Italian pulled pork.

[timothy]

8# butt on the auto kamado rubbed with a package of Italian dressing mix and Mrs dash garlic and herb.
4 hrs at 275-300.
Then on a 325 oven with a jar of sliced pepperoncini ( juice and all )
And a package of gravy mix ,added
fresh minced garlic.
Foiled for 3 hrs till tender.

 

[Bob Erdman]

Oh boy, that looks mighty fine. This is on my list to try.

 

[Tim Campbell]

Wow does that look good.

 

[RichardWhitmill]

This looks great! Love the addition of the pepperoncini.

 

[Rich Dahl]

Very innovative really like it, let us know how it came out.

 

[R Saum]

Creative, it sure looks good, it definitely has my gears turning. We're you happy with it.

 

[Joan]

8# butt on the auto kamado rubbed with a package of Italian dressing mix and Mrs dash garlic and herb.
4 hrs at 275-300.
Then on a 325 oven with a jar of sliced pepperoncini ( juice and all )
And a package of gravy mix ,added
fresh minced garlic.
Foiled for 3 hrs till tender.

Thanks, I guess that counts as posting the recipe. It does sound good.

 

[timothy]

It was a 10 for sure. Usually use chuck roast but I 've done it with pork butt.
Perfect for a crock pot.

 

[timothy]

Thanks, I guess that counts as posting the recipe. It does sound good.

How's this?

poor boy italian biff

This is my take on a Chicago classic. *Poor boy Italian Biff Beef it does the body good • (2) 4-5 lb. Chuck or Bottom round chuck roast (Bone in or out don’t matter) • 1 envelope of good season Italian dressing • 1 envelope lipton onion soup mix • 1 envelope of lawrys beef aujus mix • 1 quart...

tvwbb.com

 

[Andy Kaminski]

Looking good Timothy.
I have a crock pot recipe very similar to that.
We call it Mississippi pot roast.
Total comfort food.
Yum.

 

[timothy]

I have a crock pot recipe very similar to that.
We call it Mississippi pot roast.

Yea that's a good one. Saw one yesterday called Mississippi chicken that subs chicken for pot roast, looked good.
I think I'll try that with leg quarters after a few hour smoke.

 

[timothy]

I've been using this for the gravy mix lately.

Robot or human?

 

[Tony Coloma]

One question, foiled before pulled, or puled then stewed.

 

[timothy]

One question, foiled before pulled, or puled then stewed.

Foiled whole ( till tender ) then pulled and back into oven ( unfoiled ) to thicken gravy.

 

[Tony Coloma]

I have a whole new way. Thank you!
Pepperoncini, who would have thought. Course fennel...