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Memorial Day pork butt

post #1 of 14
Thread Starter 

We wanted to invite another couple over for good food and good times, and pork butt on the SRG seemed like a good way to go because it takes only 4-6 hours or so.

 

Because of the day, it was proper to put out our flags.  Although my late brother did not die in combat, he was an A4 pilot.

 


 

I like to mix the rub with cheap yellow mustard before I apply

 


 

Into the SRG on high for 15 minutes

 


 

Taken off the SRG at around 200 degrees, foiled, and into the house oven (set at 200 degrees) to rest and wait for company

 


 

Pulled like butter

 


 

Some of our company like to slather with sweet BBQ sauce, but this time I wanted to make Philly cheese butt sandwiches for myself.  Pork was heaped onto the hot iron and white American cheese slices was worked into the meat until melted. The sandwich was then topped with caramelized onion.

 


Edited by IdahoPZ - 5/31/16 at 10:43am
post #2 of 14

Looking good, brother! Philly pulled pork sandwiches sound dang good to me!

 

Sorry for the loss of your brother.

post #3 of 14

Great job!

 

Your PP looks fantastic!

 

Philly chesesteak subs with PP has to be over the top!

 

Points!

 

Al

post #4 of 14

Points for you my friend.now I know how I am having my dinner.That sure does look good.

Richie

 

:points:

post #5 of 14
Thread Starter 
Quote:
Originally Posted by matchew View Post
 

Looking good, brother! Philly pulled pork sandwiches sound dang good to me!

 

Sorry for the loss of your brother.


Thanks matchew - it is still one of my favorite ways to ear pulled pork

post #6 of 14
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Great job!

 

Your PP looks fantastic!

 

Philly chesesteak subs with PP has to be over the top!

 

Points!

 

Al

 

I appreciate the comments Al, The sandwiches had a perfectly clean bite with no strands of meat being pulled out (no pun intended)

 

... and thanks for the points!

post #7 of 14
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Points for you my friend.now I know how I am having my dinner.That sure does look good.

Richie

 

:points:


Thanks for the points, Richie!

 

I purchased the SRG mainly for doing birds and pulled pork because it does a great job for even apprentice BBQ'ers like me (I've not ruined a dinner yet).  Some time ago I found the white American cheese needed to make the sandwich smooth and creamy. The caramelized onions give it almost a BBQ sauce sweetness that I like to enhance with Montreal steak seasoning.

post #8 of 14

Beautiful view, looks like a place of peaceful solitude.

 

Pork looks good too. but that view......  that's sweet.

post #9 of 14

Looks like a great meal and a great day. I like the cheese steak idea!

 

post #10 of 14
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Beautiful view, looks like a place of peaceful solitude.

 

Pork looks good too. but that view......  that's sweet.

 

Thanks Foamhart!

 

We've lived here for about 28 years or so, and the view has not changed hardly at all.  I can't say that about the places we like to visit in our RV.  We went to Paso Robles last year ago, and it had changed from a one horse town to L.A. style traffic.

 

We feel very lucky to be in our place.

post #11 of 14
Thread Starter 
Quote:
Originally Posted by redheelerdog View Post
 

Looks like a great meal and a great day. I like the cheese steak idea!

 

 

Yes, it was a great day, not too hot nor too cold.  Today appears to be the same with an expected high of 84 degrees - no cookin' though - only chores!

 

A few years ago we tried replicating the cheese steak sandwich and managed to make it taste almost authentic.  One time we had a bunch of pork butt left over, and wanted something different, so we tried it and the cheese went well with the smoky pork.

 

Thanks for the point redheelerdog!

post #12 of 14
Nice PP, I agree with everyone on the cheesesteak idea!
post #13 of 14
Points for a great Memorial Day meal! I'm sorry about your brother.
post #14 of 14
Thread Starter 

Thanks gents,

 

... and thanks for the points bauchjw

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