The trick is to smoke the meat and not make the meat smoke

PULLED PORK & SLAW PANINI

  Date: January 04, 2014
  Favorite: Panini
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I've been looking forward to trying some of the recipes in Perfect Panini since I bought it back in October. This recipe was timely because I had just the right amount of leftover pulled pork sitting in a FoodSaver bag in my freezer. i also had leftover ingredients from when I made SANDI's SWEET & SPICY BARBECUE BEANS several days ago too. Other than buying two more cans of beans and onion rolls, this meal was made with items I had on hand. I will let the pictures describe most of the "action", but I should mention this was my second trial run of my new panini cooking method. I preheat both of my BGE Half Moon Cast Iron Grill Griddles along with the grill. Once everything at the griddle level is at 375 degrees, I stabilize the Egg. I let it stay at that temp for 30 minutes before adding the food. For paninis, 30 minutes is usually the time required for final assembly of the sandwiches. To cook I put the paninis on one of the Half Moon Grill Griddles (ridged side up) and flip the other grill griddle and place on the panini ridges down. This time because there were 4 very stuffed sandwiches I used a foil wrapped brick on top to add some additional weight. This cooking method worked out very well again. I had 4 nicely pressed sandwiches with a nice lightly crunchy exterior. Everyone loved the fillings and I was asked to make more paninis from this book again real soon (next weekend).
Recipe Source:
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King Arthur Flour Website
Perfect Panini:
Pulled Pork & Slaw Panini - Page 23
Grill:
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Big Green Egg

Griddle Grilled:

Using the Big Green Egg Kamado Cooker
Gear:
  • BGE S-S Grill Grid
  • BGE Half Moon Cast Iron Grill Griddle (Ridged Sides In) x2
  • Wicked Good Weekend Warrior Lump Charcoal