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BBQ Eggrolls

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.

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I tried making my own up this weekend.  First I smoked two pork butts.

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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.

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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.
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Deep fry at 350f - little known fact....Thermapens work indoors ;)
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They were crispy and good.

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We did several other versions and I will play with this some more.  I could see doing a Southwestern version and something with brisket.

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