Must say that I am not the biggest fan of cooked fruit but this looks pretty good.
I would order a serve of this.
Swineapple
Re: Swineapple
That must have been a big pineapple
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Re: Swineapple
So the country ribs go in raw? Would seem to me the pineapple would be ruined by the time they are cooked!
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
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i
http://www.bbq-brethren.com/forum/showt ... p?t=210457
Post by iammadman =
Personally when I try it, I am going to partially cook the pineapple separately, simply because fresh pineapple contains an enzyme called Bromelain. Bromelain actually digests proteins, which will cause mushy meat as you experienced. The heat / cooking process will deactivate the enzyme and the pork would then be normal, not mushy.
That is why jello will never set when you use fresh pineapple, it digests the proteins which normally causes the jello to become firm and solidify. Bromelain is used as a meat tenderizer, and that if you leave it on the meat too long it will just turn to mush.
My choice of pork would undoubtedly be a pork tenderloin. I would also rub the pork and give it a good sear before stuffing into the partially cooked pineapple.
My choice for the bacon wrapping would be the thick-sliced cherry wood smoked bacon which I always get from Costco.
After the pineapple is partially cooked and the pork is seared, I would stuff the pineapple and then wrap it in the thicker bacon.
I think this method would probably give better results. Hopefully the flavor would also be better balanced, I guess I'll soon see.
Post by iammadman =
Personally when I try it, I am going to partially cook the pineapple separately, simply because fresh pineapple contains an enzyme called Bromelain. Bromelain actually digests proteins, which will cause mushy meat as you experienced. The heat / cooking process will deactivate the enzyme and the pork would then be normal, not mushy.
That is why jello will never set when you use fresh pineapple, it digests the proteins which normally causes the jello to become firm and solidify. Bromelain is used as a meat tenderizer, and that if you leave it on the meat too long it will just turn to mush.
My choice of pork would undoubtedly be a pork tenderloin. I would also rub the pork and give it a good sear before stuffing into the partially cooked pineapple.
My choice for the bacon wrapping would be the thick-sliced cherry wood smoked bacon which I always get from Costco.
After the pineapple is partially cooked and the pork is seared, I would stuff the pineapple and then wrap it in the thicker bacon.
I think this method would probably give better results. Hopefully the flavor would also be better balanced, I guess I'll soon see.
Re: Swineapple
have vague memories of eating pizza with pineapple a long time ago , but recently the only pineapples I have seen have been on mine sites. not pleasant
Re: Swineapple
I didn't think it was possible.....but the bad taste keeps going.....
Bacon-Wrapped Pineapple Mozzarella Rings
http://www.slapyodaddybbq.com/2014/05/b ... a-rings-2/
Bacon-Wrapped Pineapple Mozzarella Rings
http://www.slapyodaddybbq.com/2014/05/b ... a-rings-2/
Weber OTG/Roti, Workhorse gassers, Weber Q, GMG DC
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Re: Swineapple
Dingo, perhaps suggest BBQ schooling. There's a knowledgeable gent over your way.
Re: Swineapple
Has anyone tried partially cooking the pineapple and pork before combining? When I cooked it the meat was crap to be honest, like a lot of people have described.