MGoBBQ: SWINEAPPLE
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[ED (Seth): By now you guys know Joe Pichey of MMMGoBlueBBQ, and you know that and why Stubb's sponsors having him write his recipes on here.
I don't know that you're yet familiar with Stubb's story so here goes: C.B. Stubblefield was a incredibly congenial preacher's son and Korean War vet with "hands the size of briskets." At his first ramshackle white stucco restaurant in Lubbock his trademark was slow-cooking brisket while singing blues, eventually to the accompaniment of a jukebox he filled with the stuff. When he relocated to a new place in Austin this turned into jam sessions with the local artists, which led to "Jam Jar Sessions," i.e. hanging out in budding musician Joe Ely's kitchen, filling jam jars and whiskey bottles with Stubb's sauce. It got big in '91 when Ely handed out bottles on Late Night with David Letterman, and the crew liked it so much they invited Stubb's on the show.]
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A pork stuffed pineapple wrapped in bacon, slow smoked and kissed with a little Stubbs Sriracha Anytime sauce is known as a SWINEAPPLE. And it's tasty!!! How can this not be a new GAME DAY tradition? We've got sweet, spicy and baconeeee. Yes, that's a new word. These new Stubbs Anytime sauces are no joke. Give em a try. This fun recipe will give your tailgate guests something to talk about and give you a reason to wear that super comfortable, oversized hawaiian shirt that your wife and/or girlfriend hate.
Ingredients:
- 1 Pineapple
- Chorizo…Pulled Pork…Pork Tenderloin…Pulled Chicken (Your choice of meat)
- 3 TBS Stubbs Texas Sriracha Anytime Sauce
- 1 lb bacon (Thick Cut)
- 2 TBS Stubbs Pork Spice Rub
[After the jump: Underwater Bacon Weaving.]
Directions:
Set up your grill for indirect heat. We’re shooting for a grill temp of about 275 degrees. Add a few apple wood chunks or 3 slices of the pineapple skin to the coals for smoke.
Using a sharp knife, remove the top and bottom of the pineapple. Core the pineapple and trim the exterior, making sure to remove all of the pineapple “skin”. Sprinkle the inside and outside of the pineapple with your favorite Stubbs BBQ Rub. Stuff your favorite meat inside the cavity of the pineapple. I went with a spicy chorizo that goes great with the sweet pineapple. Sweet, salty and spicy is a great combo! Pork Tenderloin or pulled chicken would also be a tasty addition. Use your imagination on this one.
Make a bacon weave using thick cut bacon. If the bacon is thin, it will crisp up and dry out prior to the meat reaching a safe internal temperature. Here is a short video of a Traeger guy making a bacon weave. It's much easier to watch this than having me try and explain how these are done. Trust me. BACON WEAVE VIDEO.
Wrap the entire pineapple in bacon and secure with toothpicks. Sprinkle the exterior with pork spice rub.
Smoke for 4 hours or until the bacon gets crispy. You will want to take an internal reading to make sure the meat is cooked to a safe temp. Once the bacon is crisp, start basting with Stubbs Texas Sriracha Anytime Sauce for another 30 minutes. This will thicken and give the Swineapple a sweet and spicy kick.
Remove from the heat and allow to cool for 10 minutes. Slice and enjoy.
This can be served as an appetizer, main meal or even a baconeee dessert. The stuffing options are endless, so go nuts and GO BLUE!!!!
September 17th, 2015 at 10:34 AM ^
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September 17th, 2015 at 1:11 PM ^
at Bacon Weave!
September 17th, 2015 at 10:40 AM ^
Too healthy
September 17th, 2015 at 10:47 AM ^
I just drolled on my keyboard.
September 17th, 2015 at 12:01 PM ^
That is droll.
September 18th, 2015 at 9:08 AM ^
I drooled, too. I may have peed myself as well.
September 17th, 2015 at 10:52 AM ^
Son of a bitch.
September 17th, 2015 at 10:54 AM ^
why do we have to do these before lunch man
September 17th, 2015 at 10:56 AM ^
I say stuff that inside a turkey and watch the grown men cry.
September 17th, 2015 at 11:02 AM ^
Stuff it inside of a smoked ham, and profit.
September 17th, 2015 at 10:57 AM ^
September 17th, 2015 at 11:07 AM ^
^ This is why we have these before lunch.
September 17th, 2015 at 12:07 PM ^
Emailed to my wife "I can haz?"
September 17th, 2015 at 12:33 PM ^
I did the same thing!
September 17th, 2015 at 11:13 AM ^
Yeah, I'll be doing this soon!!!
