• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Swineapple

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Yes, I've seen that version as well... and I saw one where they used like a $15 pink pineapple... which I've not yet found one locally to buy, but I would absolutely try that version too.
Huh, I had never heard of pink pineapple before. Had to Google it.
Looks like it's pretty hard to come by right now. Maybe it'll get more popular. Interestingly, I think pineapples are one fruit that is cheaper now, than when I was a kid in the 60's-70's. I can usually pick one up for $2 and change.
 
Huh, I had never heard of pink pineapple before. Had to Google it.
Looks like it's pretty hard to come by right now. Maybe it'll get more popular. Interestingly, I think pineapples are one fruit that is cheaper now, than when I was a kid in the 60's-70's. I can usually pick one up for $2 and change.
I got mine yesterday for $1.99 ... probably pick up a couple more next week
 
Gave it a shot tonight. Dry rubbed with heavy brown sugar, Korean seasoning salt, black and white pepper, garlic powder, onion powder. Once the rub liquified, added healthy boy mushroom soy. A kielbasa seemed a good replacement for the core. Standard 3,2,1 thinking for this. After the initial 3, foiled with pineapple juice, soy and local honey. Basted with essentially the same for 2 hours, then a baste in its own glorious juices. Great success. Thanks KiloCharlie! A keeper and aesthically amazing,?
 

Attachments

  • IMG_20260726_140659988_HDR.jpg
    IMG_20260726_140659988_HDR.jpg
    408 KB · Views: 2
  • IMG_20260726_173006434_HDR.jpg
    IMG_20260726_173006434_HDR.jpg
    417.9 KB · Views: 2
  • IMG_20260726_211948000_HDR.jpg
    IMG_20260726_211948000_HDR.jpg
    320.9 KB · Views: 2
Gave it a shot tonight. Dry rubbed with heavy brown sugar, Korean seasoning salt, black and white pepper, garlic powder, onion powder. Once the rub liquified, added healthy boy mushroom soy. A kielbasa seemed a good replacement for the core. Standard 3,2,1 thinking for this. After the initial 3, foiled with pineapple juice, soy and local honey. Basted with essentially the same for 2 hours, then a baste in its own glorious juices. Great success. Thanks KiloCharlie! A keeper and aesthically amazing,?

Wow!! That's pretty amazing!

You really took it over the top and honestly I think you should create your own thread and make sure everyone sees the upgrades you did! You definitely deserve a ride on the carousel and the attention your creativity deserves!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Back
Top
Clicky