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below is the one I use on my brats and hot dogs..... I use straight horse radish on my ribeye's and prime rib.

shopping
 
duanevalle22 said:
I dont put BBQ sauce on anything... gross

I use the creamy horse radish sauce with fresh chopped red onions and serrano chilis on my brats and dogs.
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Color me confused then. How dafuq does one bbq without bbq sauce? :bueller:
 
SWAdude said:
Man that sounds sooooo good!!!

Thanks for sharing and the extra effort for the feed back.

Three quick questions if I could spare another minute of your time.

1) What size pork butt did you use

2) how long in the slow cooker. (I am assuming overnight means the low temp setting)

3) What size jar of pepperchinis did you use?

Thanks brother.

GO RAMS!!!
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1. It was the smallest one I could find but was still significant in size. . . Fit just fine in my stand crock pot.

2. Yup, low and slow. I started mine at like 4/5 pm the day before and was shredding it up the next day around 2.

3. Just searching pictures I added the 16 oz sliced pepperocinis with all the juice. . . then I ended up adding 3 or 4 more full pepperoccinis to try to enhance the flavor a bit more.

It's definitely a new fun way to make a shredded meat that has a unique flavor.
 
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A.J. Hicks said:
1. It was the smallest one I could find but was still significant in size. . . Fit just fine in my stand crock pot.

2. Yup, low and slow. I started mine at like 4/5 pm the day before and was shredding it up the next day around 2.

3. Just searching pictures I added the 16 oz sliced pepperocinis with all the juice. . . then I ended up adding 3 or 4 more full pepperoccinis to try to enhance the flavor a bit more.

It's definitely a new fun way to make a shredded meat that has a unique flavor.
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Really appreciate the details.

I am going to do it. Maybe not this weekend but certain SB Sunday.

I have many times done a pork butt on the traeger. I am wondering if I added a little liquid smoke if I would regret that later.

Thanks again brother.

GO RAMS!!!
 
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SWAdude said:
Really appreciate the details.

I am going to do it. Maybe not this weekend but certain SB Sunday.

I have many times done a pork butt on the traeger. I am wondering if I added a little liquid smoke if I would regret that later.

Thanks again brother.

GO RAMS!!!
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Ya liquid smoke is a very delicate ingredient to play with. . . I think you could definitely add a little bit to this meal slow cooker meal - especially if you skip the beef broth - which I don't think you need(maybe a splash or two of water - but you'll get so much liquid from the fat)

Like I say I made it first with little smokies and it was incredible that way
 
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