Also first cook on a Ninja Woodfire Outdoor Grill. 7 lbs, about 6 hours and 3-hour rest. Maybe not technically perfect, but a tasty first try!

  • dmention7@lemm.eeEnglish
    4·
    3 days ago

    Did you make sure to don some black nitrile gloves and give it a good squeeze to get rid of all those pesky flavor juices?

    Kidding of course… Looks good! I’ve done 3 or 4 full packers and struggle to get both the point and flat to come out the way I want. Wrapping helps, but it’s definitely not trivial!

    If I have parts that come out tough/dry, I like to vacuum seal and freeze them for next time I make chili.

    Fattier bits can be good chopped up and fried quickly in a cast iron skillet for tacos (fry just long enough to let some of the fat render and crisp up kinda like carnitas)