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Pulled Pork Sammy Topping Question

post #1 of 17
Thread Starter 
So I live in northeast PA but grew up in central PA. This area has a rich Italian and Polish history and influence. Of course they both have their areas.

When I moved here I heard of a place that serves amazing pork bbq as well as other things, and I will say that when you're hungry and haven't made any it's really good.

My question comes because of what they put on top of the pork when it's portioned out into a sandwich. They top it with RELISH.

I'd never heard of such a thing and it's ok I guess. I don't think that it really adds to the experience, if anything I think that it takes away.

Has anyone else ever heard of this? Do you do it? If so why? Is it a Polish thing that I just wouldn't understand?

Chad
post #2 of 17

My Polish mothers family is from Eynon, east of Scranton. Grandpa and Uncles are long time Coal Crackers. That combo is probably fairly new. Over a great deal of the last 50 years," BBQ " in that area was a Ground Beef Sloppy Joe! Pickles on Pulled Pork is not unusual so I guess Sweet Pickle Relish is not that much of a stretch. There is quite a few food oddities compared to Central PA. Pizza with a Brick/American Cheese Blend rather than Mozzarella. Chicken Pot Pie is chix stew in a Pie Crust, Tomato Sauce for Pasta is heavily spiced with Clove and Cinnamon. Porchetta is made with Garlic and Dill instead of Fennel and Rosemary. All good just different than that found in the Pa Dutch County and surrounding parts of Central PA...JJ

post #3 of 17

I've been a bit South of you for about a decade and never heard of relish on PP.  I asked a buddy of mine that has been in the area for a lot longer and he has also never heard of that combo.

post #4 of 17
Thread Starter 
Where are you at Frank?
post #5 of 17

Lehigh Valley just outside of Easton.

post #6 of 17
Thread Starter 
Ok, I'm up in the Wilkes Barre area.
post #7 of 17
Quote:
Originally Posted by TheBig1 View Post

Ok, I'm up in the Wilkes Barre area.

 

Great area! Pretty much from Hazelton North and East is like a whole separate part of PA, with different foods and even the accent is different. Like you have noticed there is a Much greater Poilsh and Italian influence. These groups of Immigrants came to the area in the 1800's and early 1900's to work the Coal Mines. Farther South and heading West from the NJ border to Mid state was populated in the 16 and 1700's by a mix but primarily German immigrants. I spent the last 25 years in the Lancaster County and Harrisburg area. I was raised a NJ City Boy but loved living with the Farmer's...JJ

post #8 of 17

It sounds kinda interesting to me!

 

I may give it a try.

 

Same old sauce & slaw gets old after a while.

 

Al

post #9 of 17
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Great area! Pretty much from Hazelton North and East is like a whole separate part of PA, with different foods and even the accent is different. Like you have noticed there is a Much greater Poilsh and Italian influence. These groups of Immigrants came to the area in the 1800's and early 1900's to work the Coal Mines. Farther South and heading West from the NJ border to Mid state was populated in the 16 and 1700's by a mix but primarily German immigrants. I spent the last 25 years in the Lancaster County and Harrisburg area. I was raised a NJ City Boy but loved living with the Farmer's...JJ

Chef, I grew up in Mifflinburg in central PA, Amish country. I love the amazing Dutch cuisine. Grew up eating things like Hot Lettuce and pretty much just hearty meat and potatoes type of meals.
post #10 of 17

Spicy Slawsa (google it if you don't know) is made for pulled pork sammies. Truly a marriage made in heaven. A bar owner friend came up with a concotion he calls Liger Sauce his own twist on Tiger sauce. Also excellent on pulled pork sammies.

post #11 of 17
Thread Starter 
Monte, I most certainly will.
post #12 of 17
Quote:
Originally Posted by 3montes View Post
 

Spicy Slawsa (google it if you don't know) is made for pulled pork sammies. Truly a marriage made in heaven. A bar owner friend came up with a concotion he calls Liger Sauce his own twist on Tiger sauce. Also excellent on pulled pork sammies.

