Preparation / Directions:
Plantains should be bought and used way before they go soft. Remember, this is just a big potato in a banana skin.
The nice thing is you can do these over a fire, the same way you do bananas.
Here are two ways to fix them:
1 with salt and pepper and BBQ rub 2 with cinnamon and brown or powdered sugar.
Slice the FIRM bananas or plantains lengthwise. If you get the really big plantains, you may have to also cut them in half. Throw the pieces gently into a plastic zip lock bag with the cinnamon-sugar or rub mix. Bananas go better with the sugar mix, plantains with either, but usually the rub and/or just salt and pepper.
Put these on the spot on your smoker grill where you would expect to put a steak or hamburger, with a fairly hot fire. Cook as follows:
Bananas-- Only until the sugar caramelizes and gets real gooey, lift off with a spatula. Don't let 'em cook too long or they get so soft you won't be able to get 'em off.
Plantains-- Cook until they soften like a potato and have a little golden brown showing on the outside.
If you can get the little, fat, sweet/tart Chinese apple bananas for this dessert--all the bet
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