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Pulled Pork Sammiches - SC Style

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Post Tue Apr 16, 2013 9:41 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Smoked this little dude up hot and fast...used Whiskey Barrel Oak Chips and Apple Chips for smoke.

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Gave it a mist of Apple Cider Vinegar every so often.

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Served up with some Shealy's Mustard Based BBQ Sauce. Love that stuff. :)
Large BGE
CG Duo with SFB

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Post Wed Apr 17, 2013 3:42 am
beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
Ah, comfort food, and man, does that look tasty! I must say, Dyal, that mustard sauce looks dreamy. :D
Got beer???

Post Wed Apr 17, 2013 7:55 am
d_holck well done
well done

Posts: 844
Location: Illinois
Dyal_SC wrote:

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GLORIOUS!
"... mmmmmmm 'bacon'."

CG Outlaw w/SFB
UDS
Old classic Weber Kettle

Post Wed Apr 17, 2013 7:58 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Mmmm....Shealy's! Good stuff. When I run out, will you replace my stock? I'll reimburse you for it. It's your fault you got me on the stuff. The PP looks amazing. I need to finish off what's in my freezer before I do another one.

Post Wed Apr 17, 2013 8:53 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7526
Location: Stoughton, WI
Ordinarily I'd be skeptical if it was just Dyal recommending the Shealy's sauce but if others like it as well it must not be too bad. :wink: I have a friend with connections to the sauce industry and will have to ask him about it.

I haven't made pulled pork since last summer - gotta change that once the weather warms up!

Post Wed Apr 17, 2013 11:30 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Thanks y'all! You got it, Grissle....I'll send a bottle or two your way. :) ScreamingChicken, you crazy. ;) You need to stop using that GA made mustard sauce and try the real stuff. :lol:
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CG Duo with SFB

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Post Wed Apr 17, 2013 12:19 pm
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

I don't need any right now Ducky_SC. I'll let you know when I run low. Appreciate it.

Post Wed Apr 17, 2013 9:27 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Griffin wrote:
I don't need any right now Ducky_SC. I'll let you know when I run low. Appreciate it.


K, just lemme know, Grissle. I gotcha covered.....no charge either.
Large BGE
CG Duo with SFB

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Post Thu Apr 18, 2013 8:56 am
sroach well done
well done

Posts: 1166
Location: Warrington, PA
That's a nice looking sammy you got there Dyal. Love the crispy bark you got going on. I need to cook a butt this weekend.
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Post Thu Apr 18, 2013 9:13 am
sroach well done
well done

Posts: 1166
Location: Warrington, PA
Just ordered a half gallon of that mustard sauce...

http://www.shealysbbq.com/page.php?pageid=4
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18.5 Kettle Gold
18.5 WSM

Post Fri Apr 19, 2013 8:42 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
sroach, you are gonna love it!
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CG Duo with SFB

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Post Fri Apr 19, 2013 1:01 pm
Old Smoker well done
well done

Posts: 1247
beercuer wrote:
Ah, comfort food, and man, does that look tasty! I must say, Dyal, that mustard sauce looks dreamy. :D

yeh, there's just something about a mustard sauce or vinegar based sauce on pulled pork, keep the sweet give me the tangy stuff.
22.5 WSM - Chargriller - Traeger Texas
I cook to eat not to compete

Post Fri Apr 19, 2013 2:14 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7526
Location: Stoughton, WI
sroach wrote:
Just ordered a half gallon of that mustard sauce...

http://www.shealysbbq.com/page.php?pageid=4
The vinegar sauce looks interesting, too - I'll bet it's not very sweet.

Post Fri Apr 19, 2013 2:26 pm
EddieK1376 well done
well done

Posts: 657
Location: Noblesville, IN

Wait a Texas man is liking the Mustard BBQ sauce? I need to try some of that stuff....

Post Fri Apr 19, 2013 2:50 pm
Old Smoker well done
well done

Posts: 1247
EddieK, if you like a good mustard vinegar sauce try this one, it isn't my recipe but the guy who posted this originally works as a chef.
Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

For a smoother sauce, blend on high for a few minutes.
22.5 WSM - Chargriller - Traeger Texas
I cook to eat not to compete

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