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Super Bowl Peach Butt

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Comments

  • JRWhitee
    JRWhitee Posts: 5,678
    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
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  • YukonRon
    YukonRon Posts: 17,261
    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
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  • YukonRon
    YukonRon Posts: 17,261
    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
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  • SGH
    SGH Posts: 28,988
    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. 

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  • YukonRon
    YukonRon Posts: 17,261
    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
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    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"
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  • northGAcock
    northGAcock Posts: 15,173
    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?
    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
    JohnnyTarheel said:
    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
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  • Jcl5150
    Jcl5150 Posts: 287
    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.
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  • YukonRon
    YukonRon Posts: 17,261
    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.

    northGAcock said:
    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
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  • YukonRon
    YukonRon Posts: 17,261
    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
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  • YukonRon
    YukonRon Posts: 17,261
    @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
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  • Greedygoat
    Greedygoat Posts: 134
    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
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  • YukonRon
    YukonRon Posts: 17,261
    Greedygoat said:
    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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