Just out of curiosity just throwing this out there , but can you actually take a already cured ham grind it into sausage maybe add a small ratio of pork shoulder then add the pineapple ??? Just thinking how people put pineapple on easter ham and it stays perfectly fine , maybe its the higher salt content let me know what you think 🤘🤘🤘or soak the pineapple in some alcohol 🤔
Holy smokes that pineapple doesn't mess around! Research for the benefit of mankind is not a failure...you my friend are the sausage maestro! Good job Brad!🤘
What Fredo said, Wouldn't canned pineapple work? You can use it in jello, but you can't add fresh pineapple to jello for the same reason that the sausage failed.
This is life and shows a great person to admit they aren't perfect especially in the world where editing can make it seem that way. Awesome Brad! Thank you for this.
Hey Brad, I recently made al pastor sausage and turned out pretty well. Knowing about pineapples vendetta against proteins I used pineapple juice as the liquid component. The juice adds all the flavor and a little sweetness to balance things well. I used all of your techniques as you inspired me to try sausage making. You could also try making pineapple juice ice cubes since you’ve suggested used ice as the liquid in other sausage videos.
You're completely right, buddy! Thats exactly how we cook real pastor in mexico, we wont leave tha pineapple in direct contact with the meat for a long time, it's just for serving the tacos!!
@@reese2694 My mom's family was from the generation of Jello salads and would always lecture about not using fresh pineapple. Canning destroys the enzyme.
Brad thank you for sharing this video. I watch several other bbq channels (Malcom Reed, Heath Riles, Mark Williams, Kosmo, Jeremy Yoder) and I’ve yet to find a video someone posted of something they failed at. I’m very happy you did. We all need a reminder that even the pros make mistakes as well. Thank you again
This is great. With social media, the audience tends to only see the finalized product and how “easy” it was for the creator to achieve success. Thank you for posting the painstaking process of mastery! 👏👏👏
I’m actually super happy you posted this. Too many folks on YT only post “perfect” recipes with “perfect” results. This is REAL and unfortunately a waste of food but totally valuable information
You have to cook the pineapple first to deactivate the bromelain. You should definitely watch 2 Guys and a Cooler. He successfully made a sausage containing pineapple. Best sausage/charcuterie channel on RUclips
Yeah, a quick google shows cooking to 176f works. Also soaking in vinegar or another acid will also break it down, though that would be much harder to compensate for.
I think if you hold the pineapple at 80°C for about 10 min it'll deactivate the enzyme, but I'm not sure what that'll do to the texture of the pineapple. Worth experimenting with, I think.
@@fredocuomo5386 Yeah, I'm just wondering if carefully heating the pineapple to just the right temperature to neutralize it might result in pineapple that's a bit less mushy and fresher-tasting than using canned, which is cooked pretty heavily.
Here's a thought: smoke or grill the pineapple and get a little caramelization on the sugars in the fruit just like when you cook the dish the traditional way.
Mad props for showing an experiment fail. Frankly, one of my fav parts of bbq is the little failures that teach you what not to do the next time. Thanks Brad!
2 Guys and a Cooler posted a video about 5 months ago of a pineapple sausage. Cooking the pineapple first denatures the enzime. You should give it another shot. Video below ruclips.net/video/0rglnhxBaRM/видео.html
Smokin’ Joe sent me here. Definitely subscribing. I read that soaking pineapple in vinegar deactivate them bromelian. I’m going to try to soak in vinegar then dehydrate and grind it to see if it works.
What about dehydrated or freeze dried pineapple? I’d imagine the pork juices would bring back to life the pineapple flavour without the excess liquid and acid
Thank you for sharing a recipe/process that didn’t work out. It takes a little bit out of the sting that we’ve all experienced when a recipe that we’ve prepped for and studied up on that didn’t work out. It’s happened to us all.
What if you finely diced, then roasted (to break down the enzymes ahead of time) the pineapple beforehand? Would eliminate some of the excess moisture, and I think it could impart some of that great charred/caramelized pineapple goodness that I love in an Al Pastor. Regardless of the "failure", I appreciate the video a lot.
