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BBQ Biscuit Bombs and Sweet-n-Spicy Pork

Discussion in 'Pork' started by chilerelleno, Oct 12, 2019 at 8:49 PM.

  1. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    I started things off by smoking some chunks of Butt I'd originally set aside for future Carnitas.
    Big chunks of Butt rubbed with my basic pork rub and smoked it Hot-n-Fast (275°-300°) over Hickory for 2 hours.
    Then wrapped in paper with butter and honey and finished for 2 more hours.\

    The PP is for today's BBQ Biscuit Bombs and tomorrow's dinner too.

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    #1 BBQ Biscuit Bombs
    2 packs of Biscuits, 8ct (Regular, not the flaky layered kind.)
    Approx 2C of sauced PP
    16 1/2" cubes of cheese, I used smoked Gouda and Colby Jack
    1/2 stick of melted butter seasoned with Cajun spice, garlic powder, paprika and dried chives

    Biscuits stuffed with sauced Pulled Pork and Cheese, brushed with Spiced Butter.

    Preheat oven to 375°, and warm a 12" cast iron skillet a little.
    Flatten out a ready made biscuit, place a cube of cheese and spoonful of sauced PP, seal it up good and place in a warm, buttered skillet.
    Brush tops of biscuits with spiced butter and bake for 25-30 minutes.

    ***Next Time***
    Need about golf ball sized spoonfuls of PP.

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    #2 Sweet-n-Spicy Pork
    I need a name for these, any ideas?
    These were so good, definitely being made again.

    Long, thick, diagonally cut slices of Kielbasa sausage topped with Jalapeno and Pineapple, then wrapped in thick cut Bacon and everything thoroughly toothpicked in place.
    I made six with jalapeno. six with out and several just sausage/bacon.
    Smoked them over Cherry at 275°-300° till the bacon was well rendered.
    Then glazed and finished to set the glaze.

    The Glaze
    Sometimes ideas pan out like 49'ers wet dream.... Eureka!
    About equal parts SBR and Bulldog Katsu sauce combined with 1/2 can of crushed Pineapple.
    Bring to a slow boil, simmer to thicken.
    A danged near divine sweet sauce.

    ***Next Time***
    More Jalapeno and Pineapple

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    #3 Apple and Pear Cobbler, with Ice Cream
    A classic Dutch Oven cobbler made with Apples and Pears.

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    The Obligatory Plated Pic

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    Last edited: Oct 15, 2019 at 9:35 AM
  2. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    Extraordinary like all your meals!! Really too the glaze on those sweet and spicy pork look like they are straight out of a food magazine. Can damn near taste them through the screen!
     
  3. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, very kind, I aims to please.

    Tomorrow's dinner aught to be a good one too... I hope.
     
    jcam222 likes this.
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Wow, just wow! I literally just took my last bite of a smash burger, and now I'm hungry again!
     
  5. Fueling Around

    Fueling Around Smoking Fanatic

    Big yum and like.

    Did you spice the pork?

    I haven't made DO cobbler in many years since I stopped camping with the Scouts. Brings back fond memories
     
  6. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thanks Ray,
    if I can make a full tummy grumble... That's saying something.
     
  7. Fueling Around

    Fueling Around Smoking Fanatic

    Sweet Baby Rays and Tonkatsu is a combination I wouldn't consider.
     
  8. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thanks man.
    Yes, with my basic pork rub, see my Recipe Index.
    Love to use my cast iron implements as often as possible.
    I like to play with flavors.
    I thought the fruitiness of the Bulldog would play well with the SBR, and I had the pineapple leftover from prepping the Sweet-n-Spicy.
    Started with the Bulldog, played with the ratio adding SBR bit by bit.
    Liked it, went with it and was well rewarded.
     
  9. yankee2bbq

    yankee2bbq Master of the Pit

    I’m with Ray....wow! You sure do put out some great food!
     
  10. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thank you Justin,
    I sure do appreciate y'alls very encouraging compliments/Likes.
    Love the way the inspiration flows around here.
     
  11. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    That is some seriously good looking grub Bro Points
    Richie
     
  12. sawhorseray

    sawhorseray Meat Mopper SMF Premier Member

    Just incredible! The culinary talents you continually display never cease to amaze. RAY
     
  13. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Really appreciate it Richie.
    It was pretty good feed, leftovers for lunch.
     
  14. Steve H

    Steve H Master of the Pit SMF Premier Member

    Oh my! Getting drool off my keyboard now....
     
  15. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thanks Ray,
    glad ya like my cooking.
     
  16. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Damn it all John, you've gone and done it again. I think I'm a little dehydrated with all the drool I've lost this morning. Keep raising that bar.

    Point for sure
    Chris

    "#2 Sweet-n-Spicy Pork
    I need a name for these, any ideas?"

    How about Bama-Bombs, or Basa-Bombs.
     
    Last edited: Oct 13, 2019 at 6:55 AM
    chilerelleno likes this.
  17. tx smoker

    tx smoker Smoking Fanatic

    That is just Insane John!! There isn't a thing about any of that I wouldn't give a pint of blood and my first born daughter for!! I'm still stuffed from dinner last night but if some of that showed up, I'd just have to gorge myself again.

    Great job my friend and a huge LIKE!!

    Bookmarking this one,
    Robert
     
  18. dave17a

    dave17a Smoking Fanatic SMF Premier Member

    That looks fantastic! Need to do that for xmas since we don't have a sit down dinner.
     
  19. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thanks Steve.
    I know right, I've learned not to cruise through here while hungry in the slightest.
     
  20. Hawging It

    Hawging It Master of the Pit

    You requested a name for the #2 Sweet-n-Spicy Pork recipe. Here goes! Chile's Bama Sweet Fire Hors d'oeuvres !!!!
     
    chilerelleno likes this.