Pineapple Express Recipes

PINEAPPLE EXPRESS

Steps:

• Combine the pineapple rum, rhum agricole, lime juice and simple syrup in a cocktail shaker three-quarters filled with ice. Shake vigorously for about 30 seconds. Strain into chilled coupe glass. Squeeze grapefruit twist over drink and discard.
• Note: To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

BBQ RIG PINEAPPLE EXPRESS SANDWICH

Steps:

• For the black pepper dry rub: Stir together the coriander seeds and black peppercorns in a bowl.
• For the BBQ rig pastrami: Put the brisket into a large non-metallic container. Combine the salt, brown sugar, honey, pink salt, pickling spice, garlic and 2 quarts water together in a large pot over medium heat and bring to 140 degrees F. Transfer to the refrigerator until completely cool.
• Pour the brine over the brisket and put in the refrigerator for 5 days.
• Preheat a smoker to 200 degrees F.
• Remove the brisket from the brine and pat dry. Rub the brisket on all sides with 1 tablespoon black pepper dry rub (save the remainder for another use). Smoke the brisket in the smoker until it reaches an internal temperature of 160 degrees F, 6 to 8 hours. Remove the brisket from the smoker and chill completely. (Keep the smoker on.) On a slicer or with a very sharp knife, slice the pastrami very thinly.
• For the BBQ rig smoked pineapple rings: Remove the ends of the pineapple and peel. Slice into 6 slices. Place on a wire rack and smoke for 2 to 3 hours.
• For the BBQ rig sriracha mayo: Mix together the mayonnaise and sriracha in a bowl.
• For the BBQ rig wangy coleslaw: Combine the mayonnaise, rice vinegar, lime juice, sambal, granulated sugar, white vinegar and garlic in a large bowl, then mix until smooth. Add the cabbages and carrot. Thoroughly mix together and let stand for 1 hour. Serve.
• For the sandwich assembly: Heat and split the Buns open. Put 1 tablespoon sriracha mayo on each bun. Spoon some of the Wangy Slaw onto each bun. Place 5 ounces hot pastrami on top of the coleslaw. Place a pineapple ring on each sandwich and finish with the bun top.
• For the sponge: Combine the sourdough starter, granulated sugar, turmeric, bread flour and 1/2 cup water in the bowl of a mixer and mix until smooth. Cover the bowl with plastic wrap and let stand at room temperature for 4 hours.
• Put the sponge in the refrigerator overnight, then take the sponge out of the refrigerator and rest at room temperature for 2 hours.
• For the bread: Add the bread flour, yeast, salt, egg and butter to the sponge and knead for 20 minutes. Cover with plastic wrap and proof (let rise) for 1 hour. Portion out into 12 buns, then shape and place on a parchment-lined baking sheet. Cover with plastic wrap and let proof until doubled in size, 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the buns and bake until golden brown, about 20 minutes.