For the spit cookers, Fireball Pineapple

Focker

This looks like lovely "tropical goodness".  Not a huge Fireball fan, but it works, drinking the leftover marinade.
https://youtu.be/j53Yq4_e-cA
Now on the Cajun Bandit short list.

Gulfcoastguy

Now that sounds good! I might have to work up a Fireball marinade for pork.

Focker

Gulfcoastguy said:

Now that sounds good! I might have to work up a Fireball marinade for pork.

Nice!!!
If I didn't plop my whole loin into the cure this morning for a two week metamorphosis into back bacon, they would be a perfect pairing.

Gulfcoastguy

Just pulled my pork loin off the Egg a half hour or so. I do one once or twice a month though. Maybe Raging River or Pineapple Head for the Rub?

HofstraJet

Sounds like the Joetisserie inaugural cook for me!

Sardonicus

We've never given serious thought to a rotisserie/Joetisserie, but that video offers excuses.
That looks awesome!

BTW, really like that guy's vids.  
(I truly hope his Doc/Wife/Fam get on him before it's too late!
That's NOT a slam, I swear.)

  

Focker

Gulfcoastguy said:

Just pulled my pork loin off the Egg a half hour or so. I do one once or twice a month though. Maybe Raging River or Pineapple Head for the Rub?

I keep Pineapple Head in the rotation, great rub.

Focker

Sardonicus said:

We've never given serious thought to a rotisserie/Joetisserie, but that video offers excuses.
That looks awesome!

BTW, really like that guy's vids.  
(I truly hope his Doc/Wife/Fam get on him before it's too late!
That's NOT a slam, I swear.)

  

I have tried his meatloaf and bourbon praline ham.  Even though I usually veer off a bit, recipes are solid, the dude can straight up cook on a pit.  He's like my BBQ Abraham from TWD, throwing in mother d!ck-like catch words with each vid. 

I'm an obese unicorn, good lipid panel, fasting glucose, BP. 

Focker

HofstraJet said:

Sounds like the Joetisserie inaugural cook for me!

Friend is stopping by for supper, strangely enough, she requested both grilled pineapple and steak.  This got pushed up even higher on the "list".

Picked up a bottle of JD Fire and two $1.29 Chiquita pineapples from Aldi, and some nice "price reduced for quick sale" aged ribeyes at Sam's.  Will probably marinate a little bit longer too, throwing pics up late tonight or tamara.

blasting

Great guy.  He's got skills, and none of the ego.  One of of my fav channels.

Focker

blasting said:

Great guy.  He's got skills, and none of the ego.  One of of my fav channels.

Couldn't agree more b.  Would love to meet him, and shake his paw some day.

Skiddymarker

Great post, have a part bottle of JD Fire I can use. 

Focker

Skiddymarker said:

Great post, have a part bottle of JD Fire I can use. 

Thanks Skiddy.  

I like the JD better than Fireball,  FB was too sweet, but I'll drink it if passed around.
Pretty windy and wet, but here's a live shot at 400.
Stole the ernyin trick from Rick B.

Skiddymarker

Focker, always been a Beam/Dickle kinda guy, you hit it on the head, JD Fire is not as sweet as Fireball, which to me is like trying to swallow a teaspoon of ground cinnamon, and is always fun to share with others - if you are a a masochist.
I always liked Snake Bite as sipping and marinating whiskey. Hard to find lately, wonder if it discontinued. 
SWMBO is looking forward to a spit roasted pineapple - hell she eats Hawaiian pizza!

Focker

Skiddymarker said:

Focker, always been a Beam/Dickle kinda guy, you hit it on the head, JD Fire is not as sweet as Fireball, which to me is like trying to swallow a teaspoon of ground cinnamon, and is always fun to share with others - if you are a a masochist.
I always liked Snake Bite as sipping and marinating whiskey. Hard to find lately, wonder if it discontinued. 
SWMBO is looking forward to a spit roasted pineapple - hell she eats Hawaiian pizza!

Pineapples are a great cook on the rotisserie.
Used Char Crust for the first time, kinda dig the crust, it works.  
Water bath at 107 for 1.5 hrs on these fine a$$ discounted, aged for quick sale ribeyes.



Fire pineapples


My rare, fine china plate

txhawkeye

Looks fantastic!! Thanks for passing the recipie on!!

Canugghead

Looks good but no way I'll 'waste' half a bottle of whiskey!  Hope I can get away with 1/4 bottle or less by chamber sealer infusion. 

Focker

Thanks guys.

Canugghead said:

Looks good but no way I'll 'waste' half a bottle of whiskey!  Hope I can get away with 1/4 bottle or less by chamber sealer infusion. 

We drank the leftover marinade as doubles, it was good.  Then polished the rest of the bottle off with Mug Creme Soda, making Cinnamon Roll cocktails.  

Canugghead

Thanks. Is that Mangrate btw? I bought a new set from a guy who moved here from VA. One of them has some rust, haven't tried them yet.

Focker

Canugghead said:

Thanks. Is that Mangrate btw? I bought a new set from a guy who moved here from VA. One of them has some rust, haven't tried them yet.

Yeah, found the pair on clearance for $30 at the hardware store.  Use them on the egg, OTG, and Jumbo Joe.  

If the rust isn't bad, just seasoning with Pam during a preheat should take care of it.

HofstraJet

I tried these last night. Didn't look as good as the video, but still delicious. Need to figure out how to keep the sugar on the pineapple as it spins so that a real crust forms. Did these at 400-425 on the Joetisserie for about an hour. Next time will lower temp a bit to reduce burning. @Focker  What's under the foil? Sounds like that may solve the burning problem.

Focker

HofstraJet said:

I tried these last night. Didn't look as good as the video, but still delicious. Need to figure out how to keep the sugar on the pineapple as it spins so that a real crust forms. Did these at 400-425 on the Joetisserie for about an hour. Next time will lower temp a bit to reduce burning. @Focker  What's under the foil? Sounds like that may solve the burning problem.

Looks good!
The drip pan is two layers of HD foil rolled up to fit and catch the drippings.  You could float it directly on the lump.

A simple brown sugar, adding a little of the marinade, wouldn't be a bad idea.  Pour into a squirt bottle or pyrex measuring cup, or baste on at intervals during the cook.

eggnewtoy

YUM!

Foghorn

Does one have to have a spinny thing to do this?  Can I just put the pineapple on a rack over a drip pan and turn it every 5 - 10 minutes?

Focker

Foghorn said:

Does one have to have a spinny thing to do this?  Can I just put the pineapple on a rack over a drip pan and turn it every 5 - 10 minutes?

No, slicing or chunking it up and tossing it in a bag with the whiskey to marinate would work just fine.  Rub, then grill slices or skewer chunks.