Just some PP subs!


 
Wolgast

Wolgast

TVWBB Olympian
Did some Pulled pork yesterday with chris lilly´s rub.

Served with Emilies italian rolls.

11 hours @ 230-250 pulled at an inner temp of 190f

Apple wood for smoke.

Not mutch more to say.

Enjoy

The meat 5,5lb bone out.


Half way in


Done ready for pulling


A big mix off pulled/choped


Emilies homade italian rolls


With some onion,pickled cucumber,cheese,sallad and some bbq sauce.


Rdy to eat


Thanks for stopping by
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Beautiful bark, and some really good looking barbecue!

We call those pickled cucumbers "pickles" here in the states, and that sub looks real good.

People here are so used to eating bbq really simple, just a bun and sauce....the same folks that go to a sandwich shop and load it up with every topping they have. I do like a bit of slaw on mine, but have never tried everything else, though.
 
C'mon Dan! That last photo does NOT look like ANYTHING I would NEVER eet
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AWESOME!
The entire butt looks terrific!
It's been quite awhile since i've cooked a butt...perhaps you've read the article in last Sunday's Milwaukee Journal/Sentinel...
Gotta get my butt goin' an' smoke a butt!

Excellent Daniel, thanks for the idea/motivation push!
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A sight for sore eyes!
Daniel's butt, and Emilie's buns!
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Great smoke ring on your butt, and sandwich building on Emilie's buns!
 
Daniel,
Great cook!

Would you like to try a pulled pork sandwich exactly the way we eat them in West Tennessee (THE HOME of pulled pork barbecue)?

Make this sauce:
'Steve Petrone's Lexington Vinegar Sauce'
1 cup cider vinegar
1/4 cup water
1/4 cup ketchup
2 teaspoons worchestershire sauce
1 teaspoon dark brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon fresh ground black pepper
1 teaspoon salt

Yield: 1 1/2 cups

Get a plain, white bun, like this

Pour some sauce on the bottom of the bun, pile on the meat, then more sauce on top of the meat.
Salt and Pepper to taste, NOTHING ELSE.

That's the way we do it!
 
Wow!Looks great.The bread also reminds me i have to learn how to bake,i'm tired of storebought stuff,i grew up with grandma's baking,my mother learned from her,but now both gone and i sure do miss the fresh breads and pastries.I'm thinking of smoked chicken for today's dinner,but won't be heating the oven in the kitchen as it will be in the high 90's here,no baking for me till maybe late september.Richard
 
I've never tried Q like that, usually just meat, bread, sauce and sometimes slaw.
I may have to give it a try.
The thing I can't figure out is whether you are better at Qing or making it look good on a plate. I think you do great with both and your pics are awesome.
 
Thanks for the comments.
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About the "wierd stuff" on that sandwich i still think it has its place on there with the meat,but i will try the minimalistic approach in the future
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Charles: I will make that sauce and try it out,thx for sharing.
Should i bring that sauce up to a simmer in a pan or just mix and not heat up?
The sauce that i used for this was"bullseye original"(store bought)i bet its better homemade.


Jim: cant belive they dident write down tvwbb as a source of good food/inspiration in that article under "grilling tips" but over all a decent read.(and mr picky eater you would eat those subs faster then i could build them
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Greg: I wouldent say my Q is award winning by any means but i like it,and i have nothing to compare to.(95% of the swedes dont even know what bbq is) And i have never had any good Q in any steakhouse in sweden,I thought i did untill i got my wsm 3 month ago.
I always try to make it look good in the pictures ofc sometimes that works out sometimes it dont.

I would love to come over to the states and try out som REAL bbq

Albert:And if so,while im there we will come over to your place for some good food/drink/company.
Disney World they would love that heck even i would love that(been to euro disney in paris once)

And if we come over i will let you know ahead of time couse i have alot off ppl on this board that i would love to visit/cook with.

Over and out!
 
Good lookin butt! Not sure I would've ever thought of those condiments on a PP sandwich, but I wouldn't turn it down neither!
 
Once again, an amazing cook, Daniel. Sean's right though, those EU boys are gonna redistribute your wealth if you keep that up
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