?

Log in

No account? Create an account

Previous Entry | Next Entry

The pork roast, it is roasted...

...up to a very nice 140 degrees. A bit of 300 to start, down to 200 for most of the time, and cranked up to 500 to get it to pulling-out time.

Carry-over brought it up to 150, which is just right. The molasses-pomegranate brine has given it a rich dark caramel color. It needs to cool back down, and then I can pull out the probe thermometer and move it to the fridge.

Comments

( 2 comments — Leave a comment )
figmo
Dec. 20th, 2008 06:26 am (UTC)
Oooo! Sounds delicious!
theresamather
Dec. 20th, 2008 03:06 pm (UTC)
Sounds amazingly yummy!
( 2 comments — Leave a comment )

Latest Month

February 2014
S M T W T F S
      1
2345678
9101112131415
16171819202122
232425262728 
Powered by LiveJournal.com
Designed by Paulina Bozek