Pineapple

Marc from IL

Hum, What should I do with this??

Big'un

:pinch: Man, that can be a dangerous question with this crowd, Makes me think of Little Nicky.

I copied this from my site, we love this! HTH.

Carnivore BBQ sauce& Pineapple Shrimp sautee
1 bottle of Carnivore BBQ Sauce
2lbs of shrimp(peeled and deveined)
1 can of pineapple (20oz)
1 tblespn of cornstarch.

Drain pineapple, reserving the juice. Pour Carnivore BBQ Sauce into saute pan and heat until it starts to bubble. Immediately add shrimp, then add pineapple.Turn shrimp as needed to cook. When Shrimp are cooked, remove shrimp and pineapple onto serving plate. Stir cornstarch into reserved pineapple juice. Add reserved pineapple juice to sauce pan and stir until sauce thickens. Spoon sauce over shrimp and pineapple, garnish if wanted. Enjoy!

Richard Fl

Sorry Rick is not around to post some of his EGGtastic pictures.

http://www.nakedwhiz.com/eggtoberfest2008.pdf

Buster Dog BBQ

Cur off the top, bottom and outside. Stand it up and cut straight down then cut those two pieces straight down. Cut out the core. Put the four chunks in a ziplock with a cup of brown sugar and a little rum or balsamic vinegar. Let sit in fridge for a couple hours. Grill at 350 for about 10 minutes turning once. Remove from grill and slice. Best pineapple you will ever eat.

Fidel

Shrimps!

Beli

You could try this...with Mahi Mahi & pineapple salad......

Darnoc

Looks good as usual now fess up and tell us if you just use your favorite rub for the shrimp and the pineapple juices do the rest during the cook.The way those look caramelized I would think that was caused by the juices running out of the pineapple.Is that assumption right?

Fidel

Partially. I had marinated the shrimp prior to skewering them in a teriyaki mixture. They were brushed with the pineapple juice during the cook.

SoDakEgger

Cut it into slices or wedges and sprinkle with brown sugar and a little cayenne pepper. Grill those puppies and then put them on some good vanilla ice cream.

Darnoc

Thanks for the heads up.They looked a little wet as opposed to just a dry rub.Ti's time to play with the food again.

Richard Fl

Here is another option, Dessert, Fruit, Richard Fl




Here is one way I like to do bananas, peaches, pears and apples, pineapple rings or wedges..




Preparation:
1/4 cup Turbindo sugar.
1/2 cup Pecans, Walnuts, Macademia, Almond or combination, Coarsley Chopped
1/4 cup Coconut Flakes, Coarsley Chopped
4 Tbs Butter, Melted
1/2 oz Gran Marnier, Amaretto, Myers Rum, Orange or Banana Liquer, Malibu Coconut Rum, (Optional)
Whip Cream to Garnish




Procedure:
1 For an interesting dessert, take the coconut flakes, nuts, turbindo sugar, melted butter, and mix with a little, (your choice) gran marnier, amaretto, or liquer of choice or orange juice. Mix into a thick paste. Cut bananas in half lengthwise with skin on,(skin is great after heated) peaches or pears. After the main dish is cooked and the BGE is being shutdown. I place the fruit on the grid (skin on)with the mixture covering the fruit and turn the puppy off. 15-25 minutes later, after the main course is finished, the dessert is ready. Top with blueberries, raspberries,whipped cream, ice cream or whatever you prefer.


Recipe Type
Dessert

Recipe Source
Source: BGE Forum, Richard Fl, 2007/02/22

Nils

From the looks of that picture, I'd say wait a week to let it ripen, then follow any of the ideas above!

:laugh:

Photo Egg

Man...that looks great...
Darian

Marc from IL

Buster Dog BBQ wrote:

Cur off the top, bottom and outside. Stand it up and cut straight down then cut those two pieces straight down. Cut out the core. Put the four chunks in a ziplock with a cup of brown sugar and a little rum or balsamic vinegar. Let sit in fridge for a couple hours. Grill at 350 for about 10 minutes turning once. Remove from grill and slice. Best pineapple you will ever eat.

Now this sounds good

Buster Dog BBQ

I like about an ounce of rum. Of all the things I have made on the egg, this is the simplist and probably best tasting. The flavor really pops.

Marc from IL

Buster Dog BBQ wrote:

I like about an ounce of rum. Of all the things I have made on the egg, this is the simplist and probably best tasting. The flavor really pops.

\Oh Great! I poured about half a fifth of Captain Morgans in the bag

Buster Dog BBQ

Hey, it's all good.