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Cheese...What's your favorite with pulled pork Samies?
I am feeding the crew on Monday. I always do a BBQ cookout for the crew to kick the year off. Some like to throw some cheese on their pulled pork sandwiches. With pumpkin season just around the corner, this is always a great way for us to get some extra calories in before the big harvest. Just looking for some ideas on what types of cheeses are your favorites. Thanks guys/gals.
I'd personally wouldn't want cheese on a pulled pork sandwich; that said, take a page from Arby's and go with muenster. It's a good cheese for smoked foods. Smoked provolone would also work well.
I agree Stevehtn , good meunster (to me) is yummy and has character, but it is mild. Like any cheese, you can get some cheap brands that are bland. Often famous national brands, even though they may tout themselves as old world and premium and such, aren't top notch. Cheese is a kraft like wine making.
Huskee, you must have Kraft Mac n Cheese on your mind. Wine making is a craft, not a kraft! Thanks for a laugh this morning! And I would go with Swiss, just to be different.
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I've done provolone and loved it. But like many I tend to not use cheese often with pulled pork. I also did pulled pork nachos once and used cheddar and it rocked. But on sammies I'd personally go with provolone. It adds little to the flavor, but I think that's the point in my book. It just adds that 'there's-cheese-on-this' texture.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Let's see hummm cheese on pulled pork? I would go with Pepper Jack cheese with some slices of Jalopeno peppers and a splash of hot sauce. And a good COLD brew to chase it with.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
I've been having fun using the griddle when reheating pulled pork or brisket. Heat it up on there, put some sauce on that puppy, get a sizzle going. MUST is a well-buttered bun, nice and crispy on said griddle. And Smoked Gouda to melt right on the top after I've got the sweet-sauce infused meat all nice and carmelized on the griddle...
OK, you caught me...I didn't have a pic of the Smoked Gouda ones. But this shreaded Colby Jack is really good too!
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