Ohhhhh... you went for fresh garlic? That's one of things I was read can be a problem. You see, the garlic isn't going to cook at 130 so I think it's going to taste strongly of raw garlic. You are using a ziploc bag so you can always fish it out. Or perhaps you could precook the garlic?

I hope your roast turns out great!

At 130ish it'll be quite red inside. I was trying to think how to cook my pork shoulder roast. Maybe 140-145. I don't think anyone would care for pork at med. rare. I just stuck my 1/4 pork shoulder into the fridge to start defrosting. I should be ready for it in a few day.

I'm getting a little frustrated trying to get duck! In the past my market would order it for me but they won't now. Grrrr! I guess I'll have to go to the Asian market. Maybe while I'm there I will buy some pork belly too!