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tomshoots
05-19-2013, 09:06 PM
I recently aquired some cherry and peach chunks to add to my arsenal of apple and pecan. I wanted to try it in the drum with pork and as luck would have it loin back ribs were on sale at HEB. Soooo...

http://i738.photobucket.com/albums/xx27/tomshoots/tomshoots2/tomshoots%203/DSCN0746.jpg (http://s738.photobucket.com/user/tomshoots/media/tomshoots2/tomshoots%203/DSCN0746.jpg.html)

http://i738.photobucket.com/albums/xx27/tomshoots/tomshoots2/tomshoots%203/DSCN0747.jpg (http://s738.photobucket.com/user/tomshoots/media/tomshoots2/tomshoots%203/DSCN0747.jpg.html)

Mrs. Shoots absolutely loved it. Less smoky yada,yada. Sweet. I dug it too, inspite of a less than successful cook.:exasper:

I overcooked and dried 'em a bit. Mrs. Shoots disagreed; they were great! But I did get enough to evaluate the peach. Awesome smell while cookin'! In fact, just takin' a whiff of the freshly opened bag without even lighting told me I was on a good trail.

And the flavor was very mild and sweet. Less prominent
smoke ring on the meat. Just a hint of smoke with an identifiable peach flavor. Very nice on pork.

Based on first impressions, I like the peach better than the cherry. But we're not comparing apples to apples; pun intended. Trying each on same meats would be more conclusive.

But in any case, I still beleive a mix of nut wood with peach or cherry would be better. I just wanted to try both separately to get an idea as to what to expect.

I will continue the experiment. Stay tuned.

Now pardon me while I go back to rib cookin' school...:blushing:

BluDawg
05-20-2013, 02:15 PM
I'd hit them Peachy Pig Pops Tom:drooling: I bet a little Pecan might be purtty good in a twisted Peachy crumble sorta way :shrug:

tomshoots
05-20-2013, 06:58 PM
I'd hit them Peachy Pig Pops Tom:drooling: I bet a little Pecan might be purtty good in a twisted Peachy crumble sorta way :shrug:

That's what I'm talkin' about. Apple is purty good on it's own. Peach and cherry need a little extra punch IMO. Mama likes the fruit woods as is. The trick will be achieving a balance with pecan that we will both enjoy.

peculiarmike
05-20-2013, 11:59 PM
Wish I could hit a couple of those so I could give an opinion.
They look good from here. :msn-wink:

jwbtulsa
05-21-2013, 05:17 PM
That's what I'm talkin' about. Apple is purty good on it's own. Peach and cherry need a little extra punch IMO. Mama likes the fruit woods as is. The trick will be achieving a balance with pecan that we will both enjoy.

I do a lot of peach/pecan combos. I just adjust the ratios depending on the meat.
75/25 pecan to peach for briskets, 50/50 for pork. 25/75 for birds and such. I've found that if I want to try a new rub I go with more peach so as to discern the flavors. Enjoy. I'm wishing that I was back in Tulsa watching the thin blue smoke.

tomshoots
05-21-2013, 07:39 PM
I do a lot of peach/pecan combos. I just adjust the ratios depending on the meat.
75/25 pecan to peach for briskets, 50/50 for pork. 25/75 for birds and such. I've found that if I want to try a new rub I go with more peach so as to discern the flavors. Enjoy. I'm wishing that I was back in Tulsa watching the thin blue smoke.

Thanks! I'll keep this in mind going forward.