Swineapple and ribs

Legume

trimmed and cored a pineapple - tip #1 really ripe pineapple isn't the best choice

it started to break when coring it, so I cut a wedge out.  Marinated overnight in teriyaki. Trimmed up a pork tenderloin and marinated overnight in teriyaki also.

this morning I stuffed the pineapple cavity with the pork, put it back together, hit it with a little It's My Rub Smooth and wrapped with bacon.

with the chunk of pineapple that I had to cut out, the whole thing was a little unstable.  I also couldnt get the bacon to stay on the slippery pineapple well, so I decided to do a quick amateur tie job on it and inserted 5 bamboo skewers under the string to apply even pressure to the bacon and the pineapple.

on with some spares that had been marinating in huli huli, then coated with a generous amount of ground ginger, It's My Rub Power and a light dusting of tubinado sugar.

both are raised indirect at 275 over cherry and peach smoke.

Grillin_beers

That looks amazing.  If you are worried about the health risks of eating so much can bacon I'll fall on that sword for you. 

johnmitchell

Wow... That looks awesome, you are in for a feast.. Good ingenuity with the splints.. Looking forward to a sliced pic..

tarheelmatt

Looks good. Looking forward to the outcome of the pineapple thing. 

DoubleEgger

Very cool. On a side note, make sure you don't put the pineapple in your shopping cart upside down. Unless you're in to that of course 

IPASooner

Looks awesome can't wait to give the swineapple a try!

Legume

Really glad the egg holds temp so well, especially now!

johnmitchell

Dang...Be careful.. Also no excuses for any fail..

Sookie

Ingenious    Looks like a great cook!

SmokeyPitt

Very cool!  Staying tuned in for the finale...

Sea2Ski

Yep. I am tuned in for sliced pictures!!   I also interested in the cooking details - length and temp. 

Legume

Getting close.

Legume

Well that was fun.

this went for 5 1/2 hours 275-300

killed the ribs, really good.

the Franken-pineapple is a mixed bag.  Pork makes pineapple better (no real surprise)

the he bacon was interesting - crispy on the outside and soft on the inside

the pork tenderloin ended up kind of mealy or mushy, like over cooked but not dry.  maybe the acidity of the pineapple while it was cooking?

good flavor, but this is 100% a novelty cook

WeberWho

Nice work!!!

DeltaNu1142

@Legume, thanks for posting. I was planning on trying this next weekend anyway. I'll probably shoot for a not-quite-ripe pineapple... and what do you think about coring it & letting it dry a bit before stuffing/wrapping? It may help keep the pork from absorbing a lot of juice. Another thing I was thinking about earlier was to give the tenderloins a real quick, real hot sear before they go in.

I'll post results.

Legume

@DeltaNu1142 I really don't know what to tell you.  Quick aear sounds like a solid idea.  Maybe fattier cuts would protect a bit?  I think the original was boneless country ribs, much fattier than the tenderloin I cooked.  Good luck.

wmill3

The enzyme in the pineapple breaks down the meat giving that mushy texture.  I read to cook the pineapple hot and fast first to destroy the enzyme.  Can't vouch for this…haven't tried it.
 

stemc33

Don't know how I missed this when it was originally posted. I like it. Very cool. 

Angus1978

Still. Looks great. Way to go