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Old 06-18-2006, 05:27 PM   #11
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Join Date: 06-04-04
Location: St. Joseph, MI

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.
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.
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