The Tail of Two Butts (now with left over view!)

[dirtsailor2003]

Great job DS!!!  Left overs and all!

Bill

Thanks Bill! Even had enough left over to vac-pac and freeze some for a few more meals!

 

[woodcutter]

Beautiful food! The color on those butts is really nice!

 

[oldschoolbbq]

That looks good , especially the Green Chile and PP. I could do that all day.

Keep doing how you do and ...

 

[dirtsailor2003]

Thanks Woodcutter and Oldschool! I have to say the Hatch Chile Sandwee was the best, and will become a regular when I serve pulled pork to guests.

One thing I didn't mention in the write up was that the pellets I used were 80% cherry with 20% apple mixed in. Maybe that helped with the color. I seem to get a pretty consistent color out of my poor old GOSM, so I keep chugging along with it for the butts. I'm going to give it a go in the Mini-WSM though soon!

 

[sgtmonte]

My god, those sandwiches look AWESOME!!!

 

[dirtsailor2003]

My god, those sandwiches look AWESOME!!!

Thanks! They were 

 

[Bearcarver]

Nice Job, Sailor, including the outstanding leftover display!!!

Bear

 

[seenred]

PP enchiladas?  Hmm...I gotta do this!  That looks amazing!  Well done, DS! 

 

[spoolinaz]

I love leftovers! We regularly turn our smoked meat leftovers into 'Mexican Lasagne'. Basically an un-rolled, layered enchillada. We've done PP, CSR, Brisket, Pork loin, chicken, turkey etc. We use whole grain flatbread to keep the fat down and use brown rice as a filler. Throw together all the veggies and saute' to soften. Add in the rotel and top with sauce. Look forward to that all week! Yours looks even better with the cheese!

 

[dirtsailor2003]

Nice Job, Sailor, including the outstanding leftover display!!!

Bear

Thanks Bear! We love cooking big so we have leftovers! Makes buying good cuts of meat economical!

PP enchiladas?  Hmm...I gotta do this!  That looks amazing!  Well done, DS! 

Thanks Red, give them a try they are fantastic!

 

[dirtsailor2003]

I love leftovers! We regularly turn our smoked meat leftovers into 'Mexican Lasagne'. Basically an un-rolled, layered enchillada. We've done PP, CSR, Brisket, Pork loin, chicken, turkey etc. We use whole grain flatbread to keep the fat down and use brown rice as a filler. Throw together all the veggies and saute' to soften. Add in the rotel and top with sauce. Look forward to that all week! Yours looks even better with the cheese!

Sounds great another one to try for sure, thanks!