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Home Cooking 12

Making Bo Ssam-momofuku, quick questions...

cookfood | Aug 13, 201307:46 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 :)

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