Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
YukonRon's Peach Preserves-Wow!!!
FarmerTom
Posts: 685
YukonRon had posted a pork shoulder cook where he uses Peach Preserves as his final rub. Thought it sounded promising so I got some to have on hand. I was preparing to egg some pork ribs this afternoon and perused the forum for some ideas. Saw where he also uses them on ribs so I thought - Why not? I gotta tell you Ron, you've got a winner here. Those peach preserves are outta sight on pork. The wife is heading south on I65 pretty soon and I have already requested on the way home, she stop at Durban Farms and load up on peach preserves. Thank you YukonRon.

A nod to our British friends for these fine peach preserves, I used all of them.

On my new XL and ready to go.

And ready to eat along with a tater casserole and broccoli, courtesy of my wife.


A nod to our British friends for these fine peach preserves, I used all of them.

On my new XL and ready to go.

And ready to eat along with a tater casserole and broccoli, courtesy of my wife.

Tommy
Middle of Nowhere, Northern Kentucky1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies
Comments
-
Looks like a winner to me brother. Awesome job
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Absolutely a beautiful cook. You nailed it Brother Tom! Glad you liked them."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
That looks great. Thanks for posting!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum


