food Boomas BBQ

[Booma]

Cheers TB, working a bit on the brisket lately.

Happy with the flavours and technique, think the main issue has been finding decent beef.

Very happy with the latest brand, see how the next one turns out in a week or 2

 

[oldsalty]

Dam Booma was trying to decide on what to smoke next!! Think y'all answered it!!

 

[sicman]

Nice brisket.

 

[JayT]

Booma, what temp did you smoke that brisket at?  Is it harder to regulate with all wood?  Looks awesome.  

Lolol Ok, I may be late to the show here, but has no one made this their sig yet??

 
Fiddy snagged that one.

 

[HigherThisHeat]

Good. I feel this did not get the attention it truly deserved.

"Fist my ass" is the new "have mercy" or "good lord"

 

[JayT]

Check this out.
 
http://www.neatorama.com/neatolicious/2015/05/14/swineapple-hollowed-out-pineapple-stuffed-with-ribs-bacon/?utm_campaign=trueAnthem%3A+Trending+Content&utm_content=5556346904d3016945000002&utm_medium=trueAnthem&utm_source=facebook
 
Booma, make that.

 

[The Hot Pepper]

I don't know about smoked pineapple (5 hours) pretty sure it's dry and the pork looks dry too.
 
Fail.

Stay off FB we do better here!

 

[JayT]

I think it could be done if the meat that it is stuffed with if seared enough first.  I think it would be really good, obviously, or I would not have posted it.

 

[tctenten]

I would like to try it first…before we label it a FAIL.

 

[The Hot Pepper]

You just volunteered.

 

[tctenten]

Maybe….but when I said try it…I meant taste it.   Think we need someone with more culinary talent than me to give it a go.  

 

[The Hot Pepper]

It's a shock recipe like turducken. Often the pics look good but the recipes are full of missteps. For the Internet though it gets tons of shares.
 
Pineapple on the smoker at 240 for 5 hours, not for me. I like it grilled with caramelization and to retain full juiciness. And they just stuffed country style ribs inside. I don't get the hoopla. 

 

[tctenten]

Certainly can be a time where the pic looks better than it is.  

 

[oldsalty]

Ill giver a try but will use pork loin to lessen cooking time!!! Looks very interesting

 

[The Hot Pepper]

There we go!
 
A guinea pork!
 
And I have to agree a loin would be better here.

 

[JoynersHotPeppers]

So I do not understand the dish. I see the pineapple is wrapped with bacon but those do not look like ribs. I agree a pork loin would work and I think the bacon is saving the pineapple from getting completely dried out. It is one of those "like me" type posts

 

[The Hot Pepper]

Exactly

 

[oldsalty]

Oh so now y'all don't like me hehehe will pick up supplies try it Wednesday!!

 

[JayT]

I like you Oldsalty.  Looking forward to how it turns out.  I just happen to think pineapple and bacon and pork is a good flavor profile.

 

[grantmichaels]

I'm positive that I can pull that cook off. It's a straightforward matter of how small you section the pork. The smaller you cut it, the faster it cooks - like a fractal.
 
Here's how I would do it:
 
1) rub pork , including goya sazon for color ...
2) smoke it, indirect, with 100% pure apple - -intentionally drying to over-bark if you will ...
3) section it and stuff a pineapple - i might like to put some stuffing in there, too - and add some lump to the vortex ...
4) open the vents to chicken wing's gapping, 500-700F I'd guess, and keep it indirect ... rotating it a few times ...
5) Searzall the pineapple until it's presentation-perfect ...
 
Plated.