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Peach butt time
YukonRon
Posts: 17,125
It has begun.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
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Brined with 12 ounces of pickling salt, and 12 ounces of molasses in 3 quarts of water.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Epic outcome is downstream. Can't wait for the finish.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Gonna be a great one... hope you doing well...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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Thanks - but I kept wondering where the "peach" part came in!
I personally have QUITE a few feet of dried peach tree wood so that really caught my eye...Re-gasketing the USA one yard at a time! -
Out of the brine and into my hi tech seasoning tray. The seasoning is a mixture of a bunch of previous mixtures, so I have no idea of the mix breakdown other than there is some heat, sweetness, onion, garlic mustard seed smoked paprika chili powder, ancho chili powder, cayenne, kosher salt, black pepper, and other stuff, I can’t remember.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I used two jars of Smucker’s Peach preserves. Slathered on all sides of the already rubbed pork butt…going on somewhere between 225°F and 250°F if I am lucky.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
COOL! please excuse me for thinking you meant peach wood for smoke!YukonRon said:
I used two jars of Smucker’s Peach preserves. Slathered on all sides of the already rubbed pork butt…going on somewhere between 225°F and 250°F if I am lucky.
LOOKS great from here!Re-gasketing the USA one yard at a time! -
On the XL until tomorrow. Did anyone else hear a choir of Angels? Yeah, me neither.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
lousubcap said:Epic outcome is downstream. Can't wait for the finish.Hoping to make it happen, we shall see. Thanks for the confidence."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
JohnnyTarheel said:Gonna be a great one... hope you doing well...
Johnny Tarheel, my man! How you doing brother? Hope all is going well for you. I am better thank you for asking.Now if I can get this peach butt across the line I will be feeling a heck of a lot large and in charge. We shall see."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
2 empty jars of Smucker’s finest preserves they ever made for a slow smoke and roast, it is now a bonafide Peach Butt starting to cook, we shall see if it is a Peach butt after the cook.RRP said:Thanks - but I kept wondering where the "peach" part came in!
I personally have QUITE a few feet of dried peach tree wood so that really caught my eye...
We shall see. Hoping for the best, ready for the worst.Good to see you Ron, hoping all is going well."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I am using peach wood for smoke on this as well. It does an outstanding job with pork.RRP said:COOL! please excuse me for thinking you meant peach wood for smoke!
LOOKS great from here!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looking great.
I'm likely doing to do a few of these in about a month. Thanks for the reminder.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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Doing this for the family next door,Foghorn said:Looking great.
I'm likely doing to do a few of these in about a month. Thanks for the reminder.
Their daughter went to an out of state school on a scholarship, got injured, had to have surgery, icurrently recuperating here at her home.She would come and check on Suzy and I everyday, during her time home from the school breaks, summer, spring and fall, when we were not doing so well.I asked her what I could do to help out; “Peach butt and biscuits” was her request.
On its way. Truly the least I could do."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
That's awesome. Do you have a special biscuit recipe?
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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I will get it from My Beautiful Wife, and send it to you.Foghorn said:That's awesome. Do you have a special biscuit recipe?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
The anticipation...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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how long to brine?
aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
I brine 12-24 hours. I squally do 24, this one got 12. It will still be awesome. The rub and the preserves keep so much more moisture.Great question, sorry I did not address it earlier."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
As usual…..GawjusYukonRon said:
I used two jars of Smucker’s Peach preserves. Slathered on all sides of the already rubbed pork butt…going on somewhere between 225°F and 250°F if I am lucky.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 -
Reached 203°F, internal, jiggled when I placed the peel under it. The cracklin of this is awesome. The crust is delicious. I recommend a Pinot noir Rosé. When you quit picking at it, go with an awesome white. We have a white burgundy, we will open tonight.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Letting it settle for an hour or two, one hour is fine. "Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
This dude is my brother, everyone. He is being nice because he don’t want me to drink the Tito’s he left, the last time he came up.northGAcock said:As usual…..Gawjus
Just kidding. That Tito’s is long gone. Those Bloodies, unreal.
Thank you Robin, for being a good friend."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
beautimusaka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
YukonRon said:Reached 203°F, internal, jiggled when I placed the peel under it. The cracklin of this is awesome. The crust is delicious. I recommend a Pinot noir Rosé. When you quit picking at it, go with an awesome white. We have a white burgundy, we will open tonight. @YukonRon - Looks delicious, hoping for pics when it's pulled.Curious about your drip pan, what is that?LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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It looks delicious. Do you hit it with any seasoning after you pull it or does the peach preserves, rub, and brine give it all the flavor it needs? I haven’t been able to find any peach preserves at my stores. I’ll need to check Amazon.YukonRon said:Reached 203°F, internal, jiggled when I placed the peel under it. The cracklin of this is awesome. The crust is delicious. I recommend a Pinot noir Rosé. When you quit picking at it, go with an awesome white. We have a white burgundy, we will open tonight. XL BGE
Plainfield, IL. -
I add nothing for seasoning, but I do use sauce I make.Ragingirishman2 said:It looks delicious. Do you hit it with any seasoning after you pull it or does the peach preserves, rub, and brine give it all the flavor it needs? I haven’t been able to find any peach preserves at my stores. I’ll need to check Amazon.Great question, I should have addressed sooner."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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Shredded, took about two pounds to the neighbors. They loved it."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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