Since smoking a pork butt is so
quick and easy (definitely not quick, but easy? Hell yeah!) we try to keep pulled pork on hand all the time - putting together a sammich or two is very much quick and easy.
A few years ago, Carl's Jr (and presumably Hardee's) put out a limited-time specialty burger, something with 'Memphis' in the name - it might have been simply "Memphis Burger" - that included a pile of pulled pork on top of a burger. I put a couple of Mock Memphis Burgers together for us yesterday. Basically: 1 quarter pound burger, topped with a slice of cheese, topped with a quarter pound of pulled pork (or as much of a quarter pound as will fit on the thing) and finished with barbecue sauce. I used a local brand, Garland Jack original, slightly sweet, with a little bit of a kick. The original included an onion ring or two, but I was fresh out. Maybe fried onions from a can might be an option for future versions. And there will be future versions!
Great job! Looks like a perfect smok'in team!
Ever since we started this hobby, we've pretty much handled it as a team - we even laughing referred to ourselves after the title of the first Jamison & Jamison book we got: Smoke and Spice. I handle the kitchen parts (Spice) and he handles the outside parts (Smoke). We still do it that way, though I think he's got the easier end now, since there's no more hourly mops, keeping an eye on the fire, etc.
That's okay, he usually is the one to pull the pork, and he definitely does the carrying of stuff from kitchen to smoker, and back again, so I certainly can't complain.
