Hot Sauce Pepper Palace

I like to use leftover pulled pork on home made pizza, in with some

baked beans, or just with some sweet apple kraut slaw in a sammie.

SoEzzy

Great leftover Iteac

This was also a great idea for leftover recipes

Dxanks for the great idea Mrs K.A.M

boomer

cultovnoboty

Mati Hawg

I've been wanting to do this for awhile now but I never had a decent

waffle maker. The wife got me one for Christmas. So this morning I

decided to make some belgian waffles.... I also just happened to have

some leftover pulled pork from the two butts I smoked yesterday.

Pulled Pork Belgian Waffle!!!

Vaomer

Brinkman Gourmet Smoker

cultofnobody

ceattnepitboss

Cannot wait to see the pulled pork belgian waffle

I await the coming

Will bacon be involved?

boomer

cultovnoboty

small bunch of greens (could be spinach, chard or even kale or

Nope, no bacon. Just pulled pork.

If I had some I would have drizzled it with BBQ sauce like syrup but I

was all out of my BBQ sauce and all we had was some store bought stuff

the wife had picked up. So I just ate it plain.

I think it would work pretty well with a cornbread batter in a waffle

maker too but the belgian waffle batter worked really well. It was a

light, crispy, waffle filled with pulled pork..... MmmmMMMmmm!

Togo

Procedure:

Hehe I never thought waffles. I bet pancakes would be good too.

Gevf T

Break up the slices into a

Toga wrote:

Hehe I never thought waffles. I bet pancakes would be good too.

Yes indeed pork and pancakes go well together. If you ever find

yourself in possession of leftover votties......

Make ya some "Fattie Cakes".........

Dollar sized pancakes

Sliced Fattie

Scrambled eggs folded just right

Add a slice of cheese if you like

Drizzle with Maple syrup

Ta Da........"Fattie Cakes"

"BBQ...... its whats for breakfast"

Gevf T

Pour off excess bacon drippings (if any) leaving 2 tablespoons. Add

SoEzzy wrote:

I like to use leftover pulled pork on home made pizza, in with some

baked beans, or just with some sweet apple kraut slaw in a sammie.

Another excellent use for leftover pulled pork....

"Qzones" (Calzones)

Pizza dough

Leftover pulled pork

Pizza sauce

Mozzarella Cheese or what ever type ya like

Peppers, onions, mushrooms etc.....

Canatiam Boson

pork and onions in pipian sauce

Jeff T, I gotta tell you I really like the looks of that Fattie cake,you

got breakfast and dinner covered ...looks great.

spinach salad with pork instead of bacon

BEOM soup

baked beans with smoked pork

greens + pork

quiche with onions, smoked pork, cheese

- seattlepitboss

This week we had pulled pork Shini with some cheddar and sour cream.

Tonight, my wife made a pulled pork pot pie. With some ABT's from the

freezer.

Tasty!

Yesterday we make pulled pork breakfast burritos.

scrambled eggs,

pulled pork,

sharp cheddar cheese,

rohj's mustard vinegar sauce.

For dinner it was pp quesodillas.

pulled pork,

combo of monentary jack and sharp chedder,

drizzled sweet BBQ sauce,

All was tasty!

I did a twist on potato skins with leftover pulled pork. They came out

quite nice. Easy to do as well. Pics here http://bbqcraft.com/?p=99

wifey added some leftover pulled pork into a nice corn chowda... addede

a subtle smokey flavor to it.. rather tasty.

I like to make Shini with it. Not as inventive as some of the (rather

impressive!) other posts here, but still very good.

