Wow! Fruit and meat is awesome. Pork and oranges is makes a great mix. Beef and game meat with dark fruits like plums or currants is great too. A short hint is light meat, light fruit. Dark meat, dark fruit. See, the acid in the fruit will break down and tenderize the meat. You want to do something like this on a few tougher cuts of meat. Here is a real weird one that I love. You are a little young to know exactly who Vincent Price was, but not only was he a great horror film actor, but a chef and gormand as well! Anyway...boneless pork chops in tinfoil along with a few onions, slices of red and orange peppers and part of a can ( depends on how much you are making) of pineapple or oranges or both!...wrap securly in tin foil...and place in the dishwasher . Yup, I said dishwasher. The temp in there will reach over 200 degrees, cooking low and slow, breaking down muscle and fat. The enzymes in the fruit will do the same. The dishwasher will cook at a very low MOIST heat and it will be fantastic.
I also cook turkey' and ham on charcoal grills, (you will get raves!) Holler at me if you have questions.
Tim
