Not One, But Two Great Recipes From BBQ Bob of BBQ Guru!
This recipe is very near and dear to my heart. It was passed down from my Grandmother to my mother and then down to my wife. I have been eating this on Easter Sunday since I was a little boy. The tradition came from the fact that we did not eat meat on Fridays during lent and we did not eat meat from Good Friday until Easter morning after Sunday mass.
We are now cooking these in our smoker and they are delicious!
1 pizza dough (brought to room temp- let is rise)
6 hard boiled Easter Eggs sliced
1 cup of sliced or chopped pepperoni
1 cup of sliced or chopped Soppressata
1 cup of sliced or chopped hard salami
2 cups of sliced extra sharp provolone cheese
Set Smoker to 375°F
Roll out the pizza dough and place it in a half size (12×14) aluminum full pan with has been dusted with flour.
Layer the cheese, eggs and meats in the center of the dough and when you are finished, pull up the sides of the dough and pinch together tight so the dough does not separate. Brush with olive oil and place the pizza (in the pan) in the smoker. (We do not use smoke wood, just charcoal)
Cook until the top browns and the cheese has melted. Approximately 25 minutes. Let cool slightly, cut and serve.
Jalapeno Cilantro Pork Steak Bacon Burger
1 Pork Butt roast (about 3 lbs)
1 pack of onion buns
3 stips of Jalepeno & Cilantro Bacon (www.bespokebacon.com)
1 medium fresh jalapeno
1 medium vidalia onion
4 oz. sour cream
3 tsp. Olive oil
Pre-set smoker to 275° F.
Rub pork roast with olive oil and season it with kosher salt, black pepper and garlic powder. Slow smoke Pork roast until it reaches 175°F internally.
In a medium size skillet, fry up the jalapeno cilantro bacon until crispy then set aside on some paper towels. Using the grease from the bacon, carmelize thick sliced rings of the vidalia onion and set aside as well.
Finely chop a small bunch of cilantro, 1 jalapeno pepper (seeded) and the sour cream into a bowl and mix lightly. Set aside.
When the pork roast has reached 175° F internally, let it rest for 20 minutes then slice it into 1 1⁄2” thick slices.
Assemble burgers by smearing jalapeno/cilantro sour cream on both sides of bun, place pork steak onto bun, top with carmelized onions, Jalapeno cilantro bacon and serve.