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Best Pickle
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Rubit
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PostPosted: Sat Nov 07 09 1:45 am    Post subject: Best Pickle Reply with quote

What pickle brand of type is best for barbecue chopped pork and beef sandwiches?

I like a good sliced dill but I can't seem to find a good one.
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Vosholl Vulture
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PostPosted: Sat Nov 07 09 1:48 am    Post subject: Reply with quote

Vlasic IMO
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billr
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PostPosted: Sat Nov 07 09 1:52 am    Post subject: Reply with quote

Whatever is crunchiest.
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ceedubya
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PostPosted: Sat Nov 07 09 2:01 am    Post subject: Reply with quote

grandma's homemade Very Happy
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thsmoker
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PostPosted: Sat Nov 07 09 3:58 am    Post subject: Reply with quote

For Beef, a Bread and Butter by Bubbies, along with some raw onion. Just a little sweet relish in the slaw for pork...
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SmokeHound
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PostPosted: Sat Nov 07 09 4:21 am    Post subject: Reply with quote

Like so many other food-related things - it all comes down to your own personal preferences! But I'm with ceedubya on this one!!! Wink

ceedubya wrote:
grandma's homemade Very Happy

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Lumpy
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PostPosted: Sat Nov 07 09 4:41 am    Post subject: Reply with quote

Mount Olive kosher dills are good and crunchy. Great on a liverwurst sammy! Fine on pulled pork.
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allsmokenofire
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PostPosted: Sat Nov 07 09 5:35 am    Post subject: Reply with quote

I like Gedney's Spicy Bread and Butter pickles. Hot and sweet.....yummmmm! Wink
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zysmith
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PostPosted: Sat Nov 07 09 5:47 am    Post subject: Reply with quote

Bread and Butter would be my choice. Homemade if you can but most of the national brands are ok
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reptileink
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PostPosted: Sat Nov 07 09 6:00 am    Post subject: Reply with quote

I like the bread and butter myself for pretty much any pulled sandwich
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tommrussell
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PostPosted: Sat Nov 07 09 7:08 am    Post subject: Reply with quote

Steinfelds kosher dill has the crunch and tartness that works for me
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boards of FL
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PostPosted: Sat Nov 07 09 8:22 am    Post subject: Re: Best Pickle Reply with quote

Rubit wrote:
What pickle brand of type is best for barbecue chopped pork and beef sandwiches?

I like a good sliced dill but I can't seem to find a good one.


Make your own.

My girlfriend brought some pickles home after visiting her parents around christmas time last year that her uncle had made. Apparently he makes his own pickles and sends them to family members each year. She said that the pickles were actually spicy, and said that most in her family do not like spicy foods, so she mentioned that I in fact did and they told her to bring the pickles home to me.

I didn't think much of them and sort of forgot about them, leaving them to set in the fridge for a week or so. One day I was grabbing a beer and noticed the jar and decided to try one.

The entire bottle was gone a half hour later.

Never in my life have I had pickles so good that you simply cannot stop eating them. They were essentially pickles that had all sorts of peppers - mainly habaneros - floating in the jar along with dill, lots of garlic, and other herbs and peppers.

I told my girlfriend that I would literally pay her uncle to keep these things coming. She passed this on to him and shortly there after I received an email from him with the following recipe.

-----------------------------------------------------------------------------

Place clean cucumbers in jars with dill (and peppers/garlic)*.

Boil 2 quarts Water with 1 quart vinegar.

Add 1 cup salt.

While boiling hot, pour over cucumbers and seal.



*Add peppers for taste/appearance. (I use habaneros, serranos, and whatever else looks good at the time)

*Add peeled garlic cloves as desired. (I think I typically put in 4 or 5 per jar)



Also:



Use 1-1/2 teaspoons Ball Pickle Crisp per quart.

Remove 1/16 inch from blossom end of the cukes.

Use NON-iodized salt.

If the garlic turns bluish, don't worry. It's a reaction between the sulfur in the garlic and the acid in the vinegar…or you used iodized salt. Either way, no harm no foul.



Makes about 5 quarts.

Ready in 6 weeks.

---------------------------------------------------------------------


Looks fairly simple. I must warn you though, these things can get fairly hot as you add fresh habaneros.
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BRBBQ
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PostPosted: Sat Nov 07 09 11:08 am    Post subject: Reply with quote

This is one thing I like from Famous Daves, his pickles, if you have in your area!
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CrazyChef
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PostPosted: Sun Nov 08 09 2:11 am    Post subject: Reply with quote

boards of FL, I just copied and pasted that recipe. Thanks! Curious - do you refrigerate them for the 6 weeks or leave in a cool, dark environment?
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Harry Nutczak
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PostPosted: Sun Nov 08 09 2:19 am    Post subject: Reply with quote

I do not care for sweet pickles, But I got to agree with the Gedney products, They make a great "Zesty" pickle.

These things pack a kick, zesty is an understatement! It caught me by surprise. I have bought pickles labeled as hot and spicy that I thought were quite bland and boring, but Gedneys did not disappoint at all. It was hotter than what I wanted for the purpose.

Otherwise, I like the Vlasic Ovals for sandwiches, they use a huge cuke, and slice it on a bias for very large pieces.
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USDA Monkey
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PostPosted: Sun Nov 08 09 4:00 am    Post subject: Reply with quote

I buy the store brand and add a few (5-6) slices of pickled jalapeno and 2 packets of splenda. Let it sit for a day or 2 in the fridge before trying. This is one of my low-carb treats.
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Oregon smoker
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PostPosted: Sun Nov 08 09 7:19 am    Post subject: Reply with quote

I just discovered pickles on pulled pork sandwiches a few months ago.
Hot damn is that a good taste combo.
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boards of FL
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PostPosted: Sun Nov 08 09 7:40 am    Post subject: Reply with quote

CrazyChef wrote:
boards of FL, I just copied and pasted that recipe. Thanks! Curious - do you refrigerate them for the 6 weeks or leave in a cool, dark environment?


He didn't refrigerate them. Just kept them in a dark place.
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Smoke on the Horizon
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PostPosted: Sun Nov 08 09 7:49 am    Post subject: Reply with quote

My favorite pickle is TONY PACKO'S PICKLES & PEPPERS - SWEET HOTS
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Canadian Bacon
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PostPosted: Sun Nov 08 09 9:43 pm    Post subject: Reply with quote

I prefere homemade dill pickles when I have them,but if I got to go the supermarket I buy Strubbs Dill Pickles with lots of garlic in them. Very Happy
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