Thanksgiving BBQ Biscuit Bombs and Sweet-n-Spicy Pork

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

 

[chilerelleno]

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.

Thank you very kindly Chris.
(passes Chris a bottle of Gatorade)
Basa-Bombs, hmmmm... There's a contender, thanks again.

 

[tx smoker]

Gotta ask....Basa or Bama?

Ever perplexed,
Robert

 

[gmc2003]

Gotta ask....Basa or Bama?

Ever perplexed,
Robert

Basa short for kielbasa
Bama short for Alabama

If that's what your asking.

Chris

How about Tide Turds

 

[tx smoker]

Got it. Had not thought about the kielbasa, just the Alabama aspect. How about "Basa Bama Tide Turds"? That should cover all of it.

Robert

 

[chilerelleno]

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

[Elvis voice] Thank ya, thank ya very much.
Robert, I'd trade ya straight across on our meals, but I'd be robbing ya.
Man, those Short Ribs puts this to shame.

 

[chilerelleno]

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

Appreciate it all Dave, thanks.
We've done several large holiday meals with naught but a smorgasbord of such foods, heavy hors d'oeuvres and much more.

 

[chilerelleno]

How about Tide Turds

Chris

How about "Basa Bama Tide Turds"? That should cover all of it.

Robert

Y'all guys seem to want some Turds?
Well I'm here to tell ya to hold on for a few hours and I'm gonna deliver some big'ol entree sized turds.

 

[tx smoker]

Well I'm here to tell ya to hold on for a few hours and I'm gonna deliver some big'ol entree sized turds.

Behemoth Basa Bama Tide Turds?

Uh oh...
Robert

 

[chilerelleno]

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

Well now, there's a mouthful for my mouthfuls.
LOL, thanks Hawg.

 

[gmc2003]

Behemoth Basa Bama Tide Turds?

Uh oh...
Robert

If that name gets any longer the BBBTTs will be smoked and consumed before you can tell anyone the BBBTTs are ready.

No turds for me today, the Georgia Dogs dropped a big enough one yesterday.

Chris

 

[chopsaw]

Didn't get a chance to comment yesterday . Always looks great . Really like the wrapped sausage things . I'll be doing those .

 

[chilerelleno]

No turds for me today, the Georgia Dogs dropped a big enough one yesterday.

Chris

LMAO, dang'it man.

Didn't get a chance to comment yesterday . Always looks great . Really like the wrapped sausage things . I'll be doing those .

Thank you Chopsaw.
I think you'll like'em.

 

[smokinbarrles]

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 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.

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

Looks awesome, i wanna try those biscuits!
Like!

 

[Bearcarver]

WOW!!!
Just "Wow" to everything on this Thread!!!
Awesome, John!!
Like.

Bear

 

[browneyesvictim]

Hell yeah John! Look at you go again! Serving it up with class and flair as usual!
Sorry I'm late. Hope there's leftovers! Like!

 

[chilerelleno]

Looks awesome, i wanna try those biscuits!
Like!

Thanks.
My family said that these are going to be repeats, I'm sure yours will like them too.

 

[LazyK68]

Very impressive Chile. Huge props for your culinary adventure. Have you thought about sauteing the sausage slices with rub and butter before you wrap and smoke? Something to add dimension or complement the sweet.

Regardless, well done. I'm always amazed at what a smoker can do in the right hands.

I believe that this new creation needs a more elegant name than a Turd variant. LA sliders? [Lower AL] LA luau points? I'm a newbie, I'll be quiet now.

 

[chilerelleno]

WOW!!!
Just "Wow" to everything on this Thread!!!
Awesome, John!!
Like.

Bear

Appreciate it John, thanks.
I've heard bears love biscuits, you should make some.

Hell yeah John! Look at you go again! Serving it up with class and flair as usual!
Sorry I'm late. Hope there's leftovers! Like!

Thanks Erik, appreciate ya stopping in, better late than never.
Unfortunately I ate the last two at dinner last night, but I will be making more.

 

[Bearcarver]

Appreciate it John, thanks.
I've heard bears love biscuits, you should make some.

Shhhhhh---The Ranger!!!

Bear

 

[chilerelleno]

Very impressive Chile. Huge props for your culinary adventure. Have you thought about sauteing the sausage slices with rub and butter before you wrap and smoke? Something to add dimension or complement the sweet.

Regardless, well done. I'm always amazed at what a smoker can do in the right hands.

I believe that this new creation needs a more elegant name than a Turd variant. LA sliders? [Lower AL] LA luau points? I'm a newbie, I'll be quiet now.

Much appreciated LazyK68.

Nope, I didn't think these would need any added depth of flavor.
Sausage, bacon, pineapple, jalapeno and that glaze... That glaze!
They were already pretty busy.

You and me both, a decent pitmaster can turn out some good stuff.
But what really amazes me is these guys practicing the art of Charcuterie, they turn out dazzling delicacies via curing/drying.

Screw that, don't be quiet, stand up and make yourself known, post some cooks.
When I first joined here I spent a few days spamming the boards with prior cooks... Just to say "Hi'ya!", ya know?