FamilyManBBQ
is Blowin Smoke!
Was sitting around the house the other day with my youngest son Max (he'll be four in a couple weeks). We were getting ready for the Seahawks game, and looking for a game time snack...and just maybe something to enter in the "Big Pig" throwdown currently underway.
Remembered we had some pulled pork from a cook a couple days before. We'd dusted off the drum (more like brushed all the spider webs off the poor guy). Kept this cook pretty old-school...hot n fast, mustard slather and our go-to rub: Paul Kirk's Millenium rub...
Getting close to wrapping here (at about 160 internal). Rested them for a couple hours in cambro after. Had some quality pulled pork sammies for dinner...
With plenty of leftovers from this cook...and some Hempler's applewood smoked bacon, Jimmy Dean sausage and some Boar's Head "Hot Cappy" (a spicy, hammy, bit of pork from the deli case) Max and I began to think we had a good thing going.
I've got some experience as a part owner/operator of a couple quick service restaurants. Couple of these were mainstream cheesesteak outfits. Had some guys at one of these create their own sandwich that they called the "fat bastard." It had not just steak, but also turkey, ham and chicken that we offered on the menu. Four meats...one big azz sandwich.
With our four different "pork" meats Max and I set out to make an all pig version...sort of a Big Pig Ba$tard.
Started out by getting the Jimmy Dean (one part Maple and one part Regular) going on the mini wsm. Had time for a game, or seven, of catch before it was done...
Then we got some bacon going...
We'd moved an extra tv we had in box out to the patio. Didn't want to miss any of the pre game. The Weber gasser makes a nice entertainment center...
Once the bacon and the fatty had finished cooking we set out assembling our porky goodness. Had to make sure things were good and warm...
Toasted the buns. Spread on some Baconnaise...what else would we have used??? A layer of hot cappy on the bottom.
Then some slices of the JD fatty, topped with pulled pork. And, a little bit of Tennessee Red.
Some bacon..
Topped this off with some sweet vinegar slaw (haven't really been a fan of slaws in the past. You gotta find Moe Cason's sweet vinegar slaw recipe on the google...good stuff). Liked the texture it added to the sandwich.
Tore into this sammie like Russell Wilson tore into the Arizona defense!! Good eatin' for sure. Have to admit...couldn't quite finish it all.
Was a dang fine sammie, a dang fine football game and some quality time with my little guy. And did I mention the Arrogant Bastard ale....some dang fine beer!!
Sammie a winner!! Seahawks a winner!! Father/son are winners!! Big Pig throwdown winner?? Hope so.
Thanks for checking out our cook. As Russell Wilson would say "go hawks"...or more appropriately Go HawGs!!
Remembered we had some pulled pork from a cook a couple days before. We'd dusted off the drum (more like brushed all the spider webs off the poor guy). Kept this cook pretty old-school...hot n fast, mustard slather and our go-to rub: Paul Kirk's Millenium rub...
Getting close to wrapping here (at about 160 internal). Rested them for a couple hours in cambro after. Had some quality pulled pork sammies for dinner...
With plenty of leftovers from this cook...and some Hempler's applewood smoked bacon, Jimmy Dean sausage and some Boar's Head "Hot Cappy" (a spicy, hammy, bit of pork from the deli case) Max and I began to think we had a good thing going.
I've got some experience as a part owner/operator of a couple quick service restaurants. Couple of these were mainstream cheesesteak outfits. Had some guys at one of these create their own sandwich that they called the "fat bastard." It had not just steak, but also turkey, ham and chicken that we offered on the menu. Four meats...one big azz sandwich.
With our four different "pork" meats Max and I set out to make an all pig version...sort of a Big Pig Ba$tard.
Started out by getting the Jimmy Dean (one part Maple and one part Regular) going on the mini wsm. Had time for a game, or seven, of catch before it was done...
Then we got some bacon going...
We'd moved an extra tv we had in box out to the patio. Didn't want to miss any of the pre game. The Weber gasser makes a nice entertainment center...
Once the bacon and the fatty had finished cooking we set out assembling our porky goodness. Had to make sure things were good and warm...
Toasted the buns. Spread on some Baconnaise...what else would we have used??? A layer of hot cappy on the bottom.
Then some slices of the JD fatty, topped with pulled pork. And, a little bit of Tennessee Red.
Some bacon..
Topped this off with some sweet vinegar slaw (haven't really been a fan of slaws in the past. You gotta find Moe Cason's sweet vinegar slaw recipe on the google...good stuff). Liked the texture it added to the sandwich.
Tore into this sammie like Russell Wilson tore into the Arizona defense!! Good eatin' for sure. Have to admit...couldn't quite finish it all.
Was a dang fine sammie, a dang fine football game and some quality time with my little guy. And did I mention the Arrogant Bastard ale....some dang fine beer!!
Sammie a winner!! Seahawks a winner!! Father/son are winners!! Big Pig throwdown winner?? Hope so.
Thanks for checking out our cook. As Russell Wilson would say "go hawks"...or more appropriately Go HawGs!!
:evil:
