What the f uck are you having for Dinner thread..
- Thread starter Sweats
- Start date
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Rub applied and back in the fridge until tomorrow.
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Its the fat that adds the flavour.Not authentic bruv
Yeah that’s gonna be one dry ass pulled pork he’s serving up.
That's a daft statement, pork shoulder is full of fat throughout the meat, the skin on top isn't going to add flavour it's only any use if you're making crackling.
Bruv ginge knows ****all and Sweats knows fuk all unless Jamie feckin Oliver said it in some cook book.
Fake chefs bruv, we cook with soul and feeling & flair
I've forgotten more than you two know, you should always leave around 3-4 mm of fat on the top, it all disappears into the meat and keeps it moist**Bruv ginge knows ****all and Sweats knows fuk all unless Jamie feckin Oliver said it in some cook book.
Fake chefs bruv, we cook with soul and feeling & flair
** My word of the day.
The fat on top goes 'into' the meat.I've forgotten more than you two know, you should always leave around 3-4 mm of fat on the top, it all disappears into the meat and keeps it moist**
** My word of the day.
No mate it melts and goes into the bottom of the tray. If left on it would stop the rub getting into the meat.
Pork shoulder has lots of fat throughout the joint and that's what keeps it moist.
It permeates the into the meat as well taking some of the rub flavour with it.The fat on top goes 'into' the meat.
No mate it melts and goes into the bottom of the tray. If left on it would stop the rub getting into the meat.
Pork shoulder has lots of fat throughout the joint and that's what keeps it moist.
I know nothing bar what I've taught myself. I aint no cook book half way crook bruv.I've forgotten more than you two know, you should always leave around 3-4 mm of fat on the top, it all disappears into the meat and keeps it moist**
** My word of the day.
The fat on top goes 'into' the meat.
No mate it melts and goes into the bottom of the tray. If left on it would stop the rub getting into the meat.
Pork shoulder has lots of fat throughout the joint and that's what keeps it moist.
We had a pork shoulder couple of weeks back. Was way too fatty. Did wonder what the fat pig had been doing all its life then realised it was probably badly farmed and hadn't had much chance to exercise.
It was **** to be honest. This lockdown means one shop a week, everyone is raving about this and it's brilliant for not wasting money etc. Which is true. What it's not good for is buying decent quality products.
Anyway, in other news, had another box delivered today from Flavourly. Can at least shop on line for decent beers.
You can get meat delivered by the local butchers mind. If you want to pay twice as much as the supermarket.
Yeah we're doing once a week, been going to a local Premier for the Brewdog stuff but I'm stopping that now too expensive.
It's saving money overall but for shopping is killing the savings as we have 5 people in the house 24/7
Cost about £150 a week compared to the normal £100
