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OMFG SWINEAPPLE!!!!!!
Comments
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Whut????
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That is ridiculous
LBGE& SBGE———————————————•———————– Pennsylvania / poconos -
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.. -
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Just when you think you've seen it all. Looks crazy good!Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
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!
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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 2013A happy BGE family in Houston, TX.
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Like it lots! I do pork with pineapple, peppers and hot stuff all the time. Never thought of this though!
Steve
Caledon, ON
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I'm already thinking lengthwise-split pork tenderloin instead of ribs...
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Holy smoke..Awesome..Greensboro North Carolina
When in doubt Accelerate.... -
Now there's an idea!!! If the boneless ribs turn out great, I'll try that next!!Botch said:I'm already thinking lengthwise-split pork tenderloin instead of ribs...From the NE Georgia Mountains! Me, SWMBO, and two spoiled ass Springers! -
Game hath been stepped up sire!
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
That's a winner....it has now been added to the lust..er a
....listI 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
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What type of sorcery is this??????? Holy pork goodness...
"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 -
this weekend, I will find time for this
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
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
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THAT looks amazing! I have just discovered grilled pineapple myself and love the stuff! @valois what type of smoke chips did you use?
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I used cherry wood
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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.
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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.THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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Pre smoke the pineapple first? Would that work?
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Maybe? I think you would be better off grilling the pork and pineapple separately to be honest.THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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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
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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.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
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 -
Holy sh$t! just tried it with some slight variations. Stuffed loin and turkey bacon. (fake bacon) It is outstanding!
Winchester, Virginia LBGE, MiniMax
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Cherries 
and mozzarella Winchester, Virginia LBGE, MiniMax
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I did mine today... thread here.LBGE | CyberQ | Adjustable Rig | SmokeWare Cap | Kick Ash Basket | Table Build | Tampa, FL
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What temp did you whack it in the oven?DeltaNu1142 said: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!
In the Pacific Northwest We cook outside! Year round!
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