It’s hard to tell from the white plastic cutting board, but that’s a 6 1/2 lbs butt. And that black cap of fat was sweet as candy.
Recipe from America’s Test Kitchen.
The Summer of Steve
‘Cause how you get there is the worthier part.
‘Cause how you get there is the worthier part.
It’s hard to tell from the white plastic cutting board, but that’s a 6 1/2 lbs butt. And that black cap of fat was sweet as candy.
Recipe from America’s Test Kitchen.
Nice! I did something similar for New Year's, and it was awesome. Getting a cut with a thick layer of fat is key. Did you brine or inject yours?
No brine. But I did apply a rub of brown sugar and kosher salt and left it in the oven for 24 hours.Yes, that black cookie on top was awemazing.
It's very similar to the pulled pork i did for New Years. The salt/sugar rub is the same as a brine, though yours cooks at a higher temp for less time.Did you make the peach bbq sauce to go with it?vichetal – a vegetable that sympathized with the Nazi occupiers in France
No. I made applesauce instead, which consisted of honeycrisp apples braised in Maker's Mark and butter then hit with an immersion blender.