One of your better videos man! Never be afraid to fail. I'm not an expert on pineapple but I attempted Al Pastor in my oven and the same thing happened. Pure mush! From what I've researched, canned Dole Pineapple Juice is pasteurized which kills off the bromelain. Read that awhile ago so maybe do some reading on it yourself.
Good to see failures along with the success, resembles true life. Can't tell you how many times I've failed only to learn from my mistakes. I like being able to learn from the mistakes and failures of great BBQ masters
Hi Brad! Love your show! Following from Sweden. I’m a sausage maker by trade. I made a Currysausage with pineapple. Never use fresh ripe pineapple. Use canned it works. Keep up the good job
First, the pineapple had to be heat-treated. To destroy the enzymes in it that break down meat. Papaya and kiwis also contain these enzymes. That's why it's so good to eat some of these fruits after overeating.👍😜
Amazing. I appreciate this video so much. Plus, crocs, shorts and BBQ you’ve become my new favorite BBQ channel. And the fact you covered the weber kettle! Just amazing stuff. Keep doing your thing!
Respect! Would like to see explanation of your prep table with burner, how that’s set up, how you clean table between raw meat and cooked and after, etc. Thanks for awesome content.
I appreciate you showing your failure as much as your successes. It’s one thing to tell people “don’t” do something, it’s another to show them why. Thanks!
I've had many culinary failures over the years...some serious...some not so serious...This was an example of 'not so serious'. If they tasted as you expected, you're ahead of the game. I've eaten plenty of ugly foods that pleased my taste buds...these appeared to be perfectly acceptable. Placed between a bun and topped with a salsa would certainly give these sausages a passing grade. Thanks for another excellent video!
I'm a new subscriber Brad, thanks to Mad Scientist. I've been making sausage for years but it's been a few months. I've gone through and watched most if not all your sausage videos and not only have I learned a lot of stuff that'll help me raise my sausage game, I really can't wait to try a bunch of these recipes. Not this one of course.
Hey Brad. 2 guys and a cooler made a pineapple sausage successfully. What he did was grill the pineapple over 185 degrees for about 5 minutes and that neutralizes that enzyme. He also added an egg to help with the PH. Worth looking into to nail down the AL Pastor sausage.
Pineapple tenderizes the meat so fast it just melted it. I think cooking the meat with pineapple enhances the effect substantially as well but usually you are trying to avoid adding that pineapple flavor.
So the only way to inactivate bromelain is to heat it up to 80 for at least 8 min, or at a lower but for longer. Usually can pineapple goes through a treatment that denatures the enzyme if you want to try this again. Cold smoking them probably just accelerated the proteolytic action, it seems to be maximal between 20 and 45°C, might depend on the protein though.
We have a local meat shop that makes a cheese pineapple brat. I made it and it was okay, but thought it needed more pineapple flavor. I was thinking of trying fresh pineapple instead of canned. You just saved me a bunch of time and $$$! Thanks!!
Thanks for the fail video. We all fail with cooks but rarely post them for The Gram or The Tube. Either way, I guarantee it was better than the sausage I had at an un-named restaurant in Dallas I had for dinner tonight.
@ 9:55 I started laughing so hard I couldn’t stop laughing all the way through 11:00. The way you were openly processing and describing how horrible the sausage was… I felt your pain through the way you were describing the sausage in disgust. You put in so much work and even passed up that pork steak!! I can relate to a failed BBQ cook, so I laughed my @$$ off!!! Thanks for the good laugh, I have full faith one day you will concur the curse of the pineapple!!!
I am by no means an expert, but I just watched a 2 guys and a cooler sausage video that incorporated pineapple and he said the trick was cooking the pineapple to 185 degrees to denature the enzyme before putting it in. I hope you will give it another try. I always enjoy the content!
You're one of my faves man! Don't give up! I may be late to all the comments, but perhaps give lightly re-hydrated pineapple a try in smaller pieces. Otherwise, a nice spicy pineapple-serrano salsa garnish - sausage on a tortilla 🙂Awesome channel buddy!
hey brad, I know you said you grilled it but to denature and neutralize the Bromelain enzymes you cook the pineapple first @ 185 for at least 5 mins maybe try cooking it in a cast iron skillet. love the content
Hey Brad, Been watching the sausage making videos. If your looking for another video to make could you do a video laying out things to consider and initial equipment for the home sausage maker? I’m looking to get into doing this and there’s a lot of great info here, I’m just trying to work my way through it all while taking notes. Thanks man! Great videos and awesome rubs!
