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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. /joelThere's stuff above here
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