30 lbs of Butt for Graduation Party

HendersonTRKing

Grad party for the Princess and her Court Friday night. Also some of the King and Queen’s family and honored guests. It’s slathered and rubbed, but no brine. And it’ll get the peach preserve treatment @YukonRon. 

The plan is to put it on tonight so it’s done and rested in time to pull late afternoon, before the guests arrive. It’s pork butt — what possibly could go wrong?  (Don’t answer that, it’s rhetorical. Or go ahead and answer. What, Me Worry?)

More pix to follow as the progress progresses.  Possibly. 

GoooDawgs

Looks awesome!  Should be some nice bark with that binder. 

YukonRon

@HendersonTRKing

This is My Beautiful Wife's favorite BGE cook. Dont be shy putting it on, because the bark will cake up.

Save some of that char and throw it into your next baked beans, or turnip greens, the flavor it adds is exceptional.

I hope they turn out for you....

Let me know what you think....

marysvilleksegghead

looks like you're off to a good start

HendersonTRKing

Fire prep time! Drinking the Kirk & Sweeney 23 year old. Pretty damn excited tbh. 

bgebrent

Good times.  Sometime try the same without the mustard.  For me it works the same.  Congrats and have fun.

HendersonTRKing

bgebrent said:

Good times.  Sometime try the same without the mustard.  For me it works the same.  Congrats and have fun.

I’ve always done the mustard. Does that make me weak?  I feel like it’s kind of a crutch. And I keep buying it in bulk at BJ’s, which kind of makes SWMBO a little nuts. (Is that so wrong?)

GoooDawgs

I cant tell a difference w or w/o mustard.  The rub seems to stick either way. 

HendersonTRKing

Soooo, the butts cooked very quickly. Because of course they did. 

How long is ok/too long for FTC?  

Anyone?  Anyone?  Bueller?  Bueller?

CigarCityEgger

I’ve held a butt for 6 hours FTC, some people longer. But just make sure the temp doesn’t drop below 140 (Danger zone).

GaBGE

I had some butts get done early last year for a Christmas party. I double wrapped them in foil and put them in my oven at the lowest temp. I held them that way for 8+ hours before I put them in a cooler to transport to the party.

bluebird66

Great food right there!

YukonRon

I have done that as well. I kept BPTC for six hours easy....and as a coincidence it was a 30# cook as well. Could have gone longer I think.
How was the bark?

HendersonTRKing

Appreciated the calming words. FTC for 5 hours with absolutely no problem. Best bark, best butts ever (thx @YukonRon!).  Served in 3 in big chafing dish, and when that ran low, pulled and served the 4th. Guests (70? 100? Lost count) kept coming up to me and asking some variant of “did you really make this!?!”  I gave all credit to the egg, which did the hard work.

I *think* there may be a tiny bit left for eggs this morning or nachos later, although the Princess had many, many friends sleep over (no driving home!!) and the smart money says they got into the leftovers late night/early morning. It was that kind of bash!

Only was able to snap a few pix before the frenzy. 

YukonRon

That looks incredible...very nicely done!!!!
I have about 3 pounds left frozen, from my 30# cook.

Did you see @Stormbringer post on Nachos?

I am doing that next. He smoked his with hickory, I am going to do peach with peach salsa. See how that works.

HendersonTRKing

YukonRon said:

That looks incredible...very nicely done!!!!
I have about 3 pounds left frozen, from my 30# cook.

Did you see @Stormbringer post on Nachos?

I am doing that next. He smoked his with hickory, I am going to do peach with peach salsa. See how that works.

I usually do pulled pork nacho “scoops” — individual bites of deliciousness with everything baked right in — pulled pork, cheese, a bit of bbq sauce and a sweet-hot jalapeño. But as I survey the aftermath around here, I see that the graduating class got into the bags of Doritos scoops I thought I had hidden well enough to survive the fiesta. And I can’t find any pork!  Not complaining — this party will be talked about for a while, and in a good way (unlike some grad parties)!

HendersonTRKing

Those clever kids even had some fun with the sign. 

ryantt

@YukonRon do you make your own peach salsa? If so can you share a recipe. 

GoooDawgs

looks awesome! The peach preserves technique from @YukonRon is phenomenal.   Lately I've been putting the preserves on when the internal temp is about 180.  When did you apply them?  I'm always worried if I put them on from the start then they would have fallen off or sweated off by the end.

HendersonTRKing

GoooDawgs said:

looks awesome! The peach preserves technique from @YukonRon is phenomenal.   Lately I've been putting the preserves on when the internal temp is about 180.  When did you apply them?  I'm always worried if I put them on from the start then they would have fallen off or sweated off by the end.

I do a “modified Ron” — I cut the peach preserves with vinegar and a bit of rub, whisk it together and put it on for  3 or 4 hours, depending on the cook. Works for me!

YukonRon

ryantt said:

@YukonRon do you make your own peach salsa? If so can you share a recipe. 

I use your run of the mill salsa recipe and add some chopped peaches from a a can. Just add until you hit the right flavor profile.
Actually, that is like a lot of my recipies...just pitch in what you want to get the flavor/texture you seek.

CigarCityEgger

Looks like a great time was had, pork looks perfect!

JohnEggGio

Nice job - congrats!  More, congratulations on the graduation!

smbishop

Wow, awesome cook!

HendersonTRKing

Found some leftover pork!  Nacho fest tonight!

BGEChicago

Now there is a real treat!! ^^^^^^