Omelet wrote:
>
> In article >,
> Sky > wrote:
>
> > I just could not resist when at the grocery store earlier today. Pork
> > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> > cooked one of these "beasts" before! I do not have a gas grill, and my
> > charcoal grill is not really up to the task for "low & slow" -- or
> > perhaps I mean I'd rather not tend that grill to maintain the charcoal
> > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> > twelve percent solution" added to enhance flavor (oh well).
> >
> > Of course, I could (and probably will) google, but I'd rather ask 'here'
> > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
> > have to prepare & cook this rather large pork roast for both the oven
> > and the grill? I feel like experimenting ;D
> >
> > Sky, who'll probably use the oven but isn't sure
> >
> > P.S. The pork butt will be consumed by me and hopefully Spouse, too.
>
> I personally prefer a "stab roast". Stab all over at 1/2" intervals and
> insert a sliver of garlic in each stab.
>
> Top with a variety of herbs and tent while roasting.
>
> This allows the flavors to soak thru the meat.
>
> It's worked for me on a few occasions...
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

I like your KISS method - that'll work well Thanks for your
suggestion.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!