grillsidestories

Bought some sugarcane from Harris Teeter and decided to come up with some way to grill with it.  A good friend suggested pork chops and my wife added the pineapples, and viola, I’m experimenting again.  Analysis following the recipe.

pork chops cleaned and ready for injection

Seasoned with Jane’s Krazy Salt, paprika, cracked peppercorn, and garlic powder

Injected using Madhava’s Agave Nectar

Injected til they burst at the seams

Sugarcane, cut around the joint as the “meat” is really inedible there

Using a heavy knife, slice the sugarcane 4 ways

Then slice each 4th into inch long strips

Top the pork chops with pineapple and the sugarcane

Grill on med-high heat

close up grill cam

Flipping takes a little extra time, you have to remove all the pineapple and sugarcane, then flip and return the pineapple and sugarcane.

grill-cam shot of the other side

And we’re done, you just need about 5-7 mins on each side.  The pineapple is removed to show how it looks.  Translation : I actually lost the pineapple, it fell on the ground, there was a casualty.  :o(

Mmmm, juicy!

The only thing I would change in this dish, is maybe using a little more seasoning, or rather pressing/rubbing the seasoning into the meat.  outside of that, very tender.  I will definitely enjoy my leftovers as lunch tomorrow. The pineapple did overpower the sugarcane a bit. Which brought Toya to suggest phase two of the experimentation; making a marinade/brine out of pineapple juice and Disaronno Amaretto as I do with my salmon when I grill it. I definitely will be trying this! But… don’t just discard that sugarcane, chewing/sucking on the inside after it was osmosisized with the meat and seasoning on the grill was some kind of good. Even my daughter was trying to steal the sugarcane off my plate.