INGREDIENTS

INSTRUCTIONS

Here's my contribution to the list. I have served this to Korean and Thai
friends and some serious chili heads and they all gave it a two thumbs up.
Takes a little bit of work, but worth it.
About an hour before your brisket/shoulder, whatever is done, get the above
together.
Slice the zucchini, squash, onion and bell pepper (get rid of the seeds in
the bell pepper). Don't slice them too thin. Smack the garlic cloves with
the flat of a knife, peel the paper layer off, and chunk them a bit. Slice
the hot peppers, leave the seeds in. Put all the ingrediantes in a glass
bowl, stir, and let it sit for 30-60 minutes.
Get one of the trays with all the holes in them for grilling. Spray it with
Pam, and set it on a grill over the coals. Stir the mixture again and dump
it in the pan. Close the cover. You want it to steam and spit for a little
bit, but not too long - 1 minute is fine. Open the cover, stir, and then
transfer to the lowest level of the smoke chamber. Throw on a small handful
of dry wood chips for some final smoke. The veggies pick it up quickly.
Take out and serve. If you don't want the oil smoke on it, drain it before
you put it on the coals.
WARNING!!! This stuff is HOT! But dang, it taste good. And believe me, you
don't want to put it where it can drip on your meat. It will cause hot
spots that can be very surprising to bite into.
Posted to bbq-digest by "Karl L. Sandwell-Weiss" <klweiss@wans.net> on Jan
07, 1999, converted by MM_Buster v2.0l.

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