A Pulled Pork Pie - Page 3

Guando · 05-20-2014, 10:15 AM

Farkin Awesome! I can definitely go for some of that. Thanks for sharing!

drumdawg67 · 05-20-2014, 10:18 AM

As always, Jeanie AMAZING! don't know where you come up with them, but keep um coming.

cowgirl · 05-20-2014, 10:21 AM

Thanks everybody!

Quote:

Originally Posted by pbe gummi bear

Best looking pie ever. Does the bottom crisp up?

gummi bear it did crisp up a bit. Here's a pic of the bottom of a slice. This was a leftover slice cold out of the fridge but you can see the color of the crust.

it did look better hot out of the cooker though. :) Thanks gummi bear!

Quote:

Originally Posted by Neil

Looks fabulous as always Jeanie!

Did you grease the skillet before pressing the potato crust in? I'll be trying this very soon. Thank you.

Thank you Neil! I did spray the skillet first with oil. Thought it might help give the taters some color. It worked out well!

Quote:

Originally Posted by sam3

I really like the idea of using shredded taters. Another great use for them besides the usual Sunday morning breakfast.
Excellent job Jeanie!

Sam thank you! I think I liked the shredded crust better than the sliced potatoes I've used in the past.

Quote:

Originally Posted by Garrett

That's an awesome idea!! I'm thinking that wood be good also in a dutch oven while camping.

Garrett, great idea! I might have to give that a try. Thank you!!

Quote:

Originally Posted by Bigr314

Are you kidding me. That is sick. How do you come up with these ideas. That is awesome. I seriously can not to try that. OMG.

lol Ron thanks!! I have a warped mind.

Actually I usually have so many leftovers, I need to come up with different ways to use the meat. A whole pork shoulder will feed me for a week at least!

Thanks again everyone!

cowgirl · 05-20-2014, 10:27 AM

Quote:

Originally Posted by deguerre

Excellent Jeanie. The sliced tater "crusts" are already great. The grated taters ought to be wonderful! Definitely doing this.

Guerry, I think some shredded onions in with the tatoes would be good. I'll try that next time. Thanks!

Quote:

Originally Posted by DaveAlvarado

Wow.

I'm stealing that idea for breakfast. Going to make a pulled pork quiche.

Dave thanks! Quiche sounds great!

Quote:

Originally Posted by 1buckie

That's GRATE, or grated, as the case may be.......

I'm gonna get the wife in on one of these......she's an 'outside the box' pie maker anyway........think fresh tomato & cheese pie...........she'll love the 'tatoes !!!!

buckie I like the sound of a tomato cheese pie, bet that's tasty! Thanks!!

Quote:

Originally Posted by Bludawg

You sure know how to make a Feller smile in the mornin.

Thank you Blu! I have been meaning to post pics of your mac and cheese. I tried it awhile back and loved it! Thanks for sharing your recipe!

Thanks again Brethren, you're a kind group of friends.

:)

cowgirl · 05-20-2014, 10:35 AM

I forgot to mention. I trimmed the bacon to fit but left an inch or so extra on each strip and tucked the ends into the pan. The bacon shrinks while cooking so the extra length helps.
Also, I used the cheese as a binder to hold the pie together after cutting. I didn't use much cheese but you can add as much as you like.
Went with provolone to stay with the "smoked" theme.

Might be TMI but wanted to mention it just in case anyone wondered. lol

legendaryhog · 05-20-2014, 10:38 AM

Looks great!

CharredApron · 05-20-2014, 10:41 AM

Just Marvelous looking Jeanie! Very well done!

deguerre · 05-20-2014, 10:57 AM

Quote:

Originally Posted by c farmer

Yup, gotta try this.

I have some pp frozen.

I have some brisket! Thanks for reminding me!

deguerre · 05-20-2014, 10:59 AM

Quote:

Originally Posted by cowgirl

Guerry, I think some shredded onions in with the tatoes would be good. I'll try that next time. Thanks!

Oooooooooo...you wicked, evil, NAUGHTY girl, you. You just took it up a notch. I may in fact do this tonight. All I need are some taters.

gtr · 05-20-2014, 11:13 AM

Fantastic Jeanie! As I was scrolling down each pic just got better and better - just lovely!

