Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: powermatt99 on May 22, 2020, 01:16:44 PM
-
At the onset of our shutdown in Wisconsin, I braved the still-frigid great white north, and smoked a load of meat. I pulled the pork and chicken, sliced the brisket, and vacuum sealed for freezer storage. Despite a slow start to working from home, I've put in several 16-hour days lately and have been relying on some of those frozen packets of goodness. One such frozen packet of goodness yielded these BBQ Pulled Pork PoBoys.
(https://live.staticflickr.com/65535/49924497642_219ac2d351_c.jpg) (https://flic.kr/p/2j4E6NJ)IMG_0210 (https://flic.kr/p/2j4E6NJ) by Matthew Turner (https://www.flickr.com/photos/55431977@N00/), on Flickr
Work has mostly ended now for those of us in education so I'll be back to running the WSM more as we still socially distance our way through summer. I can't think of a better socially distanced activity than throwing a giant hunk of critter on the WSM, leaning back in a chair, and enjoying a pour or four of Scotch.