Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking

Making Bo Ssam-momofuku, quick questions...

Share:

Home Cooking 12

Making Bo Ssam-momofuku, quick questions...

cookfood | Aug 13, 2013 07:46 AM

Ive read all the threads about making this but of course after 112 replies on one of the threads I was more confused...

since I am making it for 2...I bought 4.5 lbs bone in butt (and yes we will still have leftovers for days)-should the cooking temp be different??

I have a fat cap on the meat-im leaving it on, should it be facing down or up? or flip it half way through? the momofuku book doesnt say.

I'm going to assume about 3 1/2 hours vs. the 6, if it was 8-10lbs?
i know this is supposed to be pretty foolproof..but ive never cooked such a big hunk of meat with such high hopes :)

Want to stay up to date with this post?

Feedback