I was thinking it'd be cool to maybe try that in muffin pans for individual serving tart like thingees, but then I thought about all the work involved, so, being the lazy sumbich I am, I think it will remain a thought. But - that whole pie thing - yeah, I'll be doing that! Thanks Jeanie!

cowgirl · 05-20-2014, 11:14 AM

Thank you Legendaryhog and Jed!!

Thanks Guerry, I think the onion would add a nice kick.

As for brisket pie, I have made them in the past with good luck..
http://www.bbq-brethren.com/forum/sh...ht=brisket+pie

I think any kind of smoked meat would be tasty!

mking7 · 05-20-2014, 11:14 AM

I'm gonna try that! I usually do pork, cheese and jalepenos in cornbread batter but having another option is always good.

cowgirl · 05-20-2014, 11:16 AM

Quote:

Originally Posted by gtr

Fantastic Jeanie! As I was scrolling down each pic just got better and better - just lovely!

I was thinking it'd be cool to maybe try that in muffin pans for individual serving tart like thingees, but then I thought about all the work involved, so, being the lazy sumbich I am, I think it will remain a thought. But - that whole pie thing - yeah, I'll be doing that! Thanks Jeanie!

lol Greg we must think alike! Little ones would be too much work for me too.

Thanks for the kind comment!

cowgirl · 05-20-2014, 11:18 AM

Quote:

Originally Posted by mking7

I'm gonna try that! I usually do pork, cheese and jalepenos in cornbread batter but having another option is always good.

mking your cornbread sounds great!! Will give it a try. Thanks!

Crazy Tex · 05-20-2014, 11:21 AM

OH.MY.GOSH. That looks awesome..
Would not be diet friendly though.. and I'm not cheating.. down 22lbs since the end of March. 38 more to go :)

05-20-2014, 10:15 AM	#31
Guando Full Fledged Farker Join Date: 09-09-13 Location: Branford, CT	Farkin Awesome! I can definitely go for some of that. Thanks for sharing! __________________ Yoder Smokers YS1500, Weber Genesis Gasser

05-20-2014, 10:18 AM	#32
drumdawg67 Take a breath! Join Date: 01-08-14 Location: Zion IL	As always, Jeanie AMAZING! don't know where you come up with them, but keep um coming. __________________ Keith, Smokin Arses Barbeque Team BPS UDS, ECCharBroil barrel grill, Smokey Joe, Thermopop

05-20-2014, 10:35 AM	#35
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I forgot to mention. I trimmed the bacon to fit but left an inch or so extra on each strip and tucked the ends into the pan. The bacon shrinks while cooking so the extra length helps. Also, I used the cheese as a binder to hold the pie together after cutting. I didn't use much cheese but you can add as much as you like. Went with provolone to stay with the "smoked" theme. Might be TMI but wanted to mention it just in case anyone wondered. lol __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

05-20-2014, 10:38 AM	#36
legendaryhog is One Chatty Farker Join Date: 03-08-13 Location: LawrenceFarkingKansas	Looks great! __________________ -jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be.

05-20-2014, 10:41 AM	#37
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Just Marvelous looking Jeanie! Very well done! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

05-20-2014, 11:13 AM	#40
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Fantastic Jeanie! As I was scrolling down each pic just got better and better - just lovely! I was thinking it'd be cool to maybe try that in muffin pans for individual serving tart like thingees, but then I thought about all the work involved, so, being the lazy sumbich I am, I think it will remain a thought. But - that whole pie thing - yeah, I'll be doing that! Thanks Jeanie! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

05-20-2014, 11:14 AM	#41
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Thank you Legendaryhog and Jed!! Thanks Guerry, I think the onion would add a nice kick. As for brisket pie, I have made them in the past with good luck.. http://www.bbq-brethren.com/forum/sh...ht=brisket+pie I think any kind of smoked meat would be tasty! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

05-20-2014, 11:14 AM	#42
mking7 On the road to being a farker Join Date: 12-27-09 Location: West, TX	I'm gonna try that! I usually do pork, cheese and jalepenos in cornbread batter but having another option is always good. __________________ Too many pits to list....don't want the wife to find out

05-20-2014, 11:21 AM	#45
Crazy Tex Full Fledged Farker Join Date: 01-09-10 Location: Wichita Falls, TX Name/Nickname : Matt	OH.MY.GOSH. That looks awesome.. Would not be diet friendly though.. and I'm not cheating.. down 22lbs since the end of March. 38 more to go :) __________________ Matt - Wichita Falls, TX Recteq RT-700 Pellet Grill