If your viewers learn from your mistakes, then buddy, it's not a fail. Grilling/BBQ is a never ending quest for knowledge. We appreciate when pitmasters post their "fails" as it's all educational.
I appreciate you for admitting you failed. A lot of people would of said. These are fantastic, the texture is great, blah blah blah. Much respect Chud 🤟🏼✊🏼🤙🏼
In order to deactivate the Bromelain enzymes in pineapple, you need to heat fresh pineapple to at least 176 F for around 10 minutes. This will denature the enzymes rendering them inactive. You could also use canned pineapple, since the pasteurization process deactivates the natural enzymes as well. This is a well known fact to those making jello with pinapple. Fresh pineapple will prevent jello from forming but the canned form will work.
I did some research and looks like salting pineapple can activate/pull out the bromelain - slice and salt for a couple hours, rinse with water, and then freeze & try again?! Love the experiment!
Got a question, you usually cold smoke at around 150 degrees in your sausage videos, can you do a cold smoke sausage at 180 degrees? I have a pellet grill/smoker that the lowest temp it goes is 180. Thanks for all your great videos.
Hey Bradley, love your vids - my fave BBQ channel by far. What about drying the pineapple? Either freeze dry or dehydrator...it may slow down the acid cooking process - not sure.
Keep it real like this. This is still a fun video to watch. I see recipe failures in restaurants all the time by some excellent chefs, it comes with the territory.
Hey! Have you ever considered making al pastor and then using it to make a boudin style sausage instead of fighting the pineapple? May be cool to use Mexican style rice and other components in the sausage. The other comments about using pineapple juice as the liquid instead of the chunks are also smart. Love your content! Thank you for everything!
Have you tried canned pineapple? I use it in a lot of marinades and it doesn't seem to have a negative effect on the meat. After using fresh pineapple and juice with disastrous results I read that the canning process destroys the bromelain.
I actually enjoy seeing the failed side of BBQ. Just this weekend, I f*cked up some briskets really badly. (Fell asleep and burnt them bad). Sometimes these kinds of things happen. It’s all about learning from your mistakes.
I'd love to see how you'd make what my family calls White Hots. My family is from New York and we grew up with family barbecues consisting of Rocheseter white hots and Genesee Ale! Thanks for the great videos!
Hi Brad..The idea sounds awesome! Too bad it didn't work out.. I had a sausage fail today.. I made a batch of Jalapeno Cheddar sausage. The case is super chewy.. They are Lem natural hog casings.. Any suggestions to not have them come out chewy? Thans man..look forward to the next vid.
Oh man I am so sorry that you have to experience this man life is all about living & learning. I know you tried so hard but never stop learning about how you correct everything from your mistakes.
I just had 2 thoughts, since bromelain is killed when it's heated you could do 1 of a few things. One you could take the pineapple blend it up and cook it down to a syrup and put it in there. Two you should be able to used canned pineapple since it's heated in the can. I think the syrup idea would work good but might make things too sweet, but try out the canned pineapple and see what happens.
A quick search on Google shows that heat and acid should break down and neutralize the bromelain. One suggestion was to place the chunks in vinegar for a couple of hours. I'd then rinse thoroughly in a baking soda solution to neutralize the acid and then bake them until almost dry. Don't know what the flavor profile would be after all that however.
to 90% of commenters 1:35
Have you tried boiled and caramelized it, like if you try to make jelly, but without disintegrate it.
Have you tried casting a wizard spell over the pineapple?
Just out of curiosity just throwing this out there , but can you actually take a already cured ham grind it into sausage maybe add a small ratio of pork shoulder then add the pineapple ??? Just thinking how people put pineapple on easter ham and it stays perfectly fine , maybe its the higher salt content let me know what you think 🤘🤘🤘or soak the pineapple in some alcohol 🤔
what about dehydrated pinapple chunks and let the meat moisture rehydrate the pineapple while its smoking?
