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.
#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 lightly seasoned with Cajun spice.
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.
#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 without 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 a 49'ers goldrush 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
#3 Apple and Pear Cobbler, with Ice Cream
A classic Dutch Oven cobbler made with Apples and Pears.
The Obligatory Plated Pic
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.
#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 lightly seasoned with Cajun spice.
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.
#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 without 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 a 49'ers goldrush 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
#3 Apple and Pear Cobbler, with Ice Cream
A classic Dutch Oven cobbler made with Apples and Pears.
The Obligatory Plated Pic
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