Let's get grilling

1 Fire up Masterbuilt Gravity Series 560 grill and smoker to 250°F.
2 Place the whole pineapple on the grill and close the lid. Allow the pineapple to smoke for 2 hours, rotating every 30 minutes.
3 Remove the pineapple from the grill and allow to cool for 15 minutes — until safe to handle. Then, slice the pineapple into wedges.
4 Meanwhile, place the sugar and water in a heatproof pot. Simmer the water and sugar over low heat until the sugar dissolves.
5 Add pineapple slices, Szechuan peppercorns, and sliced serrano to the syrup and stir to combine.
6 Allow that mixture to sit for 30 to 40 minutes.
7 Next, strain the mixture into a jar. Keep the pineapple and pepper slices for later, and discard the peppercorns.
8 Fill a pitcher with ice.
9 Add the mezcal, triple sec, limeade and smoked pineapple simple syrup. Stir to combine.
10 Garnish with pineapple wedges and sliced serrano.
11 Pour into salt-rimmed glasses and garnish with a slice of pineapple and a lime wedge on the rim of the glass or on a toothpick.
12 Serve and enjoy.
Cooking for 6 people


For the Smoked Pineapple Simple Syrup

  • pineapple, whole
  • sugar
    1 cup
  • water
    1 cup
  • Szechuan peppercorns
    1 teaspoon
  • serrano pepper, sliced thin

For the Cocktail

  • cup mezcal
  • cup triple sec
  • cup limeade
  • cup Smoked Pineapple Simple Syrup

For the Garnish

  • salt to rim glass
  • sliced smoked pineapple
  • lime, sliced into wedges
  • ice
Credit: Recipe created by Kita Roberts, Chef & Blogger at Girl Carnivore, on behalf of Kingsford Charcoal

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