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Local Grocery had pork butts bogo

135

Comments

  • YukonRon
    YukonRon Posts: 17,261
    Gulfcoastguy said:
    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.
    Let me k ow how it turns out
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    thetrim said:
    Keep at it Ron!
    172⁰F.....it is crawling home.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Foghorn
    Foghorn Posts: 10,226
    YukonRon said:
    thetrim said:
    Keep at it Ron!
    172⁰F.....it is crawling home.
    You probably need to wrap it in foil and crank up the temp - because I'm getting hungry.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • YukonRon
    YukonRon Posts: 17,261
    Foghorn said:
    YukonRon said:
    thetrim said:
    Keep at it Ron!
    172⁰F.....it is crawling home.
    You probably need to wrap it in foil and crank up the temp - because I'm getting hungry.
    I will get right on that. That aroma, the peach and prepped pork is awesome. That alone makes it worth the wait.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    The Governor of the Commonwealth of Kentucky has called for cease of travel from Kentucky. We are now in total lockdown.

    I got my wine cellar, I got my freezer, I got my 2 BGEs, and SRF on speed dial.

    What problem?

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • dbCooper
    dbCooper Posts: 2,678
    Any concerns with travel to Kentucky?  ;)
    Still anxiously awaiting when the butt says it's done.  Very much following.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • YukonRon
    YukonRon Posts: 17,261
    I have no concerns. In fact, our most humble of all abodes, is always open to anyone needing a place or hanging out. Just do not bring the bug.
    I am unaware of any guidelines regarding in bound visitors.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GATraveller
    GATraveller Posts: 8,207
    Yes! 

    "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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  • YukonRon
    YukonRon Posts: 17,261
    Pulled for a quick snack.....my gracious this is freaking delicious. So moist full of flavor from the brine, the rub, the peach preserves, the peach smoke.
    Simple as it can get, but the best pulled pork you will ever have.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Last night we finished the butt, pulled it and packaged it for an overnight in the fridge in one pound rolls.
    I took one of the packages out sliced it in disks, and be had biscuits, pulled pork with a touch of peach preserves.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Also, we had red beans and rice, which I took the remaining pork from that roll and chopped up fine and added. 
    This freezes well, and we often take packages when we go camping to give us the carbs and proteins for summiting.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Foghorn
    Foghorn Posts: 10,226
    YukonRon said:
    Also, we had red beans and rice, which I took the remaining pork from that roll and chopped up fine and added. 
    This freezes well, and we often take packages when we go camping to give us the carbs and proteins for summiting.
    You're killing me.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • YukonRon
    YukonRon Posts: 17,261
    Remember that 1/2 jar of peach preserves I had left over from the coating?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    I took the remainder and mixed it along with a BBQ sauce I made, dumped in one pound of the pulled pork for sammies today with two bottomless pit kids who, while at college, has done everything they could with Ramen, this will fill them up just fine.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Legume
    Legume Posts: 15,936
    Delivered the goods again.

    You need to try some of that pork in between the preserves and some peanut butter, make it a PPPB&J.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • YukonRon
    YukonRon Posts: 17,261
    Foghorn said:
    YukonRon said:
    Also, we had red beans and rice, which I took the remaining pork from that roll and chopped up fine and added. 
    This freezes well, and we often take packages when we go camping to give us the carbs and proteins for summiting.
    You're killing me.
    Feeling really bad about it.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Legume said:
    Delivered the goods again.

    You need to try some of that pork in between the preserves and some peanut butter, make it a PPPB&J.
    Why not? This is a pretty versitile cook, and the food you can make from it is always awesome. Just add one more dish to the file.

    Thank you for looking.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GATraveller
    GATraveller Posts: 8,207
    I've used the peach preserves and wood for a butt before (per your direction) but haven't done the brine.  I really need to go that extra mile when time allows.  

    "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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  • YukonRon
    YukonRon Posts: 17,261
    Ready to freeze
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    GATraveller said:
    I've used the peach preserves and wood for a butt before (per your direction) but haven't done the brine.  I really need to go that extra mile when time allows.  
    It was @bgebrent that convinced me to use it. I will not roast a butt without doing it. The difference is night and day, the flavor is intensified, texture is more tender and remains very juicy.

    I convinced him to use peach preserves. His first take was trying apricot instead. I gave him 4 kinds of bad mouthing until he tried peach. He became a believer after that.

    Doing the full process yields so much goodness it is hard to beat.

    Thank you for looking in on this. Appreciate your feedback.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • saluki2007
    saluki2007 Posts: 6,354
    Great job Ron.  Quick question, do you reapply the glaze during the cook?
    Large and Small BGE
    Central, IL

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  • YukonRon
    YukonRon Posts: 17,261
    saluki2007 said:
    Great job Ron.  Quick question, do you reapply the glaze during the cook?
    I do not, too much hinders the cook. The bark is suffeciently heavy and seals very quickly, and the flavor is not overwhelming, with the heaping spoonful on all six surface areas.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    edited March 2020
    2 pounds of pulled pork after rolling and left in fridge to solidify, vacuumed packed and ready for freezing.
    These bad boys are ready for pastas, burritos, tacos, nachos, and many other cooks down the road.


    Thank you for you comments. It was fun on my end.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    edited March 2020
    YukonRon said:
    I have no concerns. In fact, our most humble of all abodes, is always open to anyone needing a place or hanging out. Just do not bring the bug.
    I am unaware of any guidelines regarding in bound visitors.
    Perhaps the person that hit disagree has more information than I, should that person care to share, I think it is important enough to do so. What say you?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    My sammieWorth the wait.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • thetrim
    thetrim Posts: 11,387
    That ALL looks totally incredible!!!
    =======================================
    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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  • buzd504
    buzd504 Posts: 3,877
    YukonRon said:
    YukonRon said:
    I have no concerns. In fact, our most humble of all abodes, is always open to anyone needing a place or hanging out. Just do not bring the bug.
    I am unaware of any guidelines regarding in bound visitors.
    Perhaps the person that hit disagree has more information than I, should that person care to share, I think it is important enough to do so. What say you?

    I didn't tag you but I think the point is stay home means stay TF home.  If you are having visitors, then someone is not staying home.

    The closest I want you (any of you) getting to me is 10 feet and out of doors.

    To each his own though, YMMV.

    Great pork, Ron.  Will definitely be trying all the steps.

    BTW - we took some PP out of the freezer and made a quick chili with butternut squash, various chillis (canned and fresh) and some canned tomatoes.  Came out great.
    NOLA
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