British BBQ Society Forums

Hi all....

Need to dip into your collective wisdom again..... cooking up pulled pork and 'slaw for 50 odd people on Saturday.

What type of bun do you think compliments this the best? Any classics or it is just best to find something middle of the road?

Thanks,
Steve C
RockPitBBQ

Good o'l British Bap I would have thought. Nice and soft to absorb any excess juices.

I'd agree - I tend to go soft and as wide a diameter as possible!

Hi
At home I am a huge fan of the wrap, but far too fiddly for 50, I would ask you to give due consideration to bap dimensions.

Too tall and there is squidge related sadness, too generous in the girth and your sensible pp portion looks like a nouvelle cuisine offering on the dinner plate sized affair.

May I offer the simple supermarket white floury bap, ideal for juice absorbtion and dimensionally appropriate for an catering event.

Cheers
Tiny

A nice oven bottom.... but if uou are serving people a normal barm

Sent from my GT-N7000 using Tapatalk

The best bun that i've come across for BBQ are a 5 inch steam proved buns as they have a denser consistency inside while remaining soft on the outside and hold together better than normal buns when loaded up with pork slaw and sauce as others have a tendency to fall apart in your hand too easily. But they'll cost 3 x as much as bookers 5 inch floured baps and also difficult to find someone who'll make these for you as you'll need to speak to a local bakery to see if they can make these for you.

We serve seeded brioche, very light weight but the sweetness works well with smokey pulled pork and chipotle coleslaw.

I've just found a supplier of pagnotta rolls. Used to make these myself, one side toasted and rubbed with a clove of garlic makes an amazing vessel for pulled pork.

Density is key as with Ed's suggestion, these bad boys hold together beautifully.

Another great option is using toasted cheese scones to make pork sliders. You will not regret trying that one!

I'm a fan of oven bottom muffins, but IMHO you can't beat some thick sliced sourdough

I like the sound of the Pagnotta!

Do you have a recipe Steve?