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Author Topic: Arthur Bryant-style sliced BBQ  (Read 243 times)

SmokeVide

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Arthur Bryant-style sliced BBQ
« on: June 10, 2019, 11:35:36 AM »
I like to do this from time to time, instead of making pulled pork. This was a boneless pork shoulder, cooked to 165 internal with peach and pecan on the rotisserie. Then sliced it up on the Berkel for sandwiches, a la Arthur Bryant in Kansas City. Makes for great sammiches.
Brian
Seeking: 26 rotisserie

Mike in Roseville

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Re: Arthur Bryant-style sliced BBQ
« Reply #1 on: June 10, 2019, 12:08:41 PM »
Nicely done! Like the cornichons too!


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JEBIV

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Re: Arthur Bryant-style sliced BBQ
« Reply #2 on: June 11, 2019, 04:22:33 AM »
Well done, I like it
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Illini2000

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Re: Arthur Bryant-style sliced BBQ
« Reply #3 on: June 11, 2019, 05:10:33 AM »
Love it.  I do the same from time to time, a nice break from the norm.  I like it on plain white bread with Open Pit BBQ sauce.  I don't recall the name of the place, just a memory of an old BBQ place in Southern Illinois that used to serve it this way.
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HoosierKettle

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Re: Arthur Bryant-style sliced BBQ
« Reply #4 on: June 11, 2019, 05:19:39 AM »

Love it.  I do the same from time to time, a nice break from the norm.  I like it on plain white bread with Open Pit BBQ sauce.  I don't recall the name of the place, just a memory of an old BBQ place in Southern Illinois that used to serve it this way.

Oh yeah, finally someone else that likes open pit from time to time. I use it on bbq chicken once in awhile.


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HoosierKettle

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Re: Arthur Bryant-style sliced BBQ
« Reply #5 on: June 11, 2019, 05:20:40 AM »
Looks incredible. Do you slice and serve cold?


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SmokeVide

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  • Posts: 636
Re: Arthur Bryant-style sliced BBQ
« Reply #6 on: June 11, 2019, 09:58:01 AM »
I slice it all up. Some I'll eat cold on sandwiches, some I'll heat up for sandwiches. Just about any type of sandwich can be made -- from Cuban-type to deli-type to oven-roasted subs. It's really good with some quality sharp cheddar, baked or grilled on some crusty bread.
Sometimes I'll simmer a bunch in some sauce, and it ends up like the bbq you sometimes find in jars in a store's meat or deli section. I usually prefer a vinegar-based sauce.
And yeah, I like Open Pit from time to time, too!
Brian
Seeking: 26 rotisserie

Darko

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Re: Arthur Bryant-style sliced BBQ
« Reply #7 on: June 11, 2019, 10:38:35 AM »
That looks delicious.