Have to give a big should out to
chilerelleno
for this one. He posted it several months ago and it has stuck in the back of my head ever since. Well yesterday I had just enough pulled pork left to do something with and this came to mind. I cant find his original recipe but I am sure he can chime in with the link. This was pretty close to it.
The ingredients: some freshly sauced PP with SBR, a can of biscuits, and some home smoked cheddar I cubed up.
Flatten the biscuits, add in some PP and a cheese cube, and close up tightly.
Placed in a slightly warm 10" CI pan that was buttered up. Melted some more butter and added in smoked paprika, garlic powder, salt free Cajun spice, and parsley. Brushed the top of the biscuits with them.
375 for 25 minutes. I took the pan out at 20 minutes and gave it another quick brush. Here is what you end up with:
I should have cut one open and gotten a picture of that but these things were so damn good I munched down. The cheese was gooey and the extra spices in the butter mixture brushed on the top really set it off. The cast iron really helped everything cook evenly and added that extra punch to it. Next time I might even cook them on the grill. Thanks for looking. I would highly recommend giving these a try. And again big shout out to
chilerelleno
. Thanks for the recipe buddy!
chilerelleno
for this one. He posted it several months ago and it has stuck in the back of my head ever since. Well yesterday I had just enough pulled pork left to do something with and this came to mind. I cant find his original recipe but I am sure he can chime in with the link. This was pretty close to it. The ingredients: some freshly sauced PP with SBR, a can of biscuits, and some home smoked cheddar I cubed up.
Flatten the biscuits, add in some PP and a cheese cube, and close up tightly.
Placed in a slightly warm 10" CI pan that was buttered up. Melted some more butter and added in smoked paprika, garlic powder, salt free Cajun spice, and parsley. Brushed the top of the biscuits with them.
375 for 25 minutes. I took the pan out at 20 minutes and gave it another quick brush. Here is what you end up with:
I should have cut one open and gotten a picture of that but these things were so damn good I munched down. The cheese was gooey and the extra spices in the butter mixture brushed on the top really set it off. The cast iron really helped everything cook evenly and added that extra punch to it. Next time I might even cook them on the grill. Thanks for looking. I would highly recommend giving these a try. And again big shout out to
chilerelleno
. Thanks for the recipe buddy!
