So what spice works best on that grindage?
I'm partial to Traeger pork and poultry, with a dash of garlic pepper. Perhaps a very little Old Bay.
Stuffed (I mean stuffed) into a bowl just big enough so the juices can't spread out away from the meat.
Wrap that bowl three times tightly with foil, and into the oven at 250* for 5 hrs.
No, it's not burned, but comes out like fine roast of beef. Juicy and way tender.
No flying liver trace at all!
So the words Fall and Autumn are not to be capitalized?
They are in my world.