Brian Dahl
TVWBB Gold Member
Hi gang - It's always a happy day when Cindy grabs something out of the freezer and sez: let 'er rip. Saturday's meal came from our local carniceria: boneless pork leg. I'm not sure if it was shoulder or ham... I also didn't have meal plan; but it's been (relatively) cool and rainy so I went with a braise in the DO. I found a rub in Steve Raichlen's: Sauces, Rubs and Marinades. Here it is, dusted and resting
the red performer gets the call, everything lined up. Toasting the rub, getting the iron up to temp.
and everyone in, which included: onion, garlic, turnip, carrot, sliced cabbage, shrooms, thyme, sage ,leaf celery & stock. The Shiner was for me
almost three hours later
and dished up
It came out pretty good if I do say so myself. I was worried it may have been too salty, from both the rub and the stock; but nope - all good. I really like cooking in the DO, but I'm not a fan of the unappetizing color. It looks pretty good here, when I reheated leftovers yesterday, it was a lovely gray/brown
Still tasted good! Have a great week everyone, Jonas participants enjoy the long weekend, and I'll see you around the fire.
the red performer gets the call, everything lined up. Toasting the rub, getting the iron up to temp.
and everyone in, which included: onion, garlic, turnip, carrot, sliced cabbage, shrooms, thyme, sage ,leaf celery & stock. The Shiner was for me
almost three hours later
and dished up
It came out pretty good if I do say so myself. I was worried it may have been too salty, from both the rub and the stock; but nope - all good. I really like cooking in the DO, but I'm not a fan of the unappetizing color. It looks pretty good here, when I reheated leftovers yesterday, it was a lovely gray/brown
Still tasted good! Have a great week everyone, Jonas participants enjoy the long weekend, and I'll see you around the fire.
