Hi all,
Been lurking and learning here for a couple months and just posted an intro yesterday.
Tried something new for me for this as my first smoke day.
"Swineapple"
Started with country style boneless ribs which went for a couple hours at about 215. Then stuffed as much rib as would fit into a skinned and cored out Pineapple, spiral wrapped it in bacon and gave it another 2.5 hours. Bacon was not crispy, and mostly just rendered away to add it's Bacon-ey goodness.
Flavor of both the fruit and the meat was great, though the very outside layer of the meat was a little soft from being so wet through the second part of the cook. (No complaints or comments from those who ate it, but I notice....)
Foiled the rest of the meat while the stuffed pineapple cooked. A couple of chicken jalapeno and a couple of chicken/garlic/basil sausages to fill in a little room on the grate and for an appetizer.
Been lurking and learning here for a couple months and just posted an intro yesterday.
Tried something new for me for this as my first smoke day.
"Swineapple"
Started with country style boneless ribs which went for a couple hours at about 215. Then stuffed as much rib as would fit into a skinned and cored out Pineapple, spiral wrapped it in bacon and gave it another 2.5 hours. Bacon was not crispy, and mostly just rendered away to add it's Bacon-ey goodness.
Flavor of both the fruit and the meat was great, though the very outside layer of the meat was a little soft from being so wet through the second part of the cook. (No complaints or comments from those who ate it, but I notice....)
Foiled the rest of the meat while the stuffed pineapple cooked. A couple of chicken jalapeno and a couple of chicken/garlic/basil sausages to fill in a little room on the grate and for an appetizer.
