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  1. #1
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default First Peach Cook

    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...





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

    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...
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I'd hit them Peachy Pig Pops Tom I bet a little Pecan might be purtty good in a twisted Peachy crumble sorta way
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by BluDawg View Post
    I'd hit them Peachy Pig Pops Tom I bet a little Pecan might be purtty good in a twisted Peachy crumble sorta way
    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.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Wish I could hit a couple of those so I could give an opinion.
    They look good from here.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #5
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Quote Originally Posted by tomshoots View Post
    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.
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by jwbtulsa View Post
    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.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


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