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Local Grocery had pork butts bogo

245

Comments

  • YukonRon
    YukonRon Posts: 17,261
    Good morning. Hope all is well. I got up early to start the fire and to get the XL set up for 225⁰F. I lit the center back of the rockwood/peach smoking wood combo in the fire box. While waiting I have pulled the bone in pork shoulder from the brine. Has a slight aroma of the molasses.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    edited March 2020
    I am using olive oil for a quick base to the rub, because I am a belt and suspenders type of guy. Most rubs I make do not readily stick to fat. This ensures the rub stays.

    Olive oil applied
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Rub is next. Really rub this into the meat, do not just sprinkle it on.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    How it looks after the sweet heat rub has been applied
    Be sure to rub this in with force.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Ok, now the messiest part of the cook the application of the peach preserves. I use about 9-10 oz from an 18oz jar for this step.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    I spoon it out into the bowl I used for rub.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    I use 1 heaping table spoon on each side. Do not forget about your coffee.
    This early in the morning you need something to keep you awake.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Again this is rubbed in on all sides. Right now if you are smoking with peach, you are getting a wonderful aroma from your BGE. Thick and heavy, your neighbors are going to love you.

    This is how it looks after the preserves are applied vigorously on all sides.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    On the grill....now we wait for about 10 hours until it is ready at 202⁰F or there about.
    Have a great day, stay safe and check on those that have nobody.

    Be back later.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • thetrim
    thetrim Posts: 11,387
    I'm up early with you.   Great start sofar!!!
    =======================================
    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 PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • YukonRon
    YukonRon Posts: 17,261
    thetrim said:
    I'm up early with you.   Great start sofar!!!
    I am getting ready to get my dog her 5K this morning..along with some training.

    Cool and a bit crisp, so it should not be too bad.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GATraveller
    GATraveller Posts: 8,207
    Love the recipe so far!  Can't wait for the finished product.  

    Thanks for taking the time to share.



    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • johnnyp
    johnnyp Posts: 3,932
    Beautiful tutorial, Ron.  Looking forward to the finish
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • YukonRon
    YukonRon Posts: 17,261
    GATraveller said:
    Love the recipe so far!  Can't wait for the finished product.  

    Thanks for taking the time to share.


    Glad to do so. I am hoping a few people think about trying it.

    Thank you forooking in and thank you for the kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    johnnyp said:
    Beautiful tutorial, Ron.  Looking forward to the finish
    Thank you, means a lot. Hoping folks see how easy this is and try it or something like it for themselves.

    Hope all is well for you and your family during these difficult times.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • TrippleRipple
    TrippleRipple Posts: 100
    This is awesome! Thank you.
    Formerly @dharley prior to some password bs.

    LBGE, 36" Blackstone, bad liver & a broken heart

    Three Rivers, MI
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  • northGAcock
    northGAcock Posts: 15,173
    Ron....keep on cooking brother......keep on cookin.
    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
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  • YukonRon
    YukonRon Posts: 17,261
    TrippleRipple said:
    This is awesome! Thank you.
    Thank you for checking in. The real awesomeness comes from that first bite of char. Seriously. We actually stand around the Egg, pulling pieces off prior to removing from the cooking grid.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Something from The Allman Brother's Album "Eat a Peach" not sure if the recording was from that album, but it was from that LP:
    https://youtu.be/Pwbowi-8Yoo
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    northGAcock said:
    Ron....keep on cooking brother......keep on cookin.
    Will do my brother. Hoping all is going well for you and the family.

    Everybody has moved back in here, kids home from college, crowded house from being semi empty nesters.....

    The world as we once knew it to be, has changed.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • northGAcock
    northGAcock Posts: 15,173
    We are fine so far. Been listening to my man Dylan's new release. Getting outside with some cooks on the egg during this beautiful weather.......stay safe. 
    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
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Ron, I’ve tried those bourbon slushies and they were a hit. I’ve got my eye out for peach wood locally, and once I do, this is the first recipe I’m trying. Thanks for sharing the steps and looking forward to the delicious end result. 
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  • YukonRon
    YukonRon Posts: 17,261
    northGAcock said:
    We are fine so far. Been listening to my man Dylan's new release. Getting outside with some cooks on the egg during this beautiful weather.......stay safe. 
    Heard some at the studio where we volunteer...like it.
    Just finished making red beans and rice great grilling weather for sure.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    CigarCityEgger said:
    Ron, I’ve tried those bourbon slushies and they were a hit. I’ve got my eye out for peach wood locally, and once I do, this is the first recipe I’m trying. Thanks for sharing the steps and looking forward to the delicious end result. 
    Thank you for the kind words. They go very well with this cook...they go well with everything.....
    Good luck ....on finding peach.   Try Fruata if you can't.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • dmchicago
    dmchicago Posts: 4,519
    Count me among those "standing by".

    Thanks for this step by step tutorial.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • YukonRon
    YukonRon Posts: 17,261
    Just now entering the stall at 145⁰F. Holding in between 225⁰F and 250⁰F. Pretty happy with it so far.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    dmchicago said:
    Count me among those "standing by".

    Thanks for this step by step tutorial.
    Thank you for checking in. Hope it helps in some way.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Just broke out my last bag of pulled peach pork, threw it into the Red Beans and Rice My Beautiful Wife made for me.....
    Awesome.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,326
    I have the bone with a good chunk of meat on it left over from Friday’s cook. No peach preserves on it this time. I plan to recook it with some pinto beans or navy beans. Maybe Rotel and onion added. Spices to be determined.
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  • thetrim
    thetrim Posts: 11,387
    Keep at it Ron!
    =======================================
    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 PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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