From a while back.. Vacuum marinated, then on a stupid-hot grill. I wish I had done this tonight, I would have saved the pizza doode a trip..

http://tapatalk.imageshack.com/v2/14...c7e20d28a5.jpg

I hope you weren't one of the people making fun of my porterhouse that looked like a pork chop/smashed banana. :harumph:

I was not, but even if I had been obviously me being a critic has come to an end - I can't so much a grill a ****ing chicken boob!

I suck!

FTR, I hate grilling chicken unless it's dark meat.

The Hawaiian aspect sounds tasty, maybe try it on a whole bird and beer can that shit next time.

Next time I'll have to either go Baby Lee's route (the whole thing), indirect (then char for color), or wrap it up.

I'm wondering if the Hawaiian marinade, somehow, aided in it drying out? I'm not even sure what's in Hawaiian marinade, but it's depressing...

Yesterday, I got all ambitious and spiced up my own sweet Italian meatballs, lean ground beef and ground pork 50/50. Spices turned out real good, but I think I overestimated the amount of panko, as though they kept their form real well, there was a noticeably bready consistency to them.

Another application where I wholeheartedly recommend convection cooking though. Perfectly browned outside and cooked through inside, without charring or breaking down the meatball by fiddling with it on a grill or in a skillet. No sitting in their own grease in a conventional oven either.

That's not a bad plan, I'm just thinking about how I'd keep the pineapple flavor on an up-right bird.

Thoughts?

Make a pineapple glaze.

How thick is the marinade? I'd work on thickening it up a bit, maybe boil it down, cook in a little corn starch, or mix with some pineapple preserves [pick one only]. One [unaltered] set to marinade the meat, another set to use as a glaze.

Couldn't agree more. I only do meatballs in the oven, with the meatballs themselves on a rack in a cookie sheet.

Oh sure, go with the succinct reply, claim jumper!!

;)

ROFL

:p

I'm game... Perhaps that and then use the rotisserie burner at the end for color....

Marinade I use for chicken:

Pineapple juice, soy sauce, oil, brown sugar, and ginger.

I also marinate and grill some pineapple, bell peppers, and scallions while I'm at it -- grill them all.

After the stuff is removed, for grilling, I thicken up the marinade on the stove and add a bit of cornstarch to make a thick sweet sauce as suggested by BL.