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Super Bowl Peach Butt

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Comments

  • JRWhiteeJRWhitee Posts: 5,662
    Yukon Ron for the Win!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • YukonRonYukonRon Posts: 16,266
    caliking said:
    I'm drooling over here. The blue cheese sriracha coleslaw recipe is a bonus!
    Easy as can be. That is my sriracha/bleu cheese sauce I use on the tenderloin sliders at the Blasts. Just throw in the veggies. Thank you for the kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 16,266
    JRWhitee said:
    Yukon Ron for the Win!
    Thanks Jim, for the kind words. If it wasn’t easy, I wouldn’t do it. I want to learn your coned beef. That was the best I have ever had.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SGHSGH Posts: 27,841
    YukonRon said:
    The butt is done
    It looks amazing brother Yukon 👍

    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. 

  • YukonRonYukonRon Posts: 16,266
    SGH said:
    YukonRon said:
    The butt is done
    It looks amazing brother Yukon 👍
    Thank you Scottie for the kind words. Good to see you again my friend.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JohnnyTarheelJohnnyTarheel Posts: 6,363
    Mercy!!  That bark looks outstanding... I have got to try this method... you know we are all about vinegar in everything in NC... you have now pushed me over the edge to make a go of your masterpiece!!   
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • northGAcocknorthGAcock Posts: 14,827
    caliking said:
    I'm drooling over here. The blue cheese sriracha coleslaw recipe is a bonus!
    ......and how could he do it all without a slicer?
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • YukonRonYukonRon Posts: 16,266
    Mercy!!  That bark looks outstanding... I have got to try this method... you know we are all about vinegar in everything in NC... you have now pushed me over the edge to make a go of your masterpiece!!   
    Johnny, my man! The glaze adds flavor big time but we use any kind of sauce that is out there when it is pulled. One of my faves is a vinegar mustard sauce we found up her called “Carolina Special” at a butcher shop. The owner is from NC, and makes it himself. Dang tasty, that is for sure on peach smoked and peach glazed pork butt sammies.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Jcl5150Jcl5150 Posts: 228
    YukonRon said:
    Going old school like I do for most of my cooks. Dialing in the temp while I let the preserves settle on the pork butt.
    I’m going to give this a go tomorrow.  Question:  do you cook directly on the grate?  I’m worried about the preserves sliding off.
  • YukonRonYukonRon Posts: 16,266
    Jcl5150 said:
    YukonRon said:
    Going old school like I do for most of my cooks. Dialing in the temp while I let the preserves settle on the pork butt.
    I’m going to give this a go tomorrow.  Question:  do you cook directly on the grate?  I’m worried about the preserves sliding off.

    caliking said:
    I'm drooling over here. The blue cheese sriracha coleslaw recipe is a bonus!
    ......and how could he do it all without a slicer?
    Thinking he has all to tools now
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 16,266
    Jcl5150 said:
    YukonRon said:
    Going old school like I do for most of my cooks. Dialing in the temp while I let the preserves settle on the pork butt.
    I’m going to give this a go tomorrow.  Question:  do you cook directly on the grate?  I’m worried about the preserves sliding off.
    I place on a grate, elevated in the dome with a ceramic plate beneath it, and a drip pan on the ceramic plate.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 16,266
    @Hoster05
    I hope you enjoyed it as much as we do. We stand outside before taking it off the egg with a pizza peel, and pull the bark with either a beer or a rose' for an appetizer. The competition for the bark gets a bit fierce at times.

    Your cook looks awesome. Great photos too. Thank you for sharing.

    That is a solid cook, I am doing another next week. I will use this thread to share.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • GreedygoatGreedygoat Posts: 128
    I just put a butt in some brine this morning for my first attempt at a Peach Butt.  Thanks for sharing Ron.
    XL and a Mini-Max.
    Boca Raton, FL
  • YukonRonYukonRon Posts: 16,266
    I just put a butt in some brine this morning for my first attempt at a Peach Butt.  Thanks for sharing Ron.
    No problem, hope you will enjoy it as much as we do.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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