4

I found a recipe in a magazine that was for grilled pork butt. I live in New York City with no access to a grill. I Googled how to convert from grilling to oven/ broiling. I wound up with a very tasty burned butt.

Debbie M.
  • 5,325
  • 7
  • 27
  • 45
Irene Hirschman
  • 179
  • 1
  • 4
  • What did you try? How did you change the recipe? – Catija Aug 05 '16 at 23:51
  • To tell you the truth it was so long ago I don't remember, it was the cooking time only I believe – Irene Hirschman Aug 05 '16 at 23:53
  • I'd hate to be the person who tasted your burned butt. – Daniel Griscom Aug 06 '16 at 16:00
  • Lol I am a member of Cooks Illustrated and I asked them how to convert the Rx. I was told to listen to their Radio show. I don't own a radio I have every other electrical "do-dad"but no radio so they said they would write it in the next edition of the magazine. I have been waiting and waiting , it fan ally came and I snatched it from my husbands hand .......... No conversion. BIG SURPRISE☹️ – Irene Hirschman Aug 06 '16 at 23:43

1 Answers1

2

Since you mentioned a butt in your question, I'll start there. The way to get close to the crispy sear and smokey flavor you get from grilling is, surprisingly, to cook the butt at a very low temp (~200-225 F) until the internal temp. gets to about 135 F.

Before putting the roast in the oven, you want to massage a generous amount of olive oil all over the meat and season it to suit your tastes.

When the internal temp gets to ~135 F (count on 3-6 hours depending on the weight), remove the roast from the oven and tent foil over it. Heat your oven to its hottest temp (~500 F). When the oven is fully heated, uncover the butt and put it back in the oven until the internal temp reaches between 145 F (about medium) to 165 F (well done).

This method will give your meat a nice crunchy sear on the outside, while leaving it juicy and flavorful inside. The high temp at the end will also create some smoke and add to that grilled flavor.

user50496
  • 56
  • 4