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Cheese...What's your favorite with pulled pork Samies?

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  • Spinaker
    Moderator
    • Nov 2014
    • 10375
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X2
      Blackstone 36" Outdoor Griddle 4-Burner

      Broil King Keg
      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      BBQ Dragon
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    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.

    Here's a few pics from the harvest last year.
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  • Stevehtn
    Former Member
    • Sep 2014
    • 117
    • East TN

    #2
    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.

    Comment

    • DeusDingo
      Founding Member
      • Jul 2014
      • 1133
      • Madison, WI
      • Weber Q320 grill
        Masterbuilt Propane Smoker
        Maverick and thermo Pen thermometers

      #3
      i use provolone. i don't care for munster, it's a bland nothing cheese in my eyes

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        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.

      • Yno
        Yno commented
        Editing a comment
        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.

      • Huskee
        Huskee commented
        Editing a comment
        Yno I like to blame autocorrect
    • Mosca
      Charter Member
      • Oct 2014
      • 3025
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #4
      I love cheese, but I don't put it on pulled pork sandwiches. So, my answer is none. No cheese on pulled pork.

      Comment

      • smarkley
        Former Member
        • Jul 2014
        • 1429

        #5
        I dont use cheese on pulled pork either... BUT Provolone would be my choice if I was gonna put some on.

        Comment

        • Dr ROK
          Charter Member
          • Dec 2014
          • 1349
          • Morrill, Nebraska
          • Retired high school teacher and principal
            Dr ROK - Rider of Kawasaki &/or rock and roll fan
            Yoder 640 on Husker themed comp cart
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            Rec Tec Mini Portable Tailgater w/ GrillGrates
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            CDN quick read thermometer
            Maverick ET-732 thermometer
            Maverick ET-735 thermometer
            Tru-Temp wireless thermometer
            Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

            Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

          #6
          If i had to put cheese on I'd probably go with a jalapeño or habanero pepper jack cheese.

          Comment


          • mackdaddy
            mackdaddy commented
            Editing a comment
            I agree with Dr ROK. If any go with the hot pepper type cheese.
        • Huskee
          Pit Boss
          • May 2014
          • 14536
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
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            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
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            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
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            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
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            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #7
          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.
          Last edited by Huskee; August 20th, 2015, 02:35 PM.

          Comment


          • Stevehtn
            Stevehtn commented
            Editing a comment
            Exactly. If you're gonna have cheese on pulled pork, it should be there for the texture, not the flavor. My .02
        • Ernest
          Founding Member
          • Jul 2014
          • 3133
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          #8
          No cheese on pulled pork or beef sammiches. A touch of Que sauce and tangy Slaw.

          Comment


          • Ray
            Ray commented
            Editing a comment
            I'm with you, Ernest! One question would be" which Q sauce"?
        • David Parrish
          Founding Member - Pit Boss Emeritus
          • May 2014
          • 5040
          • Charlotte, NC
            • Slow 'N Sear Kamado (SnSK)
            • Lots of grills that work with Slow 'N Sear
            • LOTS of digital thermometers (my fav)
            • LOTS of accessories
            • Favorite Beer - Fat Tire
            • Favorite Bourbon - Woodford Reserve
            • Favorite White Wine - Cakebread Chardonnay
            • Favorite Red Wine - Yes, Please
            • President/Owner - SnS Grills

          #9
          I've been know to throw a slice of sharp cheddar on a reheated pulled pork sammy.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Yep me too. Tillamook.
        • DWCowles
          Founding Member
          • Jul 2014
          • 9760
          • Smiths Grove, Ky
          • 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.

          #10
          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.

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10375
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

              ********************************************
              Assistants
              Dexter (Beagle mix)
              Kinnick (American Foxhound)
              ************************

              Grills/Smokers/Fryers
              Big Green Egg (Large) X2
              Blackstone 36" Outdoor Griddle 4-Burner

              Broil King Keg
              Karubeque C-60
              Kamado Joe Jr. (Black)
              Lodge L410 Hibachi
              Pit Barrel Cooker
              Pit Barrel Cooker 2.0
              R&V Works FF2-R-ST 4-Gallon Fryer

              Weber Spirit Gasser
              ******************.
              Thermometers
              FireBoard (Base Package)
              Thermoworks ThermaPen (Red)
              Thermoworks MK4 (Orange)
              **************

              Accessories
              BBQ Dragon
              Big Green Egg Plate Setter
              Benzomatic TS4000 Torch X 2
              Benzomatic TS800 High Temp Torch X 2

              Bayou Classic 44 qt Stainless Stock Pot
              Bayou Classic 35K BTU Burner

              Digi Q DX2 (Medium Pit Viper Fan)
              Dragon VT 2-23 C Torch
              Eggspander Kit X2
              Field Skillet No. 8,10,12

              Finex Cat Iron Line
              FireBoard Drive
              Lots and Lots of Griswold Cast Iron
              Grill Grates
              Joule Water Circulator
              KBQ Fire Grate

              Kick Ash Basket (KAB) X4
              Lots of Lodge Cast Iron
              Husky 6 Drawer BBQ Equipment Cabinet
              Large Vortex
              Marlin 1894 .44 Magnum
              Marquette Castings No. 13 (First Run)
              Smithey No. 12
              Smokeware Chimney Cap X 3
              Stargazer No.10, 12
              Tool Wizard BBQ Tongs
              Univex Duro 10" Meat Slicer
              ********************************
              Fuel
              FOGO Priemium Lump Charcoal
              Kingsford Blue and White
              Rockwood Lump Charcoal
              Apple, Cherry & Oak Log splits for the C-60
              **************************

              Cutlery
              Buck 119 Special
              Dexter 12" Brisket Sword
              Global
              Shun
              Wusthof
              *******
              Next Major Purchase
              Lone Star Grillz 24 X 48 Offset

            #11
            Thanks all, I also don't use cheese but some people last year were asking for cheese, so I thought that I would just have it as an option.
            Ernest Huskee Dr ROK DeusDingo Stevehtn Pit Boss smarkley DWCowles Mosca Stevehtn


            Thanks Again!

            Comment

            • PaulstheRibList
              Founding Member
              • Jul 2014
              • 1612
              • Lake Charles, LA
              • 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.

              #12
              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...
              Click image for larger version

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              OK, you caught me...I didn't have a pic of the Smoked Gouda ones. But this shreaded Colby Jack is really good too!

              Now I'm hungry!

              Comment

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