The trick is to smoke the meat and not make the meat smoke

BRAZILLIAN ROTISSERIE PINEAPPLE

  Date: August 14, 2010
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I saw Steven Raichlen doing this on his Primal Grill TV show and I knew I had t have it, later that day as a matter of fact. The recipe uses a 3 part glaze from sugar, cinnamon and cloves. The pineapple has the skin removed and the v-shaped slots are cut on the angle to both remove the eyes and create more surface area to hold the sugary glaze. The pineapple spent 35 minutes on the spit until it was golden brown on the outside. The glaze gets applied every 5 minutes. The pineapple is then cut into 1/2 thick slices. The flavor was amazing!! With the constant application of sugar I was surprised that the interior of the pineapple was actually even sweeter than exterior. This dessert is relatively simple to make and makes for both a great presentation and great dessert.
Recipe Source:
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Man Made Meals
Primal Grill:
Episode 303:Guacho Grill
BRAZILIAN ROTISSERIE PINEAPPLE
Grill:
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Kenmore Elite Gas Grill
Rotisserie Grilled:
Using Kenmore Elite Gas Grill
Gear:
  • Foil Drip Pan
  • Rotisserie Unit