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

HAWAIIAN PANINI

  Date: January 11, 2014
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Another perfect panini from Perfect Panini. This panini was a simple mix of flavors simiiar in some ways to a Hawaiian Pizza. The one difference is the savory flavor came from whole grain mustard vs. tomato sauce on the pizza version. This panini accentuated the sweet flavor by using fresh pineapple slices that get grilled before being used on the panini. Once the pineapple gets grilled it went on Portuguese sweet rolls (a substitution for Hawaiian bread) together with the mustard, thin-sliced smoked ham and jack cheese. As I have been doing lately I used two BGE Half-Moon Cast Iron Grill Griddles, with some fire bricks on top as my panini press. I have the times and temperature down and I loved having it cook both sides at once. This cuts my cooking time and handling time in half. Everyone loved these and I had an unusual request. I'd bought enough ingredients to make two for everyone. I made round one and everyone was pleasantly full. But I was asked to make the second round so everyone could have one for leftovers this weekend. How did it taste? Wonderful. I seemed like there was a lot of whole grained mustard on these, but it was nicely balanced by the wonderful sweetness of the grilled fresh pineapple. A simple panini but my guest really liked them.
Recipe Source:
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King Arthur Flour Website
Perfect Panini:
Hawaiian Panini - Page 72
Grill:
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Big Green Egg

Griddle Grilled:

Using the Big Green Egg Kamado Cooker
Gear:
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grid
  • BGE Half Moon Cast Iron Grill Griddle (Ridged Sides In) x2
  • Wicked Good Weekend Warrior Lump Charcoal