On 4/6/2016 10:53 AM, Ed Pawlowski wrote:
> On 4/6/2016 5:50 AM, Sky wrote:
>
>>
>> Well, I ended up using a wet marinade I concocted on the fly. Brown
>> sugar, orange juice, apple cider vinegar, Worcestershire sauce, garlic
>> powder and cayenne pepper. And dang it all, I forgot the salt! Oh
>> well, I supposed that's OK since I don't usually use much salt, if any,
>> anywho The butt will get cooked in a disposable aluminum pan covered
>> with foil in a 325F oven for most of its cooking time. Foil will be
>> removed about the last hour of roasting. At least that's the plan ;-)
>> Thanks for all the suggestions.
>
> Have you tried injecting that mix? It sounds very good.
>

Dang, I didn't think of 'injecting' the beast with the marinade <G>! But
then again, I don't have the 'equipment' to do such and have never done
so over my decades of cooking <G>. Now I'll have to check out some
stores (Big Lots &/or Tuesday Morning, etc. [amazon?]) to find such a
dedicated kitchen tool.

As it is, this critter is currently 'soaking' in its dedicated
zipper-lock bag in the fridge and will get rotated so it's evenly and
thoroughly soaked with the marinade ;> Hopefully, it'll turn out tasty
after it gets a low-&-slow roast in a 300-325F oven - or something like
that ! There's nothing like experimentation, eh! Since I'm the only
diner, there'll be a plethora of left-overs, so that's another chapter
for future discussion <G>.

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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