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Cindy's idea of the topping worked out really well. I used cubanelle peppers instead of green though because I had them. I used the Creole seasoning as a dry rub first worked into the whole roast then added the wet pureed mixture, and not quite as much bacon fat. I didn't get much gravy off it so next time I would use more fat.
Date Posted: Feb. 7, 2005
Photography Notes: Digital image taken under a table lamp light and cropped and tweaked in Photoshop
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