Guess what I'm going to do tomorrow?
- Thread starter The Tradition
- Start date
Come here and alternate between tilting at windmills and decrying windmill tilting?
Gonna need a lot of lube.
Create another attention whoring thread?
Make another inaccurate Florida-based Covid-19 post?
Make another inaccurate Florida-based Covid-19 post?
Creating loads and loads of meaningless HR paperwork while watching SpongeBob?
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I have three pineapple plants. I normally do not wait until they get that that yellow. Pretty sweet I take it?
You know an easier way to have a threesome?
Yeah, he’s always up to guest star.
Well, you guys are terrible at guessing games.
Today I am making a Swineapple and a Brazilian grilled pineapple desert. All on the Pit Barrel Cooker!
Stay tuned, BBQ fans!
Today I am making a Swineapple and a Brazilian grilled pineapple desert. All on the Pit Barrel Cooker!
Stay tuned, BBQ fans!
Us married fellas have to use our imagination a little more.
I wonder if that attention whore Alyssa Milano is making a swineapple today.
Somehow take grilling a ground beef/pork combo patty into a six hour process?
Don't you usually have another guy's meat on your grill?
Okay, so I've watched a lot of videos on this, and everything I've seen seems like the outcome was disappointing. Some complained that the seasonings washed out of the meat, the pineapple made the meat mushy, the bacon got burned trying to get the internal temp high enough, etc.
So, what I've done is cut a pork tenderloin into strips. They are marinating right now in a blend of sesame oil, soy sauce, brown sugar, ginger, garlic, lime juice, salt and pepper. After an hour or so, I'll pull them from the marinade, and rub them down with an Asian spice blend seasoning I have. I'll smoke them on the PBC for about a half an hour or so, until a bit of bark forms and the meat is 140 degrees or so. Let it cool.
Since the meat is precooked, I won't have to stress about getting the internal all the way to 145 degrees. When the bacon looks perfect, I can pull the pineapple. I am hoping this results in flavorful meat that's not overpowered by the pineapple flavor, but rather, complements it. And the meat will have a smoky flavor as well.
Then I'll prepare the second pineapple for step two of today's adventure.
Stay tuned for more and for pics.
So, what I've done is cut a pork tenderloin into strips. They are marinating right now in a blend of sesame oil, soy sauce, brown sugar, ginger, garlic, lime juice, salt and pepper. After an hour or so, I'll pull them from the marinade, and rub them down with an Asian spice blend seasoning I have. I'll smoke them on the PBC for about a half an hour or so, until a bit of bark forms and the meat is 140 degrees or so. Let it cool.
Since the meat is precooked, I won't have to stress about getting the internal all the way to 145 degrees. When the bacon looks perfect, I can pull the pineapple. I am hoping this results in flavorful meat that's not overpowered by the pineapple flavor, but rather, complements it. And the meat will have a smoky flavor as well.
Then I'll prepare the second pineapple for step two of today's adventure.
Stay tuned for more and for pics.
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Here are the marinated and seasoned pork strips ready to go out on the cooker!
Here's a temperature control hack for your Pit Barrel Cooker. If it's running too hot, simply slide a folded up sheet of foil behind the vent cover. This allows you to dial it down and gain much more control over your internal temps.
Here's the swineapple all dressed up and ready for the smoker. People usually leave the leaves on, but I'm hanging this guy on my skewer accessory in the PBC, so I needed all that greenery out of the way.
The meat is fantastic, BTW. Can't wait to see what this turns out like.
The meat is fantastic, BTW. Can't wait to see what this turns out like.
Here's the swineapple hanging in the smoker.
Unfortunately, a closer look revealed my bacon had cracked and was dripping off the other side.
So, it's only pretty on one side.
More pics to come.
Unfortunately, a closer look revealed my bacon had cracked and was dripping off the other side.
So, it's only pretty on one side.
More pics to come.
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