Swineapple

[Anonymous No.13664982]

I will be attempting to make and smoke a swineapple today. For those that don’t know what this is...it’s pineapple, stuffed with a pork tenderloin, with the exterior wrapped in bacon. This thread will take a while. I’ve never made this before. I’d say 50/50 chance of success or failure. I’m leaving to get the ingredients now and will post pictures throughout the day. If you’ve made this before please post any tips or pics. TIA

[Anonymous No.13664985]

>>13664982
Meat touching pineapple for that long might fuck up the texture of the meat. Gotta be careful with pineapple.

[Anonymous No.13664997]

>>13664985
Yeah, ..I know. It’s supposed to be very good. I’ll be going for an internal of 155-160F with a 225F smoke at approx 2-3 hours. Idk. Might take longer. I’m looking forward to trying this out. Worth a shot. Hopefully I don’t give myself food poisoning, lol. Srs tho.

Back later

[Anonymous No.13665001]

>>13664997
2-3 hours is fine. I was worried you were doing something significantly longer, like an 18 hour smoke.

[Anonymous No.13665030]

Looking forward to this thread.

[Anonymous No.13665043]

>>13664982
>bacon

[Anonymous No.13665046]

>>13665043
>someone starts an interesting oc thread
>time to be a colossal faggot

[Anonymous No.13665047]

>>13665043
>bacon

[Anonymous No.13665228]

>>13664982
I’m back from the store. I’m attempting to skin and core a pineapple. It’s a pain in the ass, but the pineapple tastes good! I’m going to cut the top off but reserve that for later. Eat the core or discard. Also any juices I manage to collect are going into a spray bottle for later. After that I’m going to chill the pineapple for about an hour before I stuff and wrap with the meat.

[Anonymous No.13665233]

>>13665228
Also that isn’t my photo. But it’s what it looks like right now. Camera not cooperating atm. I’ll be posting OC next

[Anonymous No.13665235]

>>13665030
>daddy got his juice!

[Anonymous No.13665415]

>>13665228
Ok. I’ve prepped the swine apple. I cut off the top of the pineapple. Cored it. Added a pork tenderloin that I have rubbed with a seasoning mixture of salt, pepper, paprika, onion, garlic, a touch of brown sugar. I then put that inside. I rubbed the outside of the pineapple with the same mix. I then laid out semi frozen thick cut bacon in strips and set the pineapple on top of that. I wrapped and secured the bacon to the outside with pins and toothpicks, and then seasoned the bacon with the same mixture. It is going into the fridge for about an hour to firm up a little bit. It’s very soft and juicy. Hence the plastic bag on the bottom.

[Anonymous No.13665423]

>>13665415
You can see the pineapple better in this pic as I pulled the bacon away

[Anonymous No.13665428]

>>13665423
Here it is all together before I put into the fridge to marinate and chill a little while.

[Anonymous No.13665469]

>>13665415
There’s also some fresh minced parsley and chive that I added as well. Whats a good side to go with this? Back later.

[Anonymous No.13665522]

>>13665469
I think rice is the best fit for something like this. Some mushrooms and bell peppers should also go well with the swineapple.

[Anonymous No.13665879]

>>13665428
I just put this bitch on the smoker. Temp is holding 225-240F. It’s too tall for me to stand it up so I had to lay it on it’s side. Idk if this will be a problem or not. I’m concerned about to much of the juices running out. I looked it up and saw that a lot of people do grill it on the side so, Idk...We’ll see how it goes. Will be at least an hour before I check it again.

[Anonymous No.13665888]

>>13665879
Sorry should post correctly now

[Anonymous No.13665925]

>>13665522
Yeah, I think that’s a good choice. I have some leftover bacon I can use in the rice too. Thanks.

[Anonymous No.13666379]

I'm at the edge of my seat

[Anonymous No.13666440]

>>13665879
I cant wait to see how this big fucker comes out

[Anonymous No.13666464]

>>13665415
I'm hyped mate. godspeed and hope it turns out well.

[Anonymous No.13666468]

Well, it’s been in close to 2 hours and not even close to being done. The bacon and pineapple are cooking nicely. The tenderloin in the center is no where near done. I’m going to raise temp a little bit and let it go another hour or 2. If not done by then I may need to transfer to a hot oven to finish it off. Idk yet. The bacon is def. beginning to shrink around it a bit and the pineapple top has also started pulling away. The heat isn’t penetrating through to the center as quickly as I had hoped. Perhaps I should have let it come to room temp, idk. It was just so juicy and messy that I had to firm it up in the fridge to handle it. I really hope this thing turns out good and I don’t mess it up.

