this will be xmas eve dinner (and i've never done one before but have been reading).
it turns out that 2 of our guests - one 83 and one 90!- really can't eat spicey food so i have to shift away from the mixing in of a chili to, perhaps, more of a mediterranian approach.
i am trying to decide between the dry rub overninght and then the low and slow roasting approach (i think about 7 hours?) or the braise.
Please chime in here so that I can decide and finalize my shopping list.
oh...and, lastly, should i roast or braise it the same day that we are eating dinner? or approach it like stew...cook it off and then cool it down and let it sit overnight until it is reheated?
thanks for any opinions.
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