Grilled pineapple meat madness

It's been almost three years since I last featured a photograph of railroader Phill Reader's "Cowboy Hibachi." Until 2009, he regularly provided photographs and recipes of his railroad cooking adventures. Phil was the chief mechanical officer at the Pacific Coast Railroad Co. at the time.

After he left Southern California, Phil landed back in his home state of Colorado, where he's now chief mechanical officer for the Georgetown Loop Railroad. Phil and I recently became friends on Facebook, where he often posts pictures of two of his favorite activities: hoggin' on the West Side Lumber Co. No. 12 and cooking on his Cowboy Hibachi.

"Last year I put the little Kahalui #12 back together for them," Phil responded to my question on the No. 12. "Yes the Shay #12 is a West Side Shay. I take care of it and the W.S.L.Co. #14 as well."

Phil shared this photograph of last night's dinner on Facebook. He grilled bacon-wrapped shrimp, chicken and pineapple with a pineapple-Honey glaze. The tri-tip on the spit was marinated in Mr. Yushida's Marinade and Cooking Sauce.

"Last night I just got into a weird grilling jag," said Phil on Facebook. "Then it started to snow."