We tried a BBQ joint called the Rib Shak while on Spring break in Perdido Key. The BBQ was not bad but they had a pretty cool appetizer - a BBQ eggroll. Simply pork, bbq sauce, and mozzarella. It seemed like a weird idea but we both liked it.
I tried making my own up this weekend. First I smoked two pork butts.
Injection: Chris Lilly's recipe
Rub: Mixed two together (Wild Willies #1 from Smoke and Spice book and Melissa Cookston's basic rub)
Wood: Cherry chunks and hickory chips
Cooked at 250f, one came off at about 12 hours, the other 14. Rested in foil in cooler.
Nice bark, good flavor, tender and juicy.
After several versions, the one that was closest to the ones we had at Rib Shak were chopped pork, Blues Hog sauce, Drapers AP rub, and the mozzarella.
Deep fry at 350f - little known fact....Thermapens work indoors
They were crispy and good.
We did several other versions and I will play with this some more. I could see doing a Southwestern version and something with brisket.