Why cant i have friends like thatView attachment 86138
Well I didn't eat much of this tonight. Just fried up the scraps after breaking down this haunch of roe doe that my rootin tootin rifle shootin buddy kindly gave me. Last time he gave me a steak and I just had to cut it in 2 for me and SWMBO. This time I had to deal with the whole haunch. Never tried doing that before so this is a bit of a learning curve but I got most of the silverskin off, deboned it, got top rump, salmon cut, silverside and topside separated, then cut into steaks, pavé, a roasting joint and some strips for stir frying. Just pan fried the little offcuts for me tea.
Joint?Please excuse my ignorance, but how do you cook pulled pork on a barbeque, which as I understand it takes around 5 hours to cook. I do manage to cook small joints of chicken, beef etc, but I have really big problems keeping the briquettes (I know perhaps the wrong choice of fuel) going and keeping really hot for even 1½ hours or so. I try to gently introduce them during the cooking time but then the other coals start reducing their heat; it really is a juggling act, which I have never quite mastered!
I thought I was reasonably adventurous cooking small joints, but this is barbequing at a totally higher level!
Any advice would be very greatly received / welcome.
Me being old fashioned; they used to be called joints of meat, agree not technically correct!!Joint?
In March a German Doner restaurant opened in York. I now once a week have a Beef Doner Durum wrap, it's actually better than the usual UK lamb doner. When I lived in the Netherlands, the meat was a very salty veal which was usually translated as baby cow when asked as I do not eat Chicken or Turkey.That's a sorry state of affairs when it requires 3 trips to the supermarket to get a kebab. I'm spoilt in that there's a Turkish opposite my house. This is a double-edged sword, not dissimilar from the one they use to slice the doner, because it puts temptation in my way daily. But a cheese toasty is not without merit, I had that myself on Friday lunchtime: ham, cheese and tomato between 2 bits of cheapo white bread in the sandwich toaster. Simple yet effective.
Went to Southall for a curry Friday night which was good. Tonight I've basically ate baklava that my Levantine neighbour gave me (the good stuff from Patchi in Park Royal) , and drank beer. Veeeery nutritious. Just don't tell the doc please.