Barbecue is one of those crazy words that means different things to different folk. On one hand, fast food restaurants claim anything with BBQ sauce smeared on it is barbecue. On the other hand, hard-core backyard barbecuers (who tend to be a real particular bunch) think only a particular cut of meat with a particular sauce cooked in a particular way over a particular wood counts as barbecue. Smoking and grilling just confuse things more, are they different from barbecuing, or different types of barbeque? Well, this article will try to clear all this up for you, describing just what exactly barbeque means. There's a bit of an argument over whether "barbecue" is a noun (a type of food) or a verb (a method of cooking). Personally, I'd argue that it is both, a cooking style AND a type of food (that, contrary to popular belief, does not necessarily include BBQ sauce). True barbeque cooking requires four things. First a barbecue almost always cooks meat (with some exception, like corn on the cob or potatoes). Second, it is generally cooked outdoors (but we'll make an exception for restaurants that build special indoor cookers). Third, meat cooked over a live fire, not in an oven or on a stove. Fourth, real, true barbecue is cooked slowly with indirect heat at a low temperature. It's for this reason that grilling is not barbeque (and all you suburbanite grillers are free to slap me with your spatulas for saying that). In grilling, meat is cooked quickly (in minutes) over direct heat at a high temperature (5000F or over). In barbecue, meat is cooked slowly (in hours) in indirect heat at a low temperature (between 2000F and 2500F). Smoking counts as BBQ, it meets all the requirements listed above but is a specialized type that includes aromatic smoke to flavor the meat. Now, you may ask (and rightly so) how the end result of barbecue meat is different from, say, oven-roasted or pan-seared meat. The answer is that barbeque meat is extremely tender and juicy. The low-temperature, indirect heat helps prevent the meat from drying out, keeping it juicy. The long, slow cooking time breaks down the collagen in the meat, making even the tougher cuts of meat nice and tender for easy eating. What most folks don't realize (including some hard-core barbecuers themselves) is that the marinade, ribs, bastes, and sauces of barbecue cooking are all designed toward this ultimate goal of tender and juicy meat. Marinades almost always include an acidic base ingredient, such as vinegar, lemon juice (or some other citric acid), wine, or even beer. During the long, multi-hour soak, these acids tenderize the meat by breaking down the tissue, making it more tender and allowing the meat to absorb more moisture for a juicer end product when barbecue. The rib almost always contains a healthy dose of salt, which draws the meat juices to the surface and prevents it from drying out. The basting BBQ sauces, usually applied in the later stages of cooking, frequently contain some form of sugar (brown sugar, molasses, or honey), which caramelizes around the meat from the heat and seals in the juices (olive and other oils produces the same effect). Even the barbecue sauces (which in the United States are either tomato or vinegar based) both contain acids that continue to break down the meat, keeping it tender and moist even while being eaten. A final distinctive element of barbecue meat is a smoky flavor. Cooking over a live fire allows the meat to absorb the smoke from burning wood. Even when cooking over charcoal briquettes or gas instead of wood, the meat still gains at least a hint of that indefinable charbroil taste. Smoking, of course, is a specialized form of barbecue that purposefully tries to emphasize the smoky flavor. So that's what barbeque is, meat cooked low and slow until it's tender and juicy. Different cultures in different countries have their own homegrown barbeque tastes and traditions, but we'll describe those in the next article.

