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Old 07-17-2009, 02:15 PM   #11
Assistant Cook
mikec's Avatar
Join Date: Jul 2009
Location: Anchorage Alaska
Posts: 3
Oh, it turned out so good! First I did an Alton Brown and soaked it in a kinda brine that I came up with for my pork chops for about 14-hrs. I then dried it off good and put it in my cast iron dutch oven on a snake of aluminum foil (no roasting pan yet) and set it on 250 from 6:30 to 3:15. It came out perfect. I could not get it out in one piece; the bone just fell out as I lifted it. The inside was perfect and the outside had that perfect "outside meat" going on. Next time I will rub it down with spices. I did not this time because those I was feeding have problems with spices sometimes.

I served it with my evil garlic-cheddar-bacon mashed potatoes

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Old 07-17-2009, 02:50 PM   #12
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Join Date: Dec 2008
Posts: 2,300
oooooooohhhhhhh, that sounds good! Glad it turned out well!


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