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Smoked shoulder - Page 2

post #21 of 37
Wow! Looks fab. What the jallies stuffed with????????
post #22 of 37
yup real good looking sammie making.
post #23 of 37
WOW! Nice smoke!

Take care, have fun, and do good!


post #24 of 37
Great job navacco! I couldn't keep myself home long enogh to think about smoking this weekend. Your PP has inspired me to plan next weekend around the smoker!
post #25 of 37
Thread Starter 
I used some sharp chedder cheese, roasted garlic, fried bacon and jus a bit of milk. The misses and me really like 'em like that. Sorry, no cream cheese. lol
Once again my thanks go out to yall, i would have never been able to do this without yalls advice.
post #26 of 37
I do not either... don't like standard slaw at all. Will make an exception for a good olive oil/wine vinegar slaw tho :{)
post #27 of 37
Yep, sammies are good... geeez WD, you still getting over that cold? You've never heard of a Carolina sammie? Actually, they are really good, even way over here in Oklahoma (or wherever for that matter). I'm not a great big slaw fan, but I do like KFCs slaw, and my whole family likes it on pulled pork sammies.

Ok, let's see, that was sammie x 3 and another vote for slaw on pulled pork sammies. Oops, sammie x 4. PDT_Armataz_01_28.gif
post #28 of 37


It isn't that I am against veggies, it is just that I prefer them processed. Usually in the form of Beef, Pork, Chicken or some form of wild animal.
post #29 of 37
Great looking pulled pork! PDT_Armataz_01_37.gif

I'm with WD on the "slaw in bun" debate. I'm a fan of a nice crusty sandwich roll, but no slaw on it.

I try to imagine the reaction I'd get if I asked my friends if they would like a "sammie" PDT_Armataz_01_05.gif . It would be bad.... icon_smile.gif .
post #30 of 37
Hehehe...good one
post #31 of 37
yeah.........still fighting the cold........i LOVE slaw.........specially KFC......just not on a meat messy....and yes i know about the north carolina approach to slaw on their pork sandwiches........just give it to me on the side...........
post #32 of 37
Cheap buns. big pile of PP and a nice dollop of slaw on top. Tall glass of sweet tea. Sammy heaven. My 2 cents. the way I was taught.
post #33 of 37
Ya' know... I've had 'em with slaw and without... but what I really liked was a pile of those canned French's Onions on it! Ya' know, the kind that ya' put in a green bean cassarole at Christmas or Thanksgiving...

Dang it, son, that just caused me to do some shopping and some planning. Guess there won't be much yard work getting done this next weekend...

Those were some nice Q-View's, by the way. Were they with my camera? Downlevel as it is, it still does some nice shots.

(Offside to the readers: Navacco is my stepson, and I loaned him my camera a couple of weeks ago as he's getting ready to move and had already packed his away. But if I'm going to smoke this next weekend, I might need it back PDT_Armataz_01_18.gif )

What wood did you use for the TBS? I've got some Hickory, Cherry, Apple, and Mesquite. I'm thinking Hickory 75% and Apple 25%...

post #34 of 37
Thread Starter 
Jus plain hickory. i have no apple...yet. I'll bring you and the misses a sample today. fair trade for use of the camera? lol

P.S. Don't forget jeff's finishing sauce. it's the bestbiggrin.gif
post #35 of 37
Thread Starter 
ok WD, I'm with you on this one. I tried some leftovers with slaw.....I can't say that I cared too much for this. i'll eat it on the side from here on out.
post #36 of 37
Another negative, on having slaw on a pulled pork sandwich. I've had it with sliced pickles and thought that was as far as I'd go with placing any type of vegetable on my sammie!
post #37 of 37
Awesome smoke. Hold on, gotta wipe the drool off of my chin.
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