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Cooking Forum
Easy Butt/Not BBQ
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<blockquote data-quote="Cy" data-source="post: 2125498" data-attributes="member: 7473"><p>One Boston Butt</p><p>One can chicken stock</p><p>One can beef stock</p><p>Onion flakes</p><p>Garlic salt</p><p>And/or a good dose of Crazy Jane Salt</p><p>Dutch Oven/Heavy pot or roaster with tight lid</p><p></p><p>Brown the butt well on all sides in a little oil </p><p></p><p>Dump any excess oil, retain a tbsp or two in the bottom of the roaster</p><p></p><p>Pour in both cans stock over the butt (which is still in the roaster, fat side up)</p><p></p><p>Season the top of the roast well w/ onion flakes, garlic salt, crazy jane, your favorite stuff</p><p></p><p>Put the lid on and place in 250 degree oven</p><p></p><p>Shut the oven door, get your shotgun, and dare anybody to open it</p><p>Minimum 6 hours</p><p></p><p>Carefully remove roast (the blade bone will fall out and the roast will be very tender)</p><p></p><p>Pour the remaining liquid/brown bits in a pan, put on burner and reduce by one third to one half</p><p></p><p>Whisk a cup of flour into 1.5 or 2 cups cold water: make sure all the lumps are whisked out (make sure cold water or you'll get lumps)</p><p></p><p>Whisk the flour mix into the simmering (reduced) pot liquid, slowly, just until it thickens to your liking (if you over do it, you can thin it with a little water)</p><p></p><p>Let the gravy simmer 5 minutes to get over the flour taste</p></blockquote><p></p>
[QUOTE="Cy, post: 2125498, member: 7473"] One Boston Butt One can chicken stock One can beef stock Onion flakes Garlic salt And/or a good dose of Crazy Jane Salt Dutch Oven/Heavy pot or roaster with tight lid Brown the butt well on all sides in a little oil Dump any excess oil, retain a tbsp or two in the bottom of the roaster Pour in both cans stock over the butt (which is still in the roaster, fat side up) Season the top of the roast well w/ onion flakes, garlic salt, crazy jane, your favorite stuff Put the lid on and place in 250 degree oven Shut the oven door, get your shotgun, and dare anybody to open it Minimum 6 hours Carefully remove roast (the blade bone will fall out and the roast will be very tender) Pour the remaining liquid/brown bits in a pan, put on burner and reduce by one third to one half Whisk a cup of flour into 1.5 or 2 cups cold water: make sure all the lumps are whisked out (make sure cold water or you'll get lumps) Whisk the flour mix into the simmering (reduced) pot liquid, slowly, just until it thickens to your liking (if you over do it, you can thin it with a little water) Let the gravy simmer 5 minutes to get over the flour taste [/QUOTE]
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