this post was submitted on 13 Aug 2023
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Can we get an after picture once it's ready?
Ah I think I get it. It's a rib roast and it's huge. Looks good. Do you get much flavor to penetrate the inside or is it more about sauces seasoning after it's cooked and cut?
the only flavor is from the bayleaves, that is placed inbetween the cuts in the skin. so the only added flaver is charcoal, bayleaves salt and pepper.
really really old school.
Nice. Concentrating on the pork flavor itself. I like it!