Uh...the obvious choice is pineapple dumdums.
Holy smokes that pineapple doesn't mess around! Research for the benefit of mankind is not a failure...you my friend are the sausage maestro! Good job Brad!🤘
I agree! This video is a good cautionary tale.
Your al pastor sausage recipe looks great, btw.
no it doesnt..use canned pineapple, the canning process destroys the bromelain
ruclips.net/video/0rglnhxBaRM/видео.html look what this guy did!
What Fredo said, Wouldn't canned pineapple work? You can use it in jello, but you can't add fresh pineapple to jello for the same reason that the sausage failed.
This is life and shows a great person to admit they aren't perfect especially in the world where editing can make it seem that way. Awesome Brad! Thank you for this.
Yeah my respect for him has gone up for showing this
I appreciate that you can post a fail and teach us all a valuable lesson. Thank you
Hey Brad, I recently made al pastor sausage and turned out pretty well. Knowing about pineapples vendetta against proteins I used pineapple juice as the liquid component. The juice adds all the flavor and a little sweetness to balance things well. I used all of your techniques as you inspired me to try sausage making. You could also try making pineapple juice ice cubes since you’ve suggested used ice as the liquid in other sausage videos.
You're completely right, buddy! Thats exactly how we cook real pastor in mexico, we wont leave tha pineapple in direct contact with the meat for a long time, it's just for serving the tacos!!
That’s exactly how I make my al pastor. I think the idea of pineapple juice for the liquid is on point!!!!
Could also use canned pineapple
@@reese2694 My mom's family was from the generation of Jello salads and would always lecture about not using fresh pineapple. Canning destroys the enzyme.
Brad thank you for sharing this video. I watch several other bbq channels (Malcom Reed, Heath Riles, Mark Williams, Kosmo, Jeremy Yoder) and I’ve yet to find a video someone posted of something they failed at. I’m very happy you did. We all need a reminder that even the pros make mistakes as well. Thank you again
This is great. With social media, the audience tends to only see the finalized product and how “easy” it was for the creator to achieve success. Thank you for posting the painstaking process of mastery! 👏👏👏
I’m actually super happy you posted this.
Too many folks on YT only post “perfect” recipes with “perfect” results.
This is REAL and unfortunately a waste of food but totally valuable information
Best day of the week. Chud Day!!!!
You have to cook the pineapple first to deactivate the bromelain. You should definitely watch 2 Guys and a Cooler. He successfully made a sausage containing pineapple. Best sausage/charcuterie channel on RUclips
Yeah, a quick google shows cooking to 176f works. Also soaking in vinegar or another acid will also break it down, though that would be much harder to compensate for.
I think if you hold the pineapple at 80°C for about 10 min it'll deactivate the enzyme, but I'm not sure what that'll do to the texture of the pineapple. Worth experimenting with, I think.
or use canned pineapple/juice as the canning process destroys the bromelain
@@fredocuomo5386 Yeah, I'm just wondering if carefully heating the pineapple to just the right temperature to neutralize it might result in pineapple that's a bit less mushy and fresher-tasting than using canned, which is cooked pretty heavily.
Here's a thought: smoke or grill the pineapple and get a little caramelization on the sugars in the fruit just like when you cook the dish the traditional way.
Mad props for showing an experiment fail. Frankly, one of my fav parts of bbq is the little failures that teach you what not to do the next time. Thanks Brad!
I wish there were more fail videos. I've learned so much more from fails and would love to learn from others learning experience. Thanks for the vid
I love that your not afraid to share your fails!
Oh Snap!!! What a wild ride!! Looks like that pineapple had it's way with those sausages😅. Great Video Bradley!!
2 Guys and a Cooler posted a video about 5 months ago of a pineapple sausage. Cooking the pineapple first denatures the enzime. You should give it another shot. Video below
ruclips.net/video/0rglnhxBaRM/видео.html
Smokin’ Joe sent me here. Definitely subscribing.
I read that soaking pineapple in vinegar deactivate them bromelian. I’m going to try to soak in vinegar then dehydrate and grind it to see if it works.
Brad, thank you for the reality of real experimental cook....real is real!
Appreciate the video and transparency. Not many people have integrity these days. Team Chud!
What about dehydrated or freeze dried pineapple? I’d imagine the pork juices would bring back to life the pineapple flavour without the excess liquid and acid
I had the same thought
Same here. It sounds like a good idea, right?
Thanks for taking the time and spending the money to show us what not to do and explaining on how to possibly make it work.
Love ❤️ the honest review 👌! Hate hate hate every you tube DB that says EVERY food is GREAT! Thank you for the honest review!!!!
I honestly give you props! Nobody ever shows their fails. Good dude right their
Thank you for sharing a recipe/process that didn’t work out. It takes a little bit out of the sting that we’ve all experienced when a recipe that we’ve prepped for and studied up on that didn’t work out. It’s happened to us all.
What if you finely diced, then roasted (to break down the enzymes ahead of time) the pineapple beforehand? Would eliminate some of the excess moisture, and I think it could impart some of that great charred/caramelized pineapple goodness that I love in an Al Pastor. Regardless of the "failure", I appreciate the video a lot.
As a new BBQer, it's super helpful to know how the pros adjust after messing up a cook or recipe. Kudos!
That’s some nice kit. And the mixer! No more cold aching painful hands!
Both you and Smokin' Joe's videos were great. Lots of good information - We learned something from you guys
You could've just never posted this. Pretty cool that your willing to post fails also. Enjoyed it.
That grinder has been on my 'watch list' for a year now... done watching. I have their slicer (for my smoked bacon and pastrami) and it is amazing!
One of your better videos man! Never be afraid to fail. I'm not an expert on pineapple but I attempted Al Pastor in my oven and the same thing happened. Pure mush! From what I've researched, canned Dole Pineapple Juice is pasteurized which kills off the bromelain. Read that awhile ago so maybe do some reading on it yourself.
Good to see failures along with the success, resembles true life. Can't tell you how many times I've failed only to learn from my mistakes. I like being able to learn from the mistakes and failures of great BBQ masters
Hi Brad!
Love your show! Following from Sweden. I’m a sausage maker by trade. I made a Currysausage with pineapple. Never use fresh ripe pineapple. Use canned it works.
Keep up the good job
Love this video. It's great you can show what not to do as well! Keep up the excellent work Brad! 👍
Love this video - fails are just as important
Much respect for showing a fail! We all have them.
First, the pineapple had to be heat-treated. To destroy the enzymes in it that break down meat. Papaya and kiwis also contain these enzymes. That's why it's so good to eat some of these fruits after overeating.👍😜
Amazing. I appreciate this video so much. Plus, crocs, shorts and BBQ you’ve become my new favorite BBQ channel. And the fact you covered the weber kettle! Just amazing stuff. Keep doing your thing!
Man, I loved this one. I appreciate you keeping it 100 and posting it. You learn more from when you fail, thanks brother
Respect! Would like to see explanation of your prep table with burner, how that’s set up, how you clean table between raw meat and cooked and after, etc. Thanks for awesome content.
Another stellar posting Brad. Keep them coming. I’m addicted to all the bbq channels!
Chuds, how do you clean/sanitize your cutting board after dealing with the meat?? Any tips/tricks?
The unsuccessful cooks are great to learn from, thank you for sharing!
I appreciate you showing your failure as much as your successes. It’s one thing to tell people “don’t” do something, it’s another to show them why. Thanks!
5:28 , the only essential step you forgot to teach Jeremy about sausage making
I've had many culinary failures over the years...some serious...some not so serious...This was an example of 'not so serious'. If they tasted as you expected, you're ahead of the game. I've eaten plenty of ugly foods that pleased my taste buds...these appeared to be perfectly acceptable. Placed between a bun and topped with a salsa would certainly give these sausages a passing grade. Thanks for another excellent video!
I'm a new subscriber Brad, thanks to Mad Scientist. I've been making sausage for years but it's been a few months. I've gone through and watched most if not all your sausage videos and not only have I learned a lot of stuff that'll help me raise my sausage game, I really can't wait to try a bunch of these recipes. Not this one of course.
