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Unread 02-14-2012, 08:15 AM   #9218
Found some matches.
Join Date: 01-09-12
Location: Winnipeg, CANADA
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Originally Posted by Rodney View Post
Works pretty well, huh? I love mine too.

One thing I've found is that if you cut the pork butt into ~3" slices and cook them like big steaks, the pork still comes out just as tender, but it takes MUCH less time to cook! Gotta go a bit easier on the rub though, because the surface area is so huge.

Good thing to know when you only have ~5 hours to prep and cook some pork, and you'd otherwise decide against it. Possibly less moist pork is better than no pork at all... that's what I say.

I'm using Chris Lilly's recipe, by the way. Best I've tried by a long shot, and those who try it enjoy it nearly to the point of what I'd call arousal...

-Rodney what is so special about Chris Lilly's recipe? Do you mind to share it?
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