Peach Smoked Pork Butt with Peach Preserves

tarheelmatt said:

Good groceries will be consumed! 

Stacking the pile tonight. Our children are bringing friends, we will have about 12 or so tonight. I thought only 4 or so....oh well.

northGAcock said:

YukonRon said:

northGAcock said:

Ron, if memory serves me (a bit iffy sense my treck to Louisville)....as I was saying, isn't that beautiful back yard one that a certain beautiful blond keeps in pristine condition? Seems to me a bit less identification and a bit more elbow grease on her part would be the proper path. Oh well...get busy.

I like the way you think, and I suggest as much to My Beautiful Wife, I had better be on some serious mind altering drugs.
Just kidding, she took care of it. I tend to lose focus and hit a vegetative state when Football is on, that is the excuse I used.
Suzanne said it is a small price to pay to be fed well.

That's our girl.

She is the best....16 hours on this cook, so far.

Table, looks like a disaster

One with the dreaded fork

The M&C along with the 4bean were great additions. The children love Conundrum. I had to make a special BBQ sauce for my daughter.
I mixed the remaining peach preserves into some Sweet Baby Ray's, which she devoured. The children will be taking the leftovers home.
Sorry there were no "Before Images" of the chicken legs. They went first and they went in a hurry.
My son's girlfriend made a ranch Sriracha sauce that was incredible on everything, including the M&C.
Great meal, heading out back for the fire pit and a couple of bourbons.

dmchicago said:

I've got a small 4.5 pound butt and some peach preserves on deck for a turbo cook tomorrow. Inspired by this . 

I have not done a turbo with peach preserves, but others have, and they said it was good. It is all about the bark forming to keep the juices in. Should be outstanding. I hope you enjoy. This one took 17 hours.
I still had enough lump to cook chicken legs. 20 hours on one load and still had some left over.

Finished the evening with Peach Cobbler

lousubcap said:

@YukonRon - I am rolling into LEO right now but can definitely appreciate the level of effort across the board to produce such a banquet.  Suzy and you really know how to bring it home independent of the down-stream consumers. You both have the talents to make all who are fortunate enough to experience your gracious hospitality feel like family.  A great cook and even better evening.  Congrats across the board.

Thank you sir. It is all about comfort food in our little  home. Our yard is full of our children,and their friends, the fire pit is going, and, it is a great feeling. 
I appreciate the kind words, and, as always, you and yours are always family here, anytime.
Enjoy LEO, the view is beautiful up there.

Killit_and_Grillit said:

YukonRon said:

One with the dreaded fork

It could have been worse, it could have been "knee deep in the bowls of Mississippi".
Just kidding. When My Beautiful Wife read your response she laughed, very loud and very hard.
Hoping all is going well for you down there.

@Killit_and_Grillit
That looks like a heck of a weekend, and good for you on all the cool treasures you received and transported back home.
How long before the Super A is where you want it to be? Awesome project.

bgebrent said:

Great day Ron!  Happy for you brother!

Thanks Brent. Hope the rest of your weekend goes great. You have some cool folks with you there, a whole lot of fun times for sure. Our best to everyone.

DoubleEgger said:

How much are you cutting the Pig Dust Ron? 

@DoubleEgger
About 1/4 cup TS to 1 cup of Pig Dust. It is pretty doggone good. Killer on wings and legs.
Did really well on the butt this weekend.