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Neighborhood Kentucky Derby Butt Blast has begun
Just put 3 pork butts in a brine for 48 hours. 27 pounds of bone in flavor getting ready to be served up on Saturday following #145.
I will be making tacos with the peach butt, and I am making a peach salsa to go with it.....
Bourbon Slushies will also be served, ahem, in place of mint juleps.
It is on.
XL and MM
Louisville, Kentucky
Comments
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Great entertainment- sounds like a great day regardless of the weather jockeys and tightening sphincters. Party-time for sure!
This one is quite a challenge to handicap, as is any 20 horse field. Historically I do better with the Preakness as that culls the herd. But for the run-up and 2 minutes of sheer excitement, hard to beat. Enjoy as I know you will and invest wisely 😎
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
After many years of fruitless endeavors at the betting windows, I have decided to limit my wagering on things I am somewhat sure about.
Horses ain't it. Still love the event. Kentucky becomes the coolest place on earth for those two minutes of the sun shining bright.
You ought to come on over if you have the time, you know you are always welcome here.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Love the derby Ron. Y’all have a great time.
Sandy Springs & Dawsonville Ga -
I know good times and great eats are ahead!
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Sounds let Saturday is gonna be terrific.
Your guests would be well advised to clear their schedules for Sunday aka The Slushie Aftermath.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Ron....I wish you and the city of Louisville the best of times. One day....I will show ......up at your house for this event. Cheers!
So we will see mudders again this year?
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I was born in KY, still have family there, but never cared anything about the Derby. My ex was born during the 1948 Derby. Citation won and went on to win the Triple Crown that year. Her dad was a broadcaster and was calling the Derby live over the radio during her birth, literally. Not sure Mom ever forgave him. :) Citation was the last Triple Crown winner until Secretariat in 1973. As for me, just never had any interest.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
what part of Ky did you drop your afterbirth?
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Have a great Derby Ron. I know the food will be great.
_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
@YukonRon once the dust has settled and all your gust are happy, would you mind sharing the recipe? Peach and pork are like peas and carrots, I'd like to replicate this awesome cook to come....
Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL -
CAn't wait to see the event documented, @YukonRon Have a great weekend!
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Thank you Brent. It should be a fun rime rhis weekend.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Certainly good times....we will see about the eats.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Yeah, those Sundays are for eecovery and the Bloodys Robin makes.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Supposed to eain again this year, so it might be a porch parry or something.
I do hope you make it up sometime. Always enjoy hanging out with you.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Great story, sorry the Derby hits a big zero for you. The state begins the party the first week of April, and it ends about a week after the Derby.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Plenty of places to see and plenty of things to do in this month long, Statewide party.
If I ever find it I will let tou know.....lol
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
It will be alright. The friends are what make it so fun.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Will do
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Do the best I can but sometimes witness protection will not let me photograph some of these folks.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Enjoy the time with friends- a great weekend in store for all.
Greensboro, NC -
We look forward to the updates as they come in. Enjoy a GREAT weekend!
Be careful when following the masses. Sometimes the M is silent.
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Liver conditioning exercises start Thursday evening. Informal porch get together for the neighborhood, touring homes for adult beverages and appetizers.....
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I use a modified version of Alton Brown's that @bgebrent shared with me a few years back. Thanks to Brent's help and some determined experimentation, I make the best around here. Which is not saying much, but it is really good.
I start the peach butt prep by trimming off all the hard fat. I leave some on, as I would do when trimming out a brisket.
The most important part of the cook is the prep, getting the brine together is easy. Use 2 quarts of water, add it to the container you will be brining the pork butt. Be sure this is done first. Add 12 ounces (weighed) of pickling salt, stir until dissolved. Then add 3/4 cup of molasses, then stir until completely dissolved. Place butt in the container. Place container in the fridge for 48 hours, flipping once after 24 hours.
After brine process is complete, pull from container, pat dry. Use your favorite rub and power rub that onto the surface, be sure entire surface is heavily covered. Place back into the fridge 12-16 hours.
Remove from fridge, slather thick, heavy amounts of peach preserves over rub, covering entire surface.
I cook low and slow, 225F. Once the white smoke has cleared, and grill holds steady at 225F place peach chunks on coals. I use 6-8 fist sized chunks I get them from Frutia Smoking Woods (Just google it). It is worth ordering just to open that box and get a nose full of that heavy peach smell.
Cook until bone is easily removed....then shred. I have to use a pizza peel to get it off the XL.
We will serve it up in white flour tacos with peach salsa and shredded cheeses.
I hope you enjoy the recipe.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Make the trip, you will have a blast.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
If I can keep up with either the phone or camera, I will post a lot...
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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Have a great weekend Ron.
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Looking forward to the editorial and pics.. Have a blast Ron..
Greensboro North Carolina
When in doubt Accelerate.... -
Looking forward to the pics as well, have a great time!
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