British BBQ Society Forums

In general a nice looking piece of pork. Apologies to those who have read this before BUT, I cook a cheap supermarket joint in an oven bag a couple of times a year, then when falling apart, snip the corner off and drain the juices out, which turn into jellied pork stock which I freeze in small portions for such situations. Reheating the pork in a pan with the stock really does allow the pork to absorb the stock and soften and moisturise the meat. (is that how Oill of Ulay works ?)

So have you tried this again since? How has the temp been?

What sort of ambient temp was it when you tried this? Also, when the temp was falling how many actual bits of charcoal were alight at one time?

Ken