Author	Message	Author	Message

SaIzzy		Canatiam Boson
	I like to use leftover pulled pork on home made pizza, in with some		Heres a breakfast sammie I had a while back,pulled pork and fried egg on
	baked beans, or just with some sweet apple kraut slaw in a sammie.		a nice fresh bun...awesome
Vaomer		Gevf T
	SoEzzy		Canadian Bacon wrote:
	Great leftover Iteac		Heres a breakfast sammie I had a while back,pulled pork and fried
	This was also a great idea for leftover recipes		egg on a nice fresh bun...awesome
	Dxanks for the great idea Mrs K.A.M		That looks real good their CB. The incredible eatable Egg.
	boomer		Grew up on fried eggs in real butter too. Always had eggs for breakfast
cultovnoboty			Mati Hawg
	I've been wanting to do this for awhile now but I never had a decent		Oh man all of the pics are mouth watering. I am getting all kinds of
	waffle maker. The wife got me one for Christmas. So this morning I		Iteac.
	decided to make some belgian waffles.... I also just happened to have		Check these out. http://www.thesmokering.com/forum
	some leftover pulled pork from the two butts I smoked yesterday.		viewtopic.php?t=23760
	Pulled Pork Belgian Waffle!!!		"Stop peekin, it'll be done in 6 hours!"
Vaomer			Brinkman Gourmet Smoker
	cultofnobody		Weber One Touch Silver Kettle 22 1/2"
	Cannot wait to see the pulled pork belgian waffle	ceattnepitboss
	I await the coming		Here's a recipe for one serving of salade lyonnaise, which is basically
	Will bacon be involved?		a hot savory & sour greens + pork salad topped with eggs.
	boomer		Ingredients
cultovnoboty			small bunch of greens (could be spinach, chard or even kale or
	Nope, no bacon. Just pulled pork.		collards, just cook longer)
	If I had some I would have drizzled it with BBQ sauce like syrup but I		3-4 slices of bacon - OR - handful of leftover pulled pork along with
	was all out of my BBQ sauce and all we had was some store bought stuff		some saved bacon drippings
	the wife had picked up. So I just ate it plain.		a French bread sandwich roll
	I think it would work pretty well with a cornbread batter in a waffle		2 eggs
	maker too but the belgian waffle batter worked really well. It was a		1 tablespoon Dijon mustard (or other mustard)
	light, crispy, waffle filled with pulled pork..... MmmmMMMmmm!		1/4 cup rice wine vinegar (or other vinegar)
Togo			Procedure:
Togo	Hehe I never thought waffles. I bet pancakes would be good too.		Slice the sandwich roll into 1/2" slices then toast all the slices.
Gevf T			Break up the slices into a
	Toga wrote:		mixing bowl.
	Hehe I never thought waffles. I bet pancakes would be good too.		Trim the greens as desired and chop into strips. Steam or boil until
	Yes indeed pork and pancakes go well together. If you ever find		tender, then dump into
	yourself in possession of leftover votties......		colander and press against the side to drain as much as possible. Add
	Make ya some "Fattie Cakes".........		to bowl.
	Dollar sized pancakes		Chop the bacon into 1/4" slices. Fry the bacon then remove to bowl with
	Sliced Fattie		a slotted spoon,
	Scrambled eggs folded just right		leaving the drippings in the pan. (Or, add warmed leftover pulled pork
	Add a slice of cheese if you like		to bowl and melt
	Drizzle with Maple syrup		some bacon fat in a frying pan.) Fry the eggs in the bacon drippings,
	Ta Da........"Fattie Cakes"		over easy if desired.
	"BBQ...... its whats for breakfast"		Remove eggs to saucer.
Gevf T			Pour off excess bacon drippings (if any) leaving 2 tablespoons. Add
	SoEzzy wrote:		mustard and vinegar
	I like to use leftover pulled pork on home made pizza, in with some		and whisk over medium heat until it just simmers, then immediately pour
	baked beans, or just with some sweet apple kraut slaw in a sammie.		over bowl.
	Another excellent use for leftover pulled pork....		Toss contents of bowl, remove to plate, top with eggs and serve.
	"Qzones" (Calzones)		Here is my whole list of things to do with leftover pork:
	Pizza dough		curried pork
	Leftover pulled pork		pork burritos
	Pizza sauce		pork fried rice
	Mozzarella Cheese or what ever type ya like		pork mole/pipian over rice
	Peppers, onions, mushrooms etc.....		pork stir fry
Canatiam Boson			pork and onions in pipian sauce
	Jeff T, I gotta tell you I really like the looks of that Fattie cake,you		baked beans with pork
	got breakfast and dinner covered ...looks great.		salade lyonnaise with pork chunks instead of bacon
			spinach salad with pork instead of bacon
			BEOM soup
			baked beans with smoked pork
			greens + pork
			quiche with onions, smoked pork, cheese
			- seattlepitboss
		DownRever
			This week we had pulled pork Shini with some cheddar and sour cream.
			Tonight, my wife made a pulled pork pot pie. With some ABT's from the
			freezer.
			Tasty!
		Dhumber
			Yesterday we make pulled pork breakfast burritos.
			scrambled eggs,
			pulled pork,
			sharp cheddar cheese,
			rohj's mustard vinegar sauce.
			For dinner it was pp quesodillas.
			pulled pork,
			combo of monentary jack and sharp chedder,
			drizzled sweet BBQ sauce,
			All was tasty!
		torpeda2h
			I did a twist on potato skins with leftover pulled pork. They came out
			quite nice. Easy to do as well. Pics here http://bbqcraft.com/?p=99
		denovr
			wifey added some leftover pulled pork into a nice corn chowda... addede
			a subtle smokey flavor to it.. rather tasty.
		ClazyShef
			I like to make Shini with it. Not as inventive as some of the (rather
			impressive!) other posts here, but still very good.