Hi all,
Just got these in -
(http://img34.imageshack.us/img34/2744/gunpower.jpg)
I'm thinking the first thing that needs this should be a butt, some pulled pork?
Any recommendations on how to proceed?
Thx,
Jim
That looks like the same package I received a few weeks ago, although I only paid for the gunpowder (another thread). ;D
Anyway, someone else on here recently used the Gunshot sauce as a marinade injection and the Gunpowder as a dry rub. He said it turned out well. Be careful with overdoing the injection if there's anyone who will be eating it and doesn't like spicy food all that much. It has a bit of a kick to it.
After you pull the pork you might consider sprinking some more of the Gunpowder over everything (just a light dusting). I just did this to some leftover ribs last night and WOW, what a treat.
Brisket!
Got my Gunsmoke in today as well and put it on some BBQ chicken breast on the grill. Awesome stuff!!
Looking forward to playing with this gunsmoke more. Also, got some Fugundes tri tip season on the way and looking forward to making some tri-tip sandwiches as they were a big hit last week. Hoggie rolls, tri tip sliced in 1/4" to 1/8" strips, topped with sauted onions and bell peppers, topped with slices of mozarella cheese. Holy cow. Literally. Amazing sandwiches.
Dan
Quote from: danattherock on April 14, 2011, 07:32:22 PM
Got my Gunsmoke in today as well and put it on some BBQ chicken breast on the grill. Awesome stuff!!
Looking forward to playing with this gunsmoke more. Also, got some Fugundes tri tip season on the way and looking forward to making some tri-tip sandwiches as they were a big hit last week. Hoggie rolls, tri tip sliced in 1/4" to 1/8" strips, topped with sauted onions and bell peppers, topped with slices of mozarella cheese. Holy cow. Literally. Amazing sandwiches.
Dan
Holly crap!
Just reading this made me hungry.
The gunpowder is great on tri-tip ;)
Thanks all.
I do have a tri-tip in the freezer that could be done up. Sounds good.
Brisket, not on of my favorites (except for burnt ends) unless its made into corned beef and sliced up thin for a sandwich. Outside of that a big thing is that there are only two of us in the house and my wife doesn't like brisket at all. Makes for a lot of left overs. I might do one in the future and take it into work to share (except for the burnt ends of course) to finish it off. I was planning to do the same with the pulled pork. If nothing else I think it would make some good carnita tacos.
Jim