For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

There's something I absolutely love about pork BBQ. Maybe it's the fact that it's cooked all day, low and slow, and then smothered in sauce and served on a bun with coleslaw. Or maybe it's just the fact that it's so easy to make yourself; all you need is a little patience. Even on a gas grill you can whip up some real-deal southern BBQ. I don't care what the pit-masters say; I can fool them all with my BBQ. But sometimes I'm in the mood for pork without the BBQ. A pork butt is a very flavorful and extremely inexpensive cut of meat. At most stores, you can find them already smoked for 99 cent a pound.

When I'm in the mood for pork but don't feel like waiting 10 hours, I go to my alternate recipe. I make a killer pork butt with a peach sauce that cooks up in about 2 hour's total. The only trick here is to cut the meat a little bit smaller. I cut the butt in half and take the bone out. I'm left with 4 pieces. But it works out wonderfully. I have more area to cover with the sauce, and it cooks a lot quicker.

Peach Smoked Pork Butt

If you can get a boneless butt or pork shoulder, then that's great, but if not, they're easy to dismantle at home. Pick up a pork butt, a jar of peach preserves, a small bottle of orange juice, some brown sugar, garlic and onion powder, some wood chips, and make sure you have that salt and pepper handy. We're not looking for big, bold flavors here. We only want that sweet to shine.

When you get home, go ahead and take that bone out. With a sharp knife, just go down one side, trying to stay away from the bone. Once one side's removed, you can see where to get behind the bone and pull it out. Now you're left with two sides. They're not going to be even most likely, but do what you can to make 4 chunks of relatively the same size pork. Next, rub this down with salt, pepper, garlic and onion powder, and brown sugar. Use about 2 tablespoons of everything but brown sugar; you'll want to use about 1/2 cup of that. Set these off to the side for now

Soak the wood chips for about 20 minutes, and then wrap them up in aluminum foil. Poke some holes in the top of the foil packet and take them out to your grill and place it directly on the burner. Cut your grill to medium heat, just long enough for the chips to start smoking then cut it down a few notches to get it between medium-low and medium. We're not cooking these pieces indirectly. We want the direct heat, just not high heat. Take your pork pieces out and put them on the grill. Close the lid and let's make that peach sauce.

To make the sauce, simple pour 1/2 cup of orange juice in a sauce pan, put 1/2 cup of brown sugar in and let it dissolve, then dump the peach preserves in and stir to combine. That's it. Kill the heat and set that aside. Go ahead and turn your pork every 20 minutes or so. We want to get a good crust developed on all the sides. All in all, it should cook for 2 hours before we start to sauce. When you sauce it, close the lid for 10 minutes and then sauce again. We want to give it time to cook onto the meat. I usually do about 3 coats. Take the pork off and allow it to rest for a few minutes. It's not as tender as the 10-hour BBQ, but it's still tasty!

Richard Myers's website will provide you with easy to use directions for grilling out, tailgating, and making delicious BBQ. Learn more at: http://www.TheGrillingCoach.com

Article Source: EzineArticles.com

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