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Comments

  • theyolksonyoutheyolksonyou Posts: 17,073
    Whut????  :o
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • grege345grege345 Posts: 3,515
    That is ridiculous

    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • TenderizerTenderizer Posts: 24
    That's Jim Jones cult stuff there! Where's the cool-aide!!! CRAZY GOOD..
    My third child smokes a lot, weights 216 lbs and is greenish...He's my favorite..
  • saluki2007saluki2007 Posts: 3,883
    Drooling. 
    Large and Small BGE
    Morton, IL

  • Roadpuke0Roadpuke0 Posts: 510
    Just when you think you've seen it all. Looks crazy good!
    Plumbers local 130 chicago.   Just a terd hearder!    Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, Bradley smoker and sometimes talent!

    Gurnee, illinois 
  • warwomanwarwoman Posts: 277
    I've got two pineapples, ribs ( which I will brine in the next couple of days), dizzy dust, and the bacon at the ready.....I'll be trying this on Monday!!
    From the NE Georgia Mountains! Me, SWMBO, and two spoiled ass Springers!
  • calikingcaliking Posts: 11,765
    Oh damn. That does look good. I love sweet + savory flavored, especially pineapple and pork. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Little StevenLittle Steven Posts: 28,817
    Like it lots! I do pork with pineapple, peppers and hot stuff all the time. Never thought of this though!

    Steve 

    Caledon, ON

     

  • BotchBotch Posts: 6,868
    I'm already thinking lengthwise-split pork tenderloin instead of ribs... 
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • johnmitchelljohnmitchell Posts: 4,693
    Holy smoke..Awesome..
    Greensboro North Carolina
    When in doubt Accelerate....
  • warwomanwarwoman Posts: 277
    Botch said:
    I'm already thinking lengthwise-split pork tenderloin instead of ribs... 
    Now there's an idea!!! If the boneless ribs turn out great, I'll try that next!!
    From the NE Georgia Mountains! Me, SWMBO, and two spoiled ass Springers!
  • NPHuskerFLNPHuskerFL Posts: 17,174
    Game hath been stepped up sire!  :clap: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • AUCEAUCE Posts: 890
    That's a winner....it has now been added to the lust..er a 
    ....list

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

  • GATravellerGATraveller Posts: 6,175
    What type of sorcery is this???????  Holy pork goodness... :hug: 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • LegumeLegume Posts: 8,776
    this weekend, I will find time for this
    Austin, TX
  • AUCEAUCE Posts: 890
    A whole pork Tenderloin will fit perfectly

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

  • SookieSookie Posts: 329
    THAT looks amazing!   I have just discovered grilled pineapple myself and love the stuff! @valois what type of smoke chips did you use?
  • valoisvalois Posts: 24
    I used cherry wood
  • valoisvalois Posts: 24
    I need to issue a warning about an enzyme in pineapple called  Bromelain which turns meat to mush given the time. My attempt at swineapple was a failure due to this enzyme giving the meat in the pineapple a chalky consistency on the outside of the meat. it looked good though.
  • LegumeLegume Posts: 8,776
    Ok, this makes sense.  This is what happened to me but I had no good idea why, just sort of guessed it broke it down after five hours on the egg.
    Austin, TX
  • clifkincaidclifkincaid Posts: 572
    Pre smoke the pineapple first? Would that work?
  • LegumeLegume Posts: 8,776
    Maybe?  I think you would be better off grilling the pork and pineapple separately to be honest.
    Austin, TX
  • DeltaNu1142DeltaNu1142 Posts: 266
    This is great info... I've spent the last few minutes reading up on bromelain because I was planning a swineapple for Sunday. I'll smoke them separately and then stuff the pineapple, as it seems there's no way the pork can remain firm sitting inside a fresh pineapple for 5 hours.
    LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
  • LegumeLegume Posts: 8,776
    good luck to you @DeltaNu1142, interested to see how this goes.

    to be honest, the best grilled pineapple I've ever had was in India at a 'bbq' place that put a whole pineapple on a sword, coated it heavily with a spice blend that included cinnamon and a number of other things.  they seared it over a very hot flame and then brought it tableside and carved off 1/4-1/2" slices, then recoated with spice blend and did it all over again.  I want to try this at some point, just haven't gotten around to it yet.
    Austin, TX
  • DeltaNu1142DeltaNu1142 Posts: 266
    edited June 2015
    After some more reading, I've decided to put the whole pineapple in the oven and cook to an IT if 165 deg F before hollowing. I'll then stuff it with pork tenderloin. The bromelain breaks down at 158 degrees, so pre-cooking the pineapple should allow the protein in the pork to retain its integrity over a low & slow cook... and cooking it whole first should prevent it from drying out.

    Either way, I'll post the results... and I have a scientific justification for failure in case that happens, too!
    LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
  • dmirish1dmirish1 Posts: 115
    Holy sh$t! just tried it with some slight variations. Stuffed loin and turkey bacon. (fake bacon) It is outstanding!

    Winchester, Virginia LBGE, MiniMax

  • dmirish1dmirish1 Posts: 115
    Cherries and mozzarella 

    Winchester, Virginia LBGE, MiniMax

  • DeltaNu1142DeltaNu1142 Posts: 266
    I did mine today... thread here.
    LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
  • After some more reading, I've decided to put the whole pineapple in the oven and cook to an IT if 165 deg F before hollowing. I'll then stuff it with pork tenderloin. The bromelain breaks down at 158 degrees, so pre-cooking the pineapple should allow the protein in the pork to retain its integrity over a low & slow cook... and cooking it whole first should prevent it from drying out.

    Either way, I'll post the results... and I have a scientific justification for failure in case that happens, too!

    What temp did you whack it in the oven?

    In the Pacific Northwest We cook outside! Year round! 
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