Damn it was good.
Very close to AK Chili from Dinosaur. It was also the most major "operation" I've ever had to do to a piece of meat to prepare it. I used the part called the "picnic" out of the shoulder. As i was preparing it, I thought "There is no way this is going to be fork tender when I cook it.".
Guess I was wrong. It just melted in my mouth.
The fact that it was cooked for nearly 3 hours probably helped too. The only down side was the beans. They were only cooked in the chili for the last half hour. I think that next time I make it, I will put the beans in earlier.
The recipie can be found in the Charter Issue of Cook's Country. (From the same people who make Cook's Illustrated.)
Yeah, I think they just gained a subscriber.
And the chili? Dinner for Tuesday and Wednesday.
Next culinary experiment to try: Cheesecake. But for the life of me, I could not find a 9" round by 3" deep round pan in any store around here. I hope it'll fit in something smaller. (Like the 9 x 1.75 that I do have. *sigh*)