Peach glazed loin backs

[ANT0407]

Today I have 4 racks of loins on the 1600. Went simple with the rub, Salt, Pepper,Garlic, and Thyme. Making a glaze with peach preserves, lemon juice, Dijon mustard,cinnamon, and peach schnapps. Should be a nice combination of sweet and savory

 

[Jimsmokes]

Lookin good!
Are those black spots from creosote peeling off lid/top? Noticed I had it starting last cook when I heated it past 350°.

 

[ANT0407]

I thought the same. But it was the blood coming up to the surface I think. My lid is actually pretty clean. I've never had it happen before but theres a 1st time for everything.

 

[Cowboy1955]

Today I have 4 racks of loins on the 1600. Went simple with the rub, Salt, Pepper,Garlic, and Thyme. Making a glaze with peach preserves, lemon juice, Dijon mustard,cinnamon, and peach schnapps. Should be a nice combination of sweet and savory View attachment 5406

I got napkins

 

[ANT0407]

I got napkins

You always do!

 

[mixed up]

those look good is that the finish product or do you still have to put the glaze on witch sounds amazing

 

[ANT0407]

those look good is that the finish product or do you still have to put the glaze on witch sounds amazing

That pic still needed the glaze. Unfortunately I forgot the pics of the finished product. It got a bit crazy with last minute preparations for the party. They came out good. A little too sweet for me but people liked them.

 

[mixed up]

That pic still needed the glaze. Unfortunately I forgot the pics of the finished product. It got a bit crazy with last minute preparations for the party. They came out good. A little too sweet for me but people liked them.

on another forum im on if you have no pictures it didn't happen ha ha

 

[ANT0407]

on another forum im on if you have no pictures it didn't happen ha ha

Here too.....there was a pic though, just not the finished product.