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For the spit cookers, Fireball Pineapple

Focker
Focker Posts: 8,364
edited April 2017 in EggHead Forum
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.
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."

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Comments

  • Gulfcoastguy
    Gulfcoastguy Posts: 7,335
    Now that sounds good! I might have to work up a Fireball marinade for pork.
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  • Focker
    Focker Posts: 8,364
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,335
    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?
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  • HofstraJet
    HofstraJet Posts: 1,172
    Sounds like the Joetisserie inaugural cook for me!
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • Sardonicus
    Sardonicus Posts: 1,700
    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.)

     :| 
    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • Focker
    Focker Posts: 8,364
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    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. 


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited April 2017
    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.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • blasting
    blasting Posts: 6,262

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


    Phoenix 
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  • Focker
    Focker Posts: 8,364
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Great post, have a part bottle of JD Fire I can use. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Focker
    Focker Posts: 8,364
    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.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    edited April 2017
    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!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Focker
    Focker Posts: 8,364
    edited April 2017
    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



    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • txhawkeye
    txhawkeye Posts: 279
    Looks fantastic!! Thanks for passing the recipie on!!
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  • Canugghead
    Canugghead Posts: 13,710
    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. 
    canuckland
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  • Focker
    Focker Posts: 8,364
    edited April 2017
    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.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Canugghead
    Canugghead Posts: 13,710
    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.
    canuckland
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  • Focker
    Focker Posts: 8,364
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • HofstraJet
    HofstraJet Posts: 1,172
    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.





    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • Focker
    Focker Posts: 8,364
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • eggnewtoy
    eggnewtoy Posts: 497
    YUM!
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Foghorn
    Foghorn Posts: 10,227
    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?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Focker
    Focker Posts: 8,364
    edited May 2017
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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