u/Lone_Star_Engineer

There’s multiple promo shots taken from the same shoot with a mix of artists missing from some of the photos.

Sure. Apart from the fact the meat wasn’t cooked on a rotisserie and isn’t in pita…

https://giphy.com/gifs/Xc0HkcmDXrXDG

🍍 Charred Pineapple Salsa — Serves 8

Ingredients
1½ large pineapples
1 medium red onion, very finely diced
2 fresh jalapeños
3 limes
1 large bunch fresh coriander
1–1½ tsp fine salt

1. Prepare the pineapple
Cut off the top and bottom and remove the skin.
Quarter lengthways and slice away the hard central core. Cut the flesh into large, thick slabs like you did for the test — don’t dice it yet.

2. Char
Get your charcoal BBQ very hot with direct heat.
Place the pineapple directly over the hot coals:
2–3 minutes on the first broad side
Flip and give the other side 2–3 minutes
Briefly char the edges if you want
You’re after dark caramelised patches, while the interior remains juicy and relatively firm.

Don’t add oil or sugar.

3. Cool & dice
Remove from the BBQ and leave for 5–10 minutes.
Dice into approximately 1 cm cubes.

4. Prepare the jalapeños
Finely dice 1½ jalapeños initially.
For medium heat, remove the seeds and white membrane from one and leave some in the other.
Keep the remaining half jalapeño aside — you can add it after tasting.

5. Build the salsa
Combine the pineapple with:
¾ of the diced red onion
Prepared jalapeño
Juice of 2 limes
1 tsp salt
Mix thoroughly and taste.

Then adjust:
Too sweet/rich → more lime
Needs more heat → remaining jalapeño
Needs more savoury bite → remaining red onion
Flavours seem muted → usually more salt

I’d expect you’ll use most or all of the third lime, but add it gradually.

First time I’ve made it and it was an absolute hit. Was even good today after a night in the fridge.

Let’s get some tequila too and make it a party!

Sure buddy. I’ve never traveled Mexico, California, and Texas and never eaten tacos anywhere. Sounds like… you can go fuck yourself.

On some cubes it had crisped up nicely on others it hadn’t. I was aiming to get crackling on it but my fire stalled early on and scuppered that plan. I think next time I’ll remove it.

On some cubes it had crisped up nicely on others it hadn’t. I was aiming to get crackling on it but my fire stalled early on and scuppered that plan. I think next time I’ll remove it.

Sounds like you’ve never understood flavour pairings…this comment is…stupid

From a good local butcher. Cotija is hard to get in the UK and Feta is a really good substitute.

Rum ham!

Thank you!

Thank you. The spritz was apple cider vinegar.

Thanks!

A local butcher

Thanks! It was about an eight hour cook and four hour rest wrapped in foil and towels in an insulated box.

Thanks!

Thanks. Appreciate the advice, it was my first attempt. There’s definitely a learning curve.

I’ll make sure to next time. Appreciate the advice.