[Anonymous No.13666482]

>>13664982
Not as good as equineapple

[Anonymous No.13666512]

>>13666468
Pineapples are juicy fruits. Just catch the juice and make a sauce with it at the end.

[Anonymous No.13666539]

>>13666512
I have some reserved from when I was cutting it this AM. Im using that to spray on the meat every now and to help keep things moist during the smoke. I’m somewhat concerned about the meat breaking down or becoming pasty being in the pineapple juice that is rendering out for too long. I’m just trying to not mess with it too much and let it do it’s thing. I did turn the temp up to 275 tho. I’m keeping an eye on it.

[Anonymous No.13666753]

Hell yeah OP it’s gonna turn out great

[Anonymous No.13666887]

She’s at 140F. Won’t be much longer

[Anonymous No.13666914]

cant wait to see the results
good luck OP

[Anonymous No.13666958]

>>13666887
pls update us swineapple-kun

[Anonymous No.13667009]

He's clearly busy stuffing that shit down his eat-hole. Can't blame him.

[Anonymous No.13667019]

Ok...it’s done. Here’s what it looks like before I take it off the grill. This thing is super delicate. The bacon wants to fall apart and break away. I’ll post another pic in a few once I get it off the smoker. A very, very small amount of BBQ sauce mixed with pineapple juice was brushed on 5 min ago.

[Anonymous No.13667029]

>>13667019
looks good how's the smell

[Anonymous No.13667052]

>>13667029
Smells great. Hope it tastes good. It’s off the grill. It needs to rest about 20 min before I cut it

[Anonymous No.13667110]

Bmp

[Anonymous No.13667132]

>>13667110
Why the fuck are you bumping a thread after 10 minutes you stupid fucking retard.

[Anonymous No.13667149]

>>13667132
I think he was just requesting pictures to be posted in bitmap format rather than jpeg.

[Anonymous No.13667155]

>>13667132
Probably for the same reason the retard has had multiple threads up.

There's also been other dumbass threads with the same images. It's some spastic attention whore.

[Anonymous No.13667162]

>>13667052
Other than the bacon wanting to fall off... it cut like a dream.

[Anonymous No.13667164]

>>13667149
Fine, but I’m only sorry for calling him a retard if you’re right.

[Anonymous No.13667170]

>>13667052
I'm really interested to see a cross section. Very interesting idea you had my man.

[Anonymous No.13667175]

>>13667162
good thread anon this looks pretty cool

[Anonymous No.13667190]

>>13667162
Looks great. I'm not sure how to make the bacon stay in place. ¿Maybe some texturing or indentations on the outside of the pineapple?

[Anonymous No.13667238]

>>13667170
I didnt even think to cut it that way. Had the tenderloin been larger it would have been possible. The one I used was pretty small. If there’s any leftover I’ll cut a piece like that so you can see it.

[Anonymous No.13667250]

>>13667238
So was it worth it? Did the pineapple change the flavor of the pork or vice versa enough to make it worth it?

[Anonymous No.13667258]

>>13667190
I’m not either. It’s not a very aesthetically pleasing dish, at least the one I made, because of that. It tastes wonderful tho. I paired it with some teriyaki fried rice. Maybe if I would have misted the bacon more during the smoke it wouldn’t have become some fragile. Idk. I’ll def. make this again. But I may consider cooking the pork a little bit before putting it in the pineapple. I think if I could maybe smoke this faster at a higher temp, the bacon might not be so fragile either. I think the enzymes of the pineapple kinda broke some of the meat down.

[Anonymous No.13667259]

>>13667250
No.

[Anonymous No.13667275]

>>13667250
No, it didn’t really “change” the flavor other than some added mild sweetness to the meat but it paired very well together and really tenderized the meat and kept it from drying out. It’s hard for me to pick up flavor nuances with heavily seasoned and smoked food. It tasted very good. I really liked the smoked pineapple a lot. I’ll probably make it again. It was very time consuming though. It only cost 10 bucks to make so I’m happy enough with the outcome.

[Anonymous No.13667283]

>>13667175
Try it sometime.