I am now in the middle of the first part of my trifecta. I have got my butt on the grill, holding steady at 225 dome temp. [p]Here in the Philly area we are blessed with wonderful amish farmer's markets. As I was down there picking up my butt, one of their baker's
was selling super, super soft potato dinner rolls. I'm going back tomorrow and picking up a bunch of them for my pulled pork sandwiches.
I am imaging that they will be as soft as wonder bread, but have texture, taste and not over absorbent. We'll see.[p]char buddy