The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Apple and Jalepeno Jelly (http://www.bbq-brethren.com/forum/showthread.php?t=152527)

Grizzly6 01-28-2013 07:15 AM

Apple and Jalepeno Jelly
 
Lately I have been using Apple jelly and Jalepeno Jelly at the end of my Pork Butt cooks.

When I get the butts to about 160 to 175 internal I place them in a foil pan with about 1/2 a jar of apple Jelly and about 2-3 tablespoons of Jalepeno Jelly. Place foil over the top and then place in the oven at about 350 until the meat is done. I take the meat out of the oven and let it rest for 30-40 minutes. When I pull the meat I leave it in the pan and mix it up all together. It ends up tasting awesome. Little sweet, a little heat and a whole lot of awesome.

Thoughts??

Tack 01-28-2013 07:18 AM

Sounds good to me!!

thirdeye 01-28-2013 07:25 AM

If you do a wrapped step on your ribs, try either one in there.

Grizzly6 01-28-2013 07:27 AM

Quote:

Originally Posted by thirdeye (Post 2344744)
If you do a wrapped step on your ribs, try either one in there.

I tried some Peach, Mango, Habenero Jelly on some ribs once. Ended up pretty good and my wife liked them enough. I should try some apple and pepper jelly next time.

Teamfour 01-28-2013 07:28 AM

Sounds great, but why wouldn't you finish the butt in the smoker?

chriscw81 01-28-2013 07:40 AM

Sounds tasty to me!




Sent from my Nexus using Tapatalk 2

Rich Parker 01-28-2013 07:52 AM

I use Texas Pepper Jelly all the time on my BBQ. That sweet heat is excellent.

Sent from my Nexus S 4G using Tapatalk 2

Grizzly6 01-28-2013 07:52 AM

Quote:

Originally Posted by Teamfour (Post 2344748)
Sounds great, but why wouldn't you finish the butt in the smoker?

This last time I had some ribs on the smoker and did not want them cooking at 350. I also misjudged the time to cook a 3.5lbs butt and did not have the time to finish it at 275 with the ribs.

Also, during the winter, it is nice to have the oven finishing the cook. I don't have to walk outside and the oven is a constant heat. The butt is not absorbing any more smoke and I am not overly concerned with bark when cooking for the family.

I'm also rather cheap and using the foil pan in the oven keeps it cleaner and can be re-used over and over.


All times are GMT -5. The time now is 05:48 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.