Re: [] Barbequed stuff

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From: Joel Bernstein
Subject: Re: [] Barbequed stuff
Date: 17:41 on 04 Jul 2006
On Tue, Jul 04, 2006 at 05:29:29PM +0100, Billy Abbott wrote:
> On Tue, 4 Jul 2006, Simon Wistow wrote:
> >
> >I'll admit that this post is a test of moving over to a new server as
> >much as a recipe post.
> >
> >I've been to quite a few barbeques over the last few weeks and have
> >started accumulating a staple of stuff to do on them.
> I went to a barbeque this weekend and apart from deciding that medium 
> sized sardines are too much hassle for what you get in the end (although I 
> do still rather like them), had very tasty pork fillet.

I BBQed some "porco preto" (Iberian black wild pigs which live on
acorns) last week. 1 inch cubes of pork, thick slices of chouricao
(chorizo sausage), onion and pepper. Marinated with garlic-y yoghurt and
lemon juice for a couple of hours, then rubbed them with some piri-piri
oil and grilled. Really nice, I highly recommend them if you can find
Iberico pork in the UK.


There's stuff above here

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