By TXOLDHAM on October 13, 2006
Photo by Papaof3
Photo by Papaof3
"This was served at a barbeque for the governor of North Carolina many years ago by my first husband's family. Before he died in 1995 it was one of our favorite meals. I have remarried and I think it is time to add this back to the rotation. It's really good."
Serving Size: 1 (33 g)
Servings Per Recipe: 6
"Awesome recipe! Made it for my Wife and her friends girls night out at our house.<br/>They absolutely loved it. I have never grilled meat with such aroma and flavor. Perfect!"
"I normally stay away from recipes that do not have a cooking temp or a final internal temp. I recently ended up with a half of a steer (grass fed) and needed to do something with the shoulder roast. I didn't want to go the braise/pot roast route. Here is what I did. marinade per recipe for 24 hours. Before grilling, sprinkled a little sugar on both sides to get a nice char. Seared on high heat (450-500) about 3 mins a side, Turned grill down to 325 a cooked meat indirectly until internal temp of 125 degrees. Let it sit for 10 mins. Yummy."
"This was sooooo good. We all thought it tasted a lot like prime rib. This is a keeper. Everyone asked for the recipe. It turned a cheap cut of meat in to a lip smacking feast. Thanks for a great recipe."
"This was awesome!!! I somehow missed the step to tenderize again at 12 hours and we were using a gas grill not charcoal but MAN the flavor on this incredibly cheap piece of meat was unbelievable! I will definitely make this again and again. Don't know where else I could find a recipe that made a huge $5 piece of meat taste so good!"
"Oh woweee wow!! I was hesitant to use this recipe at first only because we received fresh cuts of shoulder roast from a local farmer and I have never cooked such a large cut of meat before. But the preparation time was soooo worth it. Thanks for the details in grilling, too, because we stink at grilling things right! My husband would not eat this fast enough. The meat was tender and juicy and perfect!! We are keeping this recipe for future use."