Off Topic The cooking thread….

Love savoy, haven’t had it in ages although rot krohl is my absolute favourite, must be the German in me!

 

I've tried calves liver flash fried in balsamic and a bit of oil, that's ok, but pigs liver no way.

 

No brine. Just seasoned and cooked in broth and fruit juice. As mentioned it stunk like puke but curiosity made me taste the liquid and it was actually pretty nice

I was trying to avoid it being 10 billion calories or packed with sugar and salt. It worked well too.

 

I use a Ninja Outdoor Grill to cook pulled pork, sometimes with cherry wood smoke and other times not. I find with any slow cooks of pork , it don't matter too much about what or if you use a liquor, its the fat content of the pork that makes it moist. My Father in Law was a butcher and would swear by shoulder, he called it a "Hand of Pork" as it had loads of fat within the joint. If I am using a conventional oven, I prefer cooking in a liquor of cheap cider, and sliced cooking apple. I also have a great BBQ shop just down the road from me (Socal) and my favourite BBQ sauce for pulled pork is "Rufus Teague 'Smoky Apple'. £10 a bottle but it is worth the money if you like that sort of stuff.
The funny thing is that my late wife would cook any joint of meat to the point that it fell apart as soon as it saw a knife, we had pulled beef, chicken, lamb and pork on our Sunday Roast plate by default. I strive to do what she did as a matter of course as she would say, "At least I know it's cooked!"