A good decision for everyone involved
—the ceramic smoker-grill combo with a cult following among chefs and weekend warriors alike—the pair went crazy experimenting. “We would light it in the morning, when the fruit and veg order came in, and we couldn’t not try putting things on there,” Rupert recalls.
Not everything was a hit, but the pineapple stuck.“It turned out to be really versatile...you can use it for savory or sweet, hot or cold,” he says. After more than two hours on the grill over indirect heat, the sugars in the pineapple concentrate, yielding sweet, meaty fruit kissed with smoke—an ideal, if unexpected, foil to the intense richness of the confit foie gras on their tasting menu. You know what they say: Smoke ’em if you got ’em. Here are five ways we like to use smoked pineapple to turn up our favorite summer dishes:
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