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Haven't posted pics in a while - thought I would. Nothing fancy, just some of our favorite food. Put a BB on Sat Night - thing cooked till well up in the day on Sunday. Was kind of a funny shape, looked more like a football than the normal flat shoulder - much thicker in the middle ( the package said Pork on it ). Took a while to get the internal to temp. I normally do not use foil - but in the case should have tented the bark the last hour or two. Meat was moist, wonderful. Bark was flavorful - but when chopping to mix in the pulled pork - was kinda tough. Made for some good Sunday afternoon Sandwiches.
That night was the main event - Pork Pizza. We keep BB and Brisket in the freezer for cooking - multitude of dishes. But our all time favorite is when we make pizza. Once again - nothing sophisticated - but oh so good.
After rolling out the Pizza Dough - I coat with yellow mustard, pretty generously, then a layer of my current bbq sauce favorite. Generous chopped onions, layer of either Pulled Pork ( or brisket ). Lite sprinkling of sharp cheddar cheese. After its off the Egg - and sliced, we garnish with dill pickles. Kind of like a bbq sandwich, without as much bread - but with all the flavor of a pizza cooked on the egg.
One other thought - I picked up a tip here on the forum about starting pizza with Parchment Paper. I used to use corn meal. I am sold on the Parchment Paper approach - after about 5 minutes or so - slips right out - leaving pizza directly on the stone.
Enjoy - I am headed home from work to have Pulled Pork taco's - still eating on last weekends cook....