When a Trompo is not a trompo

[fltsfshr]

It's a pan! In this instance it's a pineapple (fresh from our yard) along with some apricot preserves, honey, Allspice and a little soy all blended marinating a cut up pork tenderloin and done in the Kamado at 260-270f in a Trompo pan on a steel plate. Smoke was cherry. They ate it all.
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[nickelmore]

Wow that looks great. I need to get myself one of those pans. Of course, a pineapple tree in my backyard would be cool too.....

[fltsfshr]

Go buy a pineapple and cut off the top leaving about 3/8" of fruit under the stem. Set that in a saucer with water. Keep it watered for a week or so then plant the top in a pot. Put it in a window with a Southern exposure. All ours come from a couple originals and we keep replanting them as we eat them. The old plant grows a new one.