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Pork, Pineapple, and Pumpkin

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SciAggie
SciAggie Posts: 6,481
in Pork
I got home a bit early today so I fired up the eggs. I cleaned a pie pumpkin and added a filling of 1/2 cup cream, 1/2 cup brown sugar, a bit of grated ginger, some cinnamon, S&P, and a few scrapes of fresh nutmeg. I put this on the egg at 375 and let it roll for about an hour (I didn't keep up). When it was tender I brought it in and scraped it all into a bowl and hit it with a stick blender. I adjusted the seasoning, then pit it back in some clay cookware and back on the egg. I wanted to let it rock along while I cooked my pork. 
The pork was simple - DP rub and grilled to IT of 150. I grilled the pineapple right along with it. The wife said she liked the pumkin - it wasn't too sweet.




Thanks for looking. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    Beautiful meal Aggie 
    Snellville, GA


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  • SciAggie
    SciAggie Posts: 6,481
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    @Eggdicted_Dawgfan Thanks. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • johnmitchell
    johnmitchell Posts: 6,581
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    WOW !!!! I bet that tasted good.. Great combo..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SciAggie
    SciAggie Posts: 6,481
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    @johnmitchel Thanks. It did pair well - and it was something different for a change. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 16,989
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    Perfect cook. Love the presentation and the mix of textures. Always perfect.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
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    @YukonRon Thanks my friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Very nice!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • hondabbq
    hondabbq Posts: 1,980
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    Pen.
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  • bgebrent
    bgebrent Posts: 19,636
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    Great cook brother!  Beautiful plate!!
    Sandy Springs & Dawsonville Ga
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