Great job as always … love the transparency! 👌💪💪💪
Hey Brad. 2 guys and a cooler made a pineapple sausage successfully. What he did was grill the pineapple over 185 degrees for about 5 minutes and that neutralizes that enzyme. He also added an egg to help with the PH. Worth looking into to nail down the AL Pastor sausage.
I'm liking your new sausage gear. Thanks for sharing 👍
Watched both episodes. Joe's look great...but we actually learned something from yours. Thanks for falling on the sword... ;-)
You got a new grinder, nicely done.
Man that sucks... I love Al Pastor... Thanks for the honest review
Hi Bradley. Great video. Can I ask how you store your casings. Looks like you had a whole hank in the cup and was already rinsed. Thank you
Pineapple tenderizes the meat so fast it just melted it. I think cooking the meat with pineapple enhances the effect substantially as well but usually you are trying to avoid adding that pineapple flavor.
So the only way to inactivate bromelain is to heat it up to 80 for at least 8 min, or at a lower but for longer. Usually can pineapple goes through a treatment that denatures the enzyme if you want to try this again.
Cold smoking them probably just accelerated the proteolytic action, it seems to be maximal between 20 and 45°C, might depend on the protein though.
Sous vide pineapple. 😂
Not gonna lie, it was badass seeing Teddy's on there. Its not everyday you see someone post something from Weslaco.
Great video, I was thinking to myself was wanting to see a fail video.
Fabulosity. A game effort and a teaching moment. CHALLENGE 2 should be making homemade bulk chorizo and using it to stuff and smoke a porchetta.
Hey 2 guys and a cooler did a grilled pineapple sausage back in October that worked. Love your videos!
We have a local meat shop that makes a cheese pineapple brat. I made it and it was okay, but thought it needed more pineapple flavor. I was thinking of trying fresh pineapple instead of canned. You just saved me a bunch of time and $$$! Thanks!!
I appreciate you sharing the fail. It was just as entertaining.
Great video, even though it was a fail, you kept it 💯.
I was able to test the al pastor from Joe.
Thanks for the fail video. We all fail with cooks but rarely post them for The Gram or The Tube. Either way, I guarantee it was better than the sausage I had at an un-named restaurant in Dallas I had for dinner tonight.
@ 9:55 I started laughing so hard I couldn’t stop laughing all the way through 11:00. The way you were openly processing and describing how horrible the sausage was… I felt your pain through the way you were describing the sausage in disgust. You put in so much work and even passed up that pork steak!! I can relate to a failed BBQ cook, so I laughed my @$$ off!!! Thanks for the good laugh, I have full faith one day you will concur the curse of the pineapple!!!
This is AWESOME, thanks Chud love to learn from others. Hence I'm here watching your vids
Thanks for the experiment!
I am by no means an expert, but I just watched a 2 guys and a cooler sausage video that incorporated pineapple and he said the trick was cooking the pineapple to 185 degrees to denature the enzyme before putting it in. I hope you will give it another try. I always enjoy the content!
You're one of my faves man! Don't give up! I may be late to all the comments, but perhaps give lightly re-hydrated pineapple a try in smaller pieces. Otherwise, a nice spicy pineapple-serrano salsa garnish - sausage on a tortilla 🙂Awesome channel buddy!
love you man, but you need to watch a video on cutting a pineapple 😉
Thanks for posting this, Brad. Love the realism! How about a Texas Chili Frito Pie sausage?
And a new sausage stuffer wowza
Another great video as always. What if you dehydrated the pineapple first?
hey brad, I know you said you grilled it but to denature and neutralize the Bromelain enzymes you cook the pineapple first @ 185 for at least 5 mins maybe try cooking it in a cast iron skillet. love the content
Hey Brad, Been watching the sausage making videos. If your looking for another video to make could you do a video laying out things to consider and initial equipment for the home sausage maker? I’m looking to get into doing this and there’s a lot of great info here, I’m just trying to work my way through it all while taking notes. Thanks man! Great videos and awesome rubs!
If your viewers learn from your mistakes, then buddy, it's not a fail. Grilling/BBQ is a never ending quest for knowledge. We appreciate when pitmasters post their "fails" as it's all educational.
