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The other day I solicited inputs for my Brazilian themed Olympic Cookout. @Andyscalzo had lot of great suggestions, but the one that really stuck with me was his recommendation on how to do pineapple. It just so happens I had a very sober pineapple sitting on my counter the other day and a grill that was still hot outside, so I figured I would give it a shot. Andy had given me an outline to follow, but I went to Mike Vrbet at Dadcooksdinner for a few more details. My approach ended up being a hybrid of the two based on materials. Andy recommended I use a cherry rub, but I didn't have one of those in my pantry. Steps: 1) Chop off crown and base of pineapple 2) Peel the Pineapple but cutting off the peel with 6—8 cuts 3) Inject the pineapple with a rum of your choice (I used Trader Vic’s Dark Rum and this is why I call it “Drunken Pineapple”) 4) Sprinkle turbinado sugar on the pineapple flesh 5) Spear the pineapple through the core with the spit and install forks 6) Install rotisserie on a hot grill 7) Cook for approximately 30 minutes, until the caramelization reaches desired level. 8) Slice thinly down the length of the pineapple and serve I sliced it thinly and served with a vanilla macadamia nut ice cream that is made locally. I even added a splash or two of rum, it was delicious. Big thanks to Andy for the suggestion, I had grilled pineapple before but never like this and it was a good opportunity to take the Joetisserie for another spin. Photos here
The weather on this relaxing Sunday can only be described as glorious. Yesterday was cruddy-cold-rainy.....but today......sunny & almost 80 degrees. Unreal. Figured I'd have some fun in the backyard with the grill. Things were smelling great out there. Thanks to this challenge, things were smelling good inside, too, as I was moved outa my comfort zone of using store-bought sauces. The results were to my tribe's liking, too. They asked for the sauce again on other cooks....wings, ribs, chops and others. I will oblige their requests. I liked the sauce, too. The keys to this sauce, imho, are the freshly ground & chopped ingredients. This was an on-the-fly recipe that I will tweak and continue to use. Texted it to some buddies who were either grilling or soon to be. Sauce-making music was enjoyed ! Very grateful to have these cuts in the freezer thanks to Mom & Dad's thoughtfulness at Christmas. Excellent gift that was appreciated by everyone today !!!! I also mastered the art of untying that first pesky knot that allows a ridiculously easy bag opening. Set the Big Joe up with the Divide & Conquer system for some two zone cooking for the stuffed potatoes & steaks. Molly took up a spot downwind of the grill and seemed to really enjoy the relaxing afternoon. Gave them a good dusting with some great KJ flavors. Krunk it on up when the potatoes were close to done. Went with the thicker cuts first. Seared the thinner filets next and then moved them all over to the cool side to rest and finish reaching the internal temps I was shooting for. If ribs, wings and chops are better with sauce......why not steaks ? Got a bowl of the sauce grillside and slathered it on the steaks when they were about 10 degrees from being ready. Roasted corn & asparagus with a small amount of the KJ good stuff. The verdict is in: The sauce was killer. I'm glad the challenge gave me the nudge to homebrew my own. The verdict is also in......we are all stuffed and chillaxing. Molly has be pinned down as I type this.