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Unread 06-18-2006, 05:27 PM   #11
Neil
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Join Date: 06-04-04
Location: St. Joseph, MI
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Finally had a solid movement this morning so after church I prepped the meat by loading it with slivers of garlic then seared the roasts on all sides in a skillet with olive oil and butter. From there they went into the roaster ovens while I diced up and sautee'd 9#'s of onions. After the onions were added I covered the roasts half way with chianti and set the temp at 250*. Removed the roasts when they hit 145 wrapped and foil and let set for two hours then into a cooler and covered with ice. Next they will go into the freezer until two days before the party when I will slice them super thin and reintroduce the meat to the juices. Next weekend I'll be smoking the 70#'s of pork butt. Must have washed my hands 100 times during the process.
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