I will do some googling needless to say... ;-)

HEB had whole fresh pork butts for $.98 per lb.
So, I paid just a bit over $8.00 for this HUGE hunk of bone in pork with
the skin on. It is slightly over 8 lbs.

Basically an un-cured "ham", rear portion so it's pretty thick.

I plan to do a garlic/herb "stab" roast with it tomorrow. Stab it all
over and stuff garlic cloves into the stabs, then cover it with fresh
herbs.

At this point, I'm open to time and temp suggestions using the Table Top
Oven.
--
Peace, Om

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In article >,
Steve Wertz > wrote:

> On Sat, 01 Sep 2007 17:09:11 -0500, Omelet wrote:
>
> > Basically an un-cured "ham", rear portion so it's pretty thick.
>
> A butt is the shoulder from the front arm of the pig. A ham is
> the rear leg.

Ok, so it's a big hunk of bone in pig ass. ;-)

Happy now?

>
> > At this point, I'm open to time and temp suggestions using the Table Top
> > Oven.
>
> What is the "table top oven"?
>
> -sw

Um... It's a table top oven.

http://i15.tinypic.com/2v35t29.jpg
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Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Sat, 01 Sep 2007 17:09:11 -0500, Omelet wrote:
>
> > I will do some googling needless to say... ;-)
> >
> > HEB had whole fresh pork butts for $.98 per lb.
> > So, I paid just a bit over $8.00 for this HUGE hunk of bone in pork with
> > the skin on. It is slightly over 8 lbs.
>
> Come to think of it, skin-on usually only applies to pork
> picnics, not butts. In which case it's the front arm of the pig,
> which looks like a small ham.
>
> -sw

I dunno... It's really big.

I'll take pics later prior to roasting it.
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Peace, Om

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In article >,
Steve Wertz > wrote:

> On Sat, 01 Sep 2007 17:48:10 -0500, Omelet wrote:
>
> > In article >,
> > Steve Wertz > wrote:
> >
> >> On Sat, 01 Sep 2007 17:09:11 -0500, Omelet wrote:
> >>
> >>> Basically an un-cured "ham", rear portion so it's pretty thick.
> >>
> >> A butt is the shoulder from the front arm of the pig. A ham is
> >> the rear leg.
> >
> > Ok, so it's a big hunk of bone in pig ass. ;-)
> >
> > Happy now?
>
> No. Because that's still not what it is.

Ok, I stand corrected. ;-)

>
> >>> At this point, I'm open to time and temp suggestions using the Table Top
> >>> Oven.
> >>
> >> What is the "table top oven"?
> >
> > Um... It's a table top oven.
> >
> > http://i15.tinypic.com/2v35t29.jpg
>
> Oh, a *roaster*.
>
> -sw

So what time and temperature would _you_ use?

I'm thinking 375 for 2 1/2 hours at this point.
--
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > ha scritto nel messaggio
news
> In article >,
> Steve Wertz > wrote:
>
>> On Sat, 01 Sep 2007 17:48:10 -0500, Omelet wrote:
>>
>> > In article >,
>> > Steve Wertz > wrote:
>> >
>> >> On Sat, 01 Sep 2007 17:09:11 -0500, Omelet wrote:
>> >>
>> >>> Basically an un-cured "ham", rear portion so it's pretty thick.
> I'm thinking 375 for 2 1/2 hours at this point.
> --
> Peace, Om

That seems high to me. I'd go for 325 tops and use a thermometer. You
should find a chart in some general cookbook around the house. I can't
remember how many minutes per pund they generally recommend, but I think
pork is better cooked slowly.


--
Food and fashion
http://www.judithgreenwood.com

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio
> news
> > In article >,
> > Steve Wertz > wrote:
> >
> >> On Sat, 01 Sep 2007 17:48:10 -0500, Omelet wrote:
> >>
> >> > In article >,
> >> > Steve Wertz > wrote:
> >> >
> >> >> On Sat, 01 Sep 2007 17:09:11 -0500, Omelet wrote:
> >> >>
> >> >>> Basically an un-cured "ham", rear portion so it's pretty thick.
> > I'm thinking 375 for 2 1/2 hours at this point.
> > --
> > Peace, Om
>
> That seems high to me. I'd go for 325 tops and use a thermometer. You
> should find a chart in some general cookbook around the house. I can't
> remember how many minutes per pund they generally recommend, but I think
> pork is better cooked slowly.

Perhaps... Thanks.
I have to replace my meat thermometer.
The last one I bought somehow ended up with a bunch of liquid inside of
the dial last time I used it to roast meat.

I don't trust it now.

What time would you recommend for 325? I'd rather not have to
continuously lift the roaster lid to check the internal temp. That lets
all the heat out.

The up side to the higher temp is that you get a more crisp exterior.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"kilikini" > wrote:

> > So what time and temperature would _you_ use?
> >
> > I'm thinking 375 for 2 1/2 hours at this point.
>
> Personally, I'd go 275 and wait it out. Low and slow. But, that's me.
>
> kili

8 1/2 lbs., bone in, skin on.

How long would you go?
--
Peace, Om

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In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > "kilikini" > wrote:
> >
> >>> So what time and temperature would _you_ use?
> >>>
> >>> I'm thinking 375 for 2 1/2 hours at this point.
> >>
> >> Personally, I'd go 275 and wait it out. Low and slow. But, that's
> >> me.
> >>
> >> kili
> >
> > 8 1/2 lbs., bone in, skin on.
> >
> > How long would you go?
>
> Until the bone pulls out on its own. Think BBQ. Same principal. 190
> internal.
>
> kili

Thanks Hon'!

What are y'all cooking?
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > "kilikini" > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> "kilikini" > wrote:
> >>>
> >>>>> So what time and temperature would _you_ use?
> >>>>>
> >>>>> I'm thinking 375 for 2 1/2 hours at this point.
> >>>>
> >>>> Personally, I'd go 275 and wait it out. Low and slow. But, that's
> >>>> me.
> >>>>
> >>>> kili
> >>>
> >>> 8 1/2 lbs., bone in, skin on.
> >>>
> >>> How long would you go?
> >>
> >> Until the bone pulls out on its own. Think BBQ. Same principal.
> >> 190 internal.
> >>
> >> kili
> >
> > Thanks Hon'!
> >
> > What are y'all cooking?
>
> Trouble? LOL. Nah, Allan wants fried chicken wings, fried yellow squash,
> fried potatoes, fried grits... I'll probably have soup since that's all we
> have left.
>
> kili

Hey, whatever works. :-)

I'm surprised y'all are not grilling?

Pork has been getting to be pretty cheap around here. Even compared to
chicken.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson