 Re: Dave's West Texas Version of Porchetta
Quote:
Originally Posted by PizzaPolice  Well, Thanks DAVE! Because of you, I found a #10 Pork Butt for 79 cents a pound and felt it had to be a sign. So this morning with the temp sitting @ 28F with blowing and drifting snow, I struck out at 5:30 AM to warm up the BFO.
I'm making mine with Cuban MoJo. So, it got brined and injected and is ready to go. It's a little past 8, so in it goes... low and slow. If this works, I might retire my New Braunfels Black Diamond. More later.
PizzaPolice | Sounds great! I can't wait to see the results! and the recipe
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12-16-2007, 04:47 PM
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