PSSST this is a secrete don't tell...............

I am always trying new and different rubs, marinades, glazes and spices, when ever I see them for sale at the store.  I quick look and the ingredients, to avoid to much sugar or weird things that came out of the lab.  Have a few thoughts about what to cook with it and I next thing I know the menu has changed. 

Well, I saw a new one, found the spice mix interesting because I love pineapple, and as most surfer anything that suggests exotic places with beautiful beaches.   But, as much as I love pineapple, I have found that the acidity kind of pickles the meat, and an odd texture can easily develop, when I use it as a marinade.  So when I look at the basic ingredients Pineapple, Sea Salt and a little habanero I was sold.

So I dusted some pork chops set them, aside, and started on the stuffed jalapenos and pork-shots.  Mixed the rub into the cream cheese, use basic thick cut HEB bacon and Kiolbassa, brand smoked sausage for the pig-shots.   Start with the Jalapenos, direct with a dome temp of 350, then the pig-shots, Finished the pig-shots, with some Teriyaki-Sriracha glaze.  The pork-chops were last with a dome temp of 450.  The rub worked great, solid pineapple accent, kind of soft on the heat, from the habanero though. 

  Sorry for the lack of pictures to prove the cook. I was in water till well after dark and was hitting the foam, pretty hard during the prep, and cook. When the food starting coming off the egg, it was gone so quick I barely got to eat. Apparently, surfing makes some people hungry  ADAMS RESERVE SPICY ALOHA, work really well.