I just did pineapple slices this weekend again. I slice it cover it in brown sugar and cinnamon. Please them on a rack and aluminium tray. Smoke for an hour or two. Always a big request.
I've grilled a lot of carrots, zucchini, and squash over the years. But my next smoke will be with carrots molasses and whatever I can come up with.
Hmm, I agree with the 'overly complicated' comments. For one, I'm (personally) not a fan of smoked fruits. The reason is that they are quite 'lean' (no fat), and that means the smoke flavor becomes too 'sharp' for my taste buds. Also, many people want to inject bourbon/rum in the fruit, and even more people smother it with sugar in the form of syrup. The thing is: pineapple is loaded with sugar, so I just grill the heck out of it. The existing fructose will caramelize up the yin-yang, so it's good out of the package so to speak. So, grilled = good. Smoked => not so much.
As for rubs: may I suggest a super simple combo of cinnamon and a light dusting of pepper (pick your preference according to how much heat you like)?
Serve. it with some vanilla ice cream and roasted hazel nuts. That way you get the fruitiness and caramelized sugar flavor from the fruit, the creaminess from the ice cream and the texture from the roasted nuts.
If you insist on adding booze, either flambé that sucker, it's gonna be quite a show for your guests, or just serve up that bourbon/rum in a shot glass on the side.
zzdocxx may have something there.......Smoke until thirsty, slice off a portion, squeeze liquid over iced glass, drop remaining fruit into glass as garnishment....enjoy! Might be gone before it was finished cooking!
Edited to fill remaining glass with rum....totally forgot the "punch".
Last edited by Alabama Smoke; August 10, 2020, 01:30 PM.
If I was going to try to inject a pineapple, it would be with rum rather than bourbon. Actually never thought of smoking a pineapple but the idea is interesting.
Leave a comment: