Bad Manners and Brimstone

Quote from: Hmmm on October 02, 2020, 11:29:14 am

For an improved texture that slices better, I like to cook one day and then wrap in foil and weigh down and refrigerate overnight. I then reheat the next day in the oven while wrapped in foil. I might add a glaze the last 20 min wunrapped depending on how I'm serving it.

That's interesting, Hmmm. Thanks for posting it. Some day I might try it! What type of glaze do you use?

Mine is always fall-apart-fork-tender and there's no way I can slice it. Maybe I'm over cooking it? But it's still moist and delicious.


frog24 -- Please let us know how you cooked it and how it turned out.

I don't remember where I learned the method but have been doing it for a long time. I make a mustard and brown sugar glaze.