I love BBQ Nachos made with leftover pulled pork. It's also great on a baked potato, or in a Quesadilla (sp?). What kind of creative uses have you found for pulled pork?
I thought this subject deserved a thread of its own.
As I have stated before, I pull it off with catfish skinners. It's the best way that I have found.
Which do you prefer?
I am currently leaning towards St. Louis cut spares. I've cooked a lot of baby backs, but since I have learned to trim to St. Louis cut, it seems I buy more spares. I find that I can buy full slabs of spares, and even if I trim them and throw the scraps away, they cost...
Is the cut more important than the process?
This BBQ thing started out by mostly taking the cheap cuts of meat and making them edible.
How long do you stand in the meat dept. trying to find the "perfect" cut?
Had to go to the store to get some butts to cook tonight, so I picked up a little ribeye for lunch.
Olive oil, sea salt, garlic pepper. The Memphis is heating up to 500*.
More to come.....
Just wondering how many like to change their recipe with every cook. I'm the type that once I find something that I like, I usually stick to it. I've been cooking butts pretty much the same way for at least 10 or 12 years. I like them that way, and so does just about everyone that has tried...
I used to foil the drip tray (drawer) in the bottom of my Memphis Pro, but I decided it was easier to clean it than to foil it.
No foil for me anywhere now. I'm saving it to wrap my head in to keep the aliens from taking over....