 

I saw them making a pitch to raise money for production of Slawsa on "Shark Tank" a while ago - more info:  http://www.slawsa.com/

 

I saw it in the local grocery store (Giant) a few weeks ago but didn't get any - I'll have to pick some up and give it a try!

post #13 of 17
Quote:
Originally Posted by TheBig1 View Post

So I live in northeast PA but grew up in central PA. This area has a rich Italian and Polish history and influence. Of course they both have their areas.

When I moved here I heard of a place that serves amazing pork bbq as well as other things, and I will say that when you're hungry and haven't made any it's really good.

My question comes because of what they put on top of the pork when it's portioned out into a sandwich. They top it with RELISH.

I'd never heard of such a thing and it's ok I guess. I don't think that it really adds to the experience, if anything I think that it takes away.

Has anyone else ever heard of this? Do you do it? If so why? Is it a Polish thing that I just wouldn't understand?

Chad

Hey Chad just seeing this post now. What is this BBQ place that you speak of? Is it Stookey's? I'm always looking for new places to try in our area.
Quote:
Originally Posted by Chef JimmyJ View Post

Great area! Pretty much from Hazelton North and East is like a whole separate part of PA, with different foods and even the accent is different. Like you have noticed there is a Much greater Poilsh and Italian influence. These groups of Immigrants came to the area in the 1800's and early 1900's to work the Coal Mines. Farther South and heading West from the NJ border to Mid state was populated in the 16 and 1700's by a mix but primarily German immigrants. I spent the last 25 years in the Lancaster County and Harrisburg area. I was raised a NJ City Boy but loved living with the Farmer's...JJ

JJ I grew up in Hazleton with grandparents of both Polish and Italian descent....and boy oh boy are you correct about being in a different world!! I am in the process of getting all my grandparents recipes that were handed down from their parents because sadly the homemade from scratch quality is becoming less common as our lives get busier and more complicated.

I have my grandmothers treasured Easter Pie recipe that I want to try but first smoking the meats seperately before baking.
post #14 of 17
Thread Starter 
Quote:
Originally Posted by Xray View Post


Hey Chad just seeing this post now. What is this BBQ place that you speak of? Is it Stookey's? I'm always looking for new places to try in our area.
JJ I grew up in Hazleton with grandparents of both Polish and Italian descent....and boy oh boy are you correct about being in a different world!! I am in the process of getting all my grandparents recipes that were handed down from their parents because sadly the homemade from scratch quality is becoming less common as our lives get busier and more complicated.

I have my grandmothers treasured Easter Pie recipe that I want to try but first smoking the meats seperately before baking.

 

X, yes it's Stookey's.  I completely forgot that you were in the area, I should've invited you over on Saturday.  I made a 7lb butt, a double batch of Gary's beans, poppers, and pasta salad and it ended up just being me and my wife who ate.

post #15 of 17
Haha, I've been a busy guy. It sounds like you have a lot of good leftovers. The pulled pork freezes well. I made two butts a few weeks ago and portioned into double servings (just my wife and I) for the deep freeze.

I haven't had Stookey's in at least 10+ years, it was good when you're hungry but other than that I wouldn't call it real BBQ.

Have you tried Dickies BBQ pit up by the casino? I know it's a chain but it's not too bad when you need a fix. Their brisket is pretty decent.
post #16 of 17
Thread Starter 
Quote:
Originally Posted by Xray View Post

Haha, I've been a busy guy. It sounds like you have a lot of good leftovers. The pulled pork freezes well. I made two butts a few weeks ago and portioned into double servings (just my wife and I) for the deep freeze.

I haven't had Stookey's in at least 10+ years, it was good when you're hungry but other than that I wouldn't call it real BBQ.

Have you tried Dickies BBQ pit up by the casino? I know it's a chain but it's not too bad when you need a fix. Their brisket is pretty decent.

 

Ya, Dickies is alright.  I particularly like their free ice cream. LOL  You're right about Stookey's and Dickies, their good in a pinch.  Wednesday's lunch special is the best though.  I go up there for lunch whenever we have trainings at the Woods.

post #17 of 17

Haven't tried the relish topping yet, but did pick up some spicy Slawsa and wasn't real impressed...  I'll stick with some vinegar based spicy after sauce on the pork and cole slaw on top for now...

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