[T.G]

Originally Posted by jonumberone

Thanks fellas

Peter, the recipe is from here

I followed it to the letter to get an idea how the flavors come together.
I already made some notes on changes, and will see how well they work.

Originally Posted by jonumberone

I thought about adding some bacon, but this particular shoulder had a real thick fat cap on it, so I passed on it.
In the future, I'll likely add it.
Curious, when making this recipe, what kind of wine do you use?
Anything in particular, or whatever's open?

I haven't found it to be that critical, so I just use 2-buck chuck cab or merlot.