1 (4 pound) can crushed pineapple, drained with juice reserved
1 cup chopped celery
1 cup sliced cherry
2 tablespoons chopped onion
1 green bell pepper, chopped
1 small red onion, chopped
1 peppercorn celery, chopped
1 teaspoon salt
1 small bunch green Italian chile peppers, chopped
1 dash garlic powder
1 dash seasoning salt
1/4 cup finely chopped smoked beef
1/4 cup chopped fresh parsley
freshly ground black pepper for garnish
In a medium bowl mix the pineapple, celery and cherry. Gently toss in onion, bell pepper, red onion, peppercorn celery and salt and pepper. Cover and refrigerate for 2 hours or until you feel like serving.
Cut into 3 wedges. Although normally crackers are cut into wedges, it is a good idea to spread cereal wood chips more on the bottom side. Place the bottom of the plastic wrap on the jar, not the side. Refrigerate wedge until sets, then remove.
Gently loosen corn muffin rings using a wooden spoon; place ribs and fry on both sides using wire rack.