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First try with the peach preserves on a pork butt
Comments
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Sure, but do you have the stones to do it?THEBuckeye said:I see more @nolaegghead handles right around the corner. -
Connecticut Q, get it right.bgebrent said:Carolina Q is on a low sodium diet. You'll see.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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My Photography Site -
Connecticut is hard to spell. I'll try harder Matt, promise.tarheelmatt said:Connecticut Q, get it right.Sandy Springs & Dawsonville Ga -
Matt's full of that.Killit_and_Grillit said:Connecticut Q.
Thats good $hit Matt.
I have to watch my sodium intake and apparently, some find humor in that. When it catches up with them, perhaps they will reconsider.CarolinaQ said:@Legume because of my salty disposition or is there something I'm missing?I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Jeez, no, not finding humor in your condition and it's not my business to raise anything about a condition. You're very clear (and open) about restricting salt, in fact, kudos to you for being so disciplined about it. Don't let my yankee sense of humor throw you off.Carolina Q said:Matt's full of that.
I have to watch my sodium intake and apparently, some find humor in that. When it catches up with them, perhaps they will reconsider.
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I thin out the preserves with jalapeno juice. Nice looking chunk of meat right there.
Phoenix -
No problem,my friend. Doc actually told me I didn't have to be so anal about it these days. That I had improved enough that I could eat a strip of bacon from time to time.Legume said:Jeez, no, not finding humor in your condition and it's not my business to raise anything about a condition. You're very clear (and open) about restricting salt, in fact, kudos to you for being so disciplined about it. Don't let my yankee sense of humor throw you off. But now I'm used to low sodium and too much tastes awful! I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Coming up on 195 degrees. Going to wrap and cooler it for a couple hours before pulling.
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Trust the feel. If a bone-in protein then go til the bone pulls clean, otherwise when it probes like buttah you are there. FWIW-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.
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So, I suppose there is no way to change your forum name at all? Bummer. Guess I'm stuck with kweitz for the next 20 years.
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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Hey I'm WeberWho. I made this stupid name up as I was planning to ask a few questions here on the forum and than skip town. 7 years and 5,000 posts later I'm still here with a stupid name! Want to trade names?kweitz said:So, I suppose there is no way to change your forum name at all? Bummer. Guess I'm stuck with kweitz for the next 20 years.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Don't you live in Whoville? What's Cindy-Lu Who up to these days?WeberWho said:Hey I'm WeberWho. I made this stupid name up as I was planning to ask a few questions here on the forum and than skip town. 7 years and 5,000 posts later I'm still here with a stupid name! Want to trade names?Flint, Michigan -
I kinda like weberwho!
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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Yes. It's like your social security number apparently. Only issued once and follows you for life.WeberWho said:Hey I'm WeberWho. I made this stupid name up as I was planning to ask a few questions here on the forum and than skip town. 7 years and 5,000 posts later I'm still here with a stupid name! Want to trade names?
I was pretty happy with the results of this experiment. Next time I'd wrap it earlier than I did as the bark was more chewy than crispy. Definitely will try again though, the flavor was great. -
Seven yrs to get to 5k? SlackerWeberWho said:Hey I'm WeberWho. I made this stupid name up as I was planning to ask a few questions here on the forum and than skip town. 7 years and 5,000 posts later I'm still here with a stupid name! Want to trade names?
let's not talk about stupid handles... -
So I guess The member formerly as kweitz is off the table. I didn't lurk long enough before joining!
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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CarolinaQ (no space) said:
I was pretty happy with the results of this experiment. Next time I'd wrap it earlier than I did as the bark was more chewy than crispy. Definitely will try again though, the flavor was great.Looks great at the finish.
All my experience points to the wrapping being the deal that will soften the bark. Thus an earlier wrap should result in even less crispness. But by the time I get to the end stage of a cook the adult beverages are influencing any observations. FWIW-
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. -
You can change your email address, though, right? So what happens if you change your current name to some other email address, so "CarolinaQ" now is that other email address. Wouldn't that free up your current email address to register under another "handle?"CarolinaQ said:... Yes. It's like your social security number apparently. Only issued once and follows you for life. ...
I mean, sure, this is hardly a life-or-death issue, but gosh, it's just confusing to have two different guys with the same name here. This has to be fixable, and if you don't fix it right away, you'll never want to fix it. -
@YukonRon do you normally put the peach preserves on at the beginning or end? I seem to remember putting them on during the last 1 or so of the cook. The peach is definitely a game changer - I can't make a butt without it now.
Milton, GA
XL BGE & FB300 -
I put it on at the beginning, after I do the dry rub. I have found, besides the flavor, the moisture is retained within, much better.GoooDawgs said:@YukonRon do you normally put the peach preserves on at the beginning or end? I seem to remember putting them on during the last 1 or so of the cook. The peach is definitely a game changer - I can't make a butt without it now.
Good luck and let me know if I can be of further assistance."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I've always had great results using peach preserves as @YukonRon suggested. I use it in place of mustard as the binding agent to hold rub along with peach wood from the in-laws orchards. Does not disappoint!!
"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 -
Looks like a great finished product, I will have to try the preserve method out.CarolinaQ said:Coming up on 195 degrees. Going to wrap and cooler it for a couple hours before pulling.
Question, did you cook the butt without a catch pan below? In the past when I've done butts and just this weekend I did some babyback ribs which produced a ton of fat/grease drippings and can't imagine that all collecting on my platesetter or in the charcoal, just curious. -
My platesetter has been through many smokes without a pan or being covered. I haven't had an issue with it below 350 degrees. I have done chicken wings raised with the platesetter at 400 degrees and then I do notice a bit of a burnt smell in the smoke, so I just do those direct now and flip a few times during the cook.feef706 said:Looks like a great finished product, I will have to try the preserve method out.
Question, did you cook the butt without a catch pan below? In the past when I've done butts and just this weekend I did some babyback ribs which produced a ton of fat/grease drippings and can't imagine that all collecting on my platesetter or in the charcoal, just curious. -
I got a 9 lb peach butt going now, 24 hour wet brine (blonder brine, dissolved 3/4 cup molasses in) . . Rinsed off & dried before adding mustard & dry rub (peach added at end) I’ll be gone most the AM so a bit worried about burning with all this sugar. Owell, I will just wrap if / when the color gets too dark.
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
The color on that is incredible!___________
"We are currently clear on OPSEC..."
Ogden, UT
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thanks, it was pretty good . . lots to vac seal / freeze and pull for quick weeknight dinners /nachos / etc.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is”
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