Photo credit: raphye Alexius
Photo credit: larry ohrburg
by melissA cooksTon
P e Ac h
lo i n
INGrEDIENtS 6 peaches, plus 1 peach per person 1/4 cup water 3 cups sugar one 8 pound bone-in pork loin 4 tablespoons yazoo’s ultimate bbQ rub, divided 1 tablespoon brown sugar per person
Peel and pit 6 peaches, then dice.
Place in pot with water and sugar and cook on medium heat until thickened, about 45 minutes. Pour into food processer and puree.
rub pork loin with bbQ seasoning, and allow to marinate overnight.
Prepare smoker with charcoal and fruit wood chunks such as apple or cherry. bring temperature to 250 degrees. Place pork loin in smoker and cook for 1 hour 45 minutes, or until internal temp reaches 145 degrees for medium-rare to medium. remove from smoker and allow to rest.
cut remaining peaches in half and remove pit, leaving skin on. mix 1 tablespoon brown sugar with 1 teaspoon bbQ rub for each peach. sprinkle the cut side of each peach with mixture, then allow to sit out at room temperature until brown sugar has liquefied.
Place on hot grill or in lightly oiled skillet, cut side down and allow to caramelize, about 3 minutes.
cut loin into chops by cutting between each bone. glaze with peach puree. serve with grilled peaches.
Melissa Cookston is the pitmaster for Yazoo’s Delta Q BBQ Team, one of the most successful BBQ teams in the country. She has won numerous awards, including the 2010 Memphis in May World Championship and the 2010 National BBQ Championship. She is a frequent guest and contributor on television and in magazines. You may read more about her or find more recipes, sauces and rubs at yazoosdeltaq.com.
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