Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: hikerman on June 08, 2014, 08:55:01 PM
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Cooked up a 7lb pork butt yesterday, with 1 3/4 lb. going towards PBE's, which left 4 lbs to slice up today. Vac. sealeed 2 lb. and put 2 lbs. in a sealed foil pan along with 1 1/2 C of homemade beef broth, a few flattened garlic cloves, and a handful of giardinara. Cut up 2 yellow squash and 4 zuchinni into 1/8's and marinated in 1 C Italian salad dressing. Put all on pellet grill set at 375F for bout an hour. Served on toasted buns with sauteed onions, and more giardinara and melted provolone cheese. And washed down with several Sierra Nevada Torpedos! Un magnifico!
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Oh that last pic looks so good!!!!
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Oh that last pic looks so good!!!!
X2 on that one for sure
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All the photos look great to me! Delicious looking grinders Gene!
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Nothing like a few Torpedoes to go with that torpedo. ;)
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Smoked pork butt on a croissant? OH, HELL YES! Looks divine!
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That looks great. I will have to try that out on the next pb.
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I'd sure hit that, wow ;D
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Oh man, that looks fantastic!
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What a sandwich Gene!!! More great cooking!!! Don
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Beautiful sandwich!
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Perfection!
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That looks outstanding. For some reason my taste has changed from pulled pork to sliced pork. Not sure why but pulled pork isn't doing it for me like sliced.
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Oh that last pic looks so good!!!!
I would have to agree
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Oh man, that looks fantastic!
X2!
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Oh man, that looks fantastic!
X2!
X3!!
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SWEET BABY JESUS HIKERMAN!!
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SWEET BABY JESUS HIKERMAN!!
Sounds like the name of a good BBQ sauce to use on ribs and chicken. ;)