Whisky & brown sugar rotisserie pineapple
I have been wanting to try this for ages. But as I am the only one that eats pineapple in my family it has always taken a back seat. Decided to get multiple BBQs going yesterday including the Kamado Joe Classic with the awesome Joetisserie. The pineapple was simply & roughly trimmed & pushed onto the rotisserie rod. It was then basted every 10-20 minutes for the hour & a half cook. Because I was cooking it to fit in with my other cooks, I cooked it slower than I would otherwise have done - towards the end I sprinkled with a little more brown sugar to get a little more caramelisation. The basting mixture was just 20g of brown sugar & around 100ml of whisky, heated to dissolve the sugar. I was surprised how much whisky flavour was left - subtle but definitely there. Going to try this again, but also add some spices to the baste. Perhaps cinnamon & star anise....