Well, I started with a cutted shoulder (5-6lb) to 10 pieces, seasoned with ground pepper, Hungarian paprika, ground cumin, salt and sugar.
Wood - cherry, of course.
After two hours at a temperature of about 250F I added the floor know 7 chops seasoned with a homemade mixture a la Monteal steak style.
After next hour I moved the shoulder dice in a cast iron pot with chopped onion (went into the oven for another two hours)
Sideburns temperature reaches 135F and it's time to sear
Brushed with balsamic glaze
After 10 minutes in foil served with gorgonzola and roasted potatoes
and the color is a mix of vegetables (from the freezer)
A shoulder turned out like this
Deferred in the fridge for making goodies in next days.
Thank you for your time spent here.
Wood - cherry, of course.
After two hours at a temperature of about 250F I added the floor know 7 chops seasoned with a homemade mixture a la Monteal steak style.
After next hour I moved the shoulder dice in a cast iron pot with chopped onion (went into the oven for another two hours)
Sideburns temperature reaches 135F and it's time to sear
Brushed with balsamic glaze
After 10 minutes in foil served with gorgonzola and roasted potatoes
and the color is a mix of vegetables (from the freezer)
A shoulder turned out like this
Deferred in the fridge for making goodies in next days.
Thank you for your time spent here.
