Nuttin new here

Frank from Houma

I was down to one pack of pulled pork. Took it out, let it thaw, and made pulled pork pizza. Sweet Baby Ray's, chopped green onion, pulled pork, and some grated romano cheese.


8# butt went on the XL BGE at 9:30 last night. Smoked with pecan at 235 all night and half the day. Hit 200 at 2:30 - longest butt smoke I have done.


Foiled it and put it in an ice chest for two hours. Ready to pull.


Pulled - On my way to my folks house with some of their favorite stuff.

Grandpas Grub

 

All looks great, how did the pizza taste?

GG

Large Marge

looks fantastic!

Frank from Houma

Mightyfine - of course SBR's make everything good .

Hoss

Lookin good,as always.

Gunnar

This post had perfect timing. Thursday (ready Friday night) I did four 9 pound butts. 2 for my son to take to an engagement party, 1 for the in-laws and 1 for me. I wanted to do a pulled pork pizza last night and got the strangest look from my wife. Showed her this post and we’re on for tomorrow night. Hmmm, Romano cheese (considered Italian) on a BBQ pizza. Not doubting, just asking….

FlaPoolman

Can't beat the meat pie. Looks real good Frank

Aunt Crazy

Simply gorgeous, as my daddy would say....

Pork Butt Mike

Frank nice looking cooks, you gotta love pulled pork.

Car Wash Mike

Nice Frank. How many corks do you need to make a hot plate? That is such a sweet looking plate. Dimensions?

Mike

Frank from Houma

Last time I did it I used cheddar and it was good. Seems like I had some pineapple on it the last time as well.

Frank from Houma

The size I make more often than not uses 32 but I have made them different sizes. 48 to 64 for a caserole dish. Lots and lots for a bulletin board . I haven't made any since just before Eggtoberfest last year. Difficult to work it in now that I'm back in the workforce (notice I didn't say productive workforce )



This one took 330

Boss Hogg

Frank-Thanks for your help with the gasket this morning. Seems like it went well. Time will tell BTW, good lookin pork!
Brian