I appreciate you for admitting you failed. A lot of people would of said. These are fantastic, the texture is great, blah blah blah. Much respect Chud 🤟🏼✊🏼🤙🏼
I enjoyed the fail. So refreshing. We need more of these. #whynot
In order to deactivate the Bromelain enzymes in pineapple, you need to heat fresh pineapple to at least 176 F for around 10 minutes. This will denature the enzymes rendering them inactive. You could also use canned pineapple, since the pasteurization process deactivates the natural enzymes as well. This is a well known fact to those making jello with pinapple. Fresh pineapple will prevent jello from forming but the canned form will work.
I did some research and looks like salting pineapple can activate/pull out the bromelain - slice and salt for a couple hours, rinse with water, and then freeze & try again?! Love the experiment!
Got a question, you usually cold smoke at around 150 degrees in your sausage videos, can you do a cold smoke sausage at 180 degrees? I have a pellet grill/smoker that the lowest temp it goes is 180. Thanks for all your great videos.
Hey Bradley, love your vids - my fave BBQ channel by far. What about drying the pineapple? Either freeze dry or dehydrator...it may slow down the acid cooking process - not sure.
Keep it real like this. This is still a fun video to watch. I see recipe failures in restaurants all the time by some excellent chefs, it comes with the territory.
Hey! Have you ever considered making al pastor and then using it to make a boudin style sausage instead of fighting the pineapple? May be cool to use Mexican style rice and other components in the sausage.
The other comments about using pineapple juice as the liquid instead of the chunks are also smart.
Love your content! Thank you for everything!
Legendary intro!
Great job Bradley! Love your videos!!
Would never have known that about pineapple!
Great video! Thanks for sharing.
Have you tried canned pineapple? I use it in a lot of marinades and it doesn't seem to have a negative effect on the meat. After using fresh pineapple and juice with disastrous results I read that the canning process destroys the bromelain.
I just looked this up and canned is cooked to the point to negate the enzyme.
I actually enjoy seeing the failed side of BBQ. Just this weekend, I f*cked up some briskets really badly. (Fell asleep and burnt them bad). Sometimes these kinds of things happen. It’s all about learning from your mistakes.
I watched for 14 minutes and 25 seconds *knowing* what would happen. You didn’t fail at all: you entertained and educated 100k+ people
I'd love to see how you'd make what my family calls White Hots. My family is from New York and we grew up with family barbecues consisting of Rocheseter white hots and Genesee Ale! Thanks for the great videos!
You drew the short straw. Watched Smokin Joes and his looked real good. You are still a fine sausage maker. Good try.
Hi Brad..The idea sounds awesome! Too bad it didn't work out..
I had a sausage fail today.. I made a batch of Jalapeno Cheddar sausage. The case is super chewy.. They are Lem natural hog casings.. Any suggestions to not have them come out chewy? Thans man..look forward to the next vid.
Good stuff not everyone shows the mess ups!💪🏾💪🏾💪🏾
Sad Weens. Poor Chudly :(
Great video, have you tried freeze dried pineapple ?
Oh man I am so sorry that you have to experience this man life is all about living & learning. I know you tried so hard but never stop learning about how you correct everything from your mistakes.
You are still awesome, thanks for showing a failure in making sausage. Always love the videos
I love that you posted your fail. So if something goes wrong when I try the others. One question do you really need milk powder to make sausage?
Brave of you try yet again to fight the pineapple beast. Loved the video regardless of the result
Joe got off easy ;-)
I just had 2 thoughts, since bromelain is killed when it's heated you could do 1 of a few things. One you could take the pineapple blend it up and cook it down to a syrup and put it in there. Two you should be able to used canned pineapple since it's heated in the can. I think the syrup idea would work good but might make things too sweet, but try out the canned pineapple and see what happens.
A quick search on Google shows that heat and acid should break down and neutralize the bromelain. One suggestion was to place the chunks in vinegar for a couple of hours. I'd then rinse thoroughly in a baking soda solution to neutralize the acid and then bake them until almost dry. Don't know what the flavor profile would be after all that however.