September 17th, 2015 at 11:14 AM ^
Does anyone have a good source for good disease-free koala meat to stuff the pineapple with? Asking for my friend RGard.
September 17th, 2015 at 11:28 AM ^
Is that what Heaven looks like?
September 17th, 2015 at 11:35 AM ^
I actually made a version of the Country Style Ribs that were posted last week on Sunday...they turned out great. I actually put them in the oven first and then finished them on my charcoal grill. I find it too hard to maintain the proper temperature and it was windy on Sunday, which doesn't help.
I need a smoker. Bad.
September 17th, 2015 at 11:51 AM ^
September 17th, 2015 at 3:04 PM ^
Build your own smoker for about $75.00. This is a fun little project and takes about a hour to make. This thing holds temps like a champ. http://www.mmmgoblubbq.com/2014/01/mini-wsm-build-perfect-tailgate-smok…
September 17th, 2015 at 11:46 AM ^
That's so good it's subs crazy.
September 17th, 2015 at 11:46 AM ^
September 17th, 2015 at 11:46 AM ^
So here I am with my salad and fruit and you post this?
Are you TRYING TO KILL ME?!
If so, PLEASE DON'T STOP!
September 17th, 2015 at 11:47 AM ^
September 17th, 2015 at 11:48 AM ^
downvote me, but is this what American cuisine is now? Just putting bacon all over shit and serving huge portions?
Our food across the board (what people eat at home, served in cafeterias/restuarants/eaten for snacks) is pretty shit compared to most other places. Pumped full of drugs/sugar/salt, overcooked, fatty, and not fresh.
I guess shit food is what you get when you have to appeal to the mouthbreathing masses in this country.
September 17th, 2015 at 12:14 PM ^
Edit: I posted this in response to a comment that appears to have been removed. I am now removing my own message because out of context the text would make me look like a pompous d-bag.
September 17th, 2015 at 12:23 PM ^
September 17th, 2015 at 11:49 AM ^
Question:
Any prep to the different types of meats going in here?
I've never really tried to pull chicken or pork before smoking it, and four hours seems pretty long at 275 to cook already been cooked meat.
I can easily see filling the core with raw pork tenderloin or chorizo.
September 17th, 2015 at 5:32 PM ^
Sorry for the confusion. Raw pork (Tenderloin, chorizo or chicken) is best. I have used leftover cooked pulled chicken and it worked well. The juice in the pineapple keeps things super moist over the entire cook, so it still turns out great. I'd go with raw meat if possible. Cheese would be a great addition as well.
September 17th, 2015 at 11:49 AM ^
Do you have a link to the previous posts?
I'd like to make a MGoReceipe Book.
September 17th, 2015 at 4:19 PM ^
I knew this, but for some reason I just completely missed the tag. Maybe it was that huge pineapple wrapped in bacon staring me in the face.
September 17th, 2015 at 11:57 AM ^
Just click the words next to "Filed under ->" at top of any article.
September 17th, 2015 at 12:26 PM ^
Half past noon, I haven't eaten since breakfast, won't be able to break away for lunch for at least an hour, and I go click on the damn mgobbq tab. Curse you, tags! Curse you, mgobbq!
September 17th, 2015 at 11:50 AM ^
Well this sounds delicious.
September 17th, 2015 at 11:54 AM ^
September 17th, 2015 at 12:02 PM ^
Anyone with a view on how Sriracha-y this sauce is? Wife and I love spicy stuff but neither of us are big fans of Sriracha in particular. Otherwise looks incredible, bacon + pineapple is just an awesome combo.
September 17th, 2015 at 12:37 PM ^
love their sauces and rubs.
The Sriracha Anytime is good! Not as hot as I would like, it's not too spicy. The Sriracha pairs well with pineapple.
September 17th, 2015 at 12:09 PM ^
Need someone to start making beer recommendations for these recipes.
September 17th, 2015 at 1:29 PM ^
September 17th, 2015 at 12:14 PM ^
I'd go with a kielbasa that's roughly chopped (if you live in the Detroit area, head to Bozek's on Van Dyke and get the wedding sausage). Smoked kielbasa slowly marinating in delicious pineapple is glorious.
September 17th, 2015 at 12:19 PM ^
September 17th, 2015 at 12:22 PM ^
September 17th, 2015 at 1:51 PM ^
September 17th, 2015 at 12:38 PM ^
I felt like I just saw One-Eyed Willy's ship set sail:
September 17th, 2015 at 12:40 PM ^
We will be trying this. That basket weave bacon is a work of art. Just lovely.
September 17th, 2015 at 2:52 PM ^
a perfect side dish to serve with a terducken
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