What's cooking for the Easter weekend!?!?

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what confuses me is the butterflied shoulder or butt..an inch thick? Seems like it's thicker than that, but I've never checked. Reason I ask is that the grilling idea seems very convenient, and I loves me some jerk seasoning. Might have to try that.
 
Even seeded, that sounds like a lot of peppers!!

If the grilling gets the pork tender enough, why not just slice the
butt into pieces that are thinner? Or would that interfere with the
end result? Or should I wait till you've done it again before asking
anymore questions?
 
lol, haven't you done it before? I just wonder about grilling a thick piece of butt..sounds like it could be tough. Now I've grilled country style ribs and they've come out ok, but I think I foiled em at some point. Can't remember. Regardless, the jerk flavors will work on other meats too!
 
I just stuck some butt ribs (bonless) on the WSM...any idea how long they will take? I butterflied them open to speed up the time.
 
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