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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-25-2011, 03:15 PM | #1 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Attention Connoisseurs of pulled pork on Kings Hawaiian "BEHOLD"
First off I hope everyone had a great easter weekend. We had friends and family over for dinner and as usual pulled pork was requested, so I figured an intervention was in order. Butts were injected with a Modified Chris Lilly mix and my personal rub mix.
While the intervention was happening in the WSM we partook in some MOINK balls seasoned with SM sweet and spicy and glazed with Big Butz Cranberry. There was also grilled chicken breast on the gasser and a baked ham, which we forgot all about. Now to the point of this thread, a while ago there was a thread on what bread was preferred for pulled pork sammies http://www.bbq-brethren.com/forum/sh...d.php?t=102573. Allot of people suggested Kings Hawaiian, which I've never tried but felt they were too small. So I started thinking (which can't be good). Kings Hawaiian is just Portuguese sweet bread (Massa Sovada) and we normally order some around the holidays, so I had Mrs Will Work check with the bakery on what sizes they have and ended up with this. And a side by side with the Kings Hawaiian. Same color and texture. Just more of a good thing. Taste the same IMO just more of a good thing they also have another size which is in between the two rolls in the pictures, thanks for looking
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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04-25-2011, 03:30 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice, I like both, a half meal and a snack. Now, the large Kings stuffed with pork is a meal.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-25-2011, 03:31 PM | #3 |
On the road to being a farker
Join Date: 03-29-11
Location: Monroe, NC
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Oh man I hope I can find that locally! I love me some King's Hawaiian! Sammiches look awesome!!!
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Mike - UDS (born 5/22/2011) and a Weber E310 gasser |
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04-25-2011, 03:37 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Nice groceries, Bro!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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04-25-2011, 03:41 PM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Beautiful! Curious though since I've not done it yet but why the injection on the butt? Flavor? Texture? The results do look most impressive and I'd hit that sammich in a heartbeat.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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04-25-2011, 03:47 PM | #6 |
is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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Looks fantastic Just need some slaw to be perfect
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA |
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04-25-2011, 04:09 PM | #7 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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Nice looking eats
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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04-25-2011, 04:12 PM | #8 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Food looks wonderful. Great tip on the bread. Now I can eat 2 large sized instead of 6 small.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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04-25-2011, 04:15 PM | #9 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Great Day!!!...
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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04-25-2011, 08:48 PM | #10 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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That there looks like some fantastic pulled pork and delicious MOINKS! Love the experimenting with the bread. Always end up just getting what's on sale, makes me think that I need to start spending more time considering it in the future. Thanks for the commentary.
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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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04-25-2011, 09:13 PM | #11 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Great looking Q! My son really likes BBQ on Hawaiian bread too.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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04-25-2011, 10:13 PM | #12 |
Full Fledged Farker
Join Date: 07-24-08
Location: Hudson, IL
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It just adds some flavor to the meet deep inside the butt, where it normally doesn't get much smoke penetration. I never injected butts the first year or so I did them, but once I did I inject everyone now.
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04-25-2011, 10:42 PM | #13 | ||||
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Thanks, I'm really digging your spices I use them either by themselves, ingredient replacement or I'll use them with my marinades before going on the grill for an added layer of flavor. Instead of salt I used your season all in the injection
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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04-25-2011, 10:53 PM | #14 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Love the bread find. Food looks great! I do pork butt's frequently so will definitely hit San Leandro and get some of those .
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-25-2011, 11:04 PM | #15 |
is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
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That's what I was going to suggest. Then take the extra bread and cut it into 1/2" size quarters, season, and lightly toast. They make great salad croutons.
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BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen |
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