Mike Hedrick: Hey guys! Mike Hedrick, Pit Crew Barbeque. We're having a great time today out here, in the Virginia sun, I'm working on that holiday weekend barbeque and grilling out there. Right now, it's going to be time for some grilled fruit out there on the grill. Pineapples work great, and so do peaches. So what we've done, is we've taken a nice fresh pineapple, a whole pineapple not just the little rings out of the can, that's not going to be good. And we've gone ahead, and cut off the top, cut off the bottom, skin down the sides a little bit, and got us some nice wedges. We went ahead and took some peaches, and besides just splitting around the peach and getting the seed out of there, we skinned off just one edge out of it, or whatever to kind of make it flat. What do you do with that little edge, that you just kind of skinned off there? Well, that's what's your work and that's what to chew on while you are cooking up. So we've got our pineapple here, all sliced up. We're going to put that on the grill. We went ahead and took our peaches, and with their flatten side there. And we have them in here with some rum. We've probably put about, a half a cup of rum in there and we let it go ahead and set overnight.

Right now, we got the grill a little hotter than we had just a little while ago. We've got it up to about 450 degrees, and so we can get good grill marks, this fruit is sweet on its own. We're not going to have to add any kind of sugars. We're not going to have to add any kind of sweeteners, any kind of a glaze, it's all going to have its own.

What we really want to do, is just let the sweetness of the own fruit come out there. The grill is going to just pull, the sugar is right straight to the front of the peaches, right straight to the front of the pineapples. It's just going to be awesome, they are going to be glazing up all on their own. Probably going to take, probably in the range of about 15-20 minutes. We're going to go ahead and spin these in just a couple of minutes, probably about every four or five minutes, we're going to go ahead and spin these things up, to keep the crosshatch grill marks on there. I can tell you what, that aroma is already smelling good.

You can just already smell the caramelization of the sugars and everything already just coming up on that real hot and for red heat. And so let's go ahead and cover these up. We're going to spin them probably -- might use our spatula, but we'll spin them here in about four or five minutes.

Alright guys, the fruit has been out here probably about 20-25 minutes on this hot grill, and let me tell you, the caramel and the I think it's almost like a -- vanilla smell is just amazing. We got some great grill marks on this, the pineapples turned out great. The kids are going to love these. My wife always likes me to remind people hey! if you wanted to, you can take some of these, and actually put a little bit of ice cream on top of it, or a little bit of a Cool Whip. I didn't even think about that, but I like that idea.

Alright guys, grilled fruit. We've got the pineapples, we've got the peaches, they're all done, they smell great, they're nice and tender, they're sweet, it's just going to be great. Next time, we've got some libations for the adults, Red Eyes and Bloody Marys.