Cannot find the existing one, so here goes.

Had some mixed results with cooking meat low and slow recently, with a nice lamb leg done "Greek Style" with garlic powder, paprika and lemon juice. Meat was from Halal butchers counter in the local asian supermarket, same sort of price as vacuum packed NZ lamb elsewhere - cooked long enough for the fat etc to almost completely melt.

Had less success with pulled pork done overnight in the oven on the lowest setting, got the meat dead right but the previous days brine-ing and marinading gave the meat a terribly overpowering taste.

Anybody any recommendations for a pork dry rub that they have tried and tested? Nothing too sweet mind if possible.

I had a nice tea last night.
A large piece of sirloin, fried medium with some buttered new potato's salted and peppered.
Accompanied with a couple of oven baked large flat mushrooms stuffed with garlic red chilli spring onions and a cheese topping.
A generous lashing of English mustard over the steak.

Italian restaurant in Hull tonight for a 40th birthday party.

Which one?

Musky wrote:Cannot find the existing one, so here goes. Had some mixed results with cooking meat low and slow recently, with a nice lamb leg done "Greek Style" with garlic powder, paprika and lemon juice. Meat was from Halal butchers counter in the local asian supermarket, same sort of price as vacuum packed NZ lamb elsewhere - cooked long enough for the fat etc to almost completely melt. Had less success with pulled pork done overnight in the oven on the lowest setting, got the meat dead right but the previous days brine-ing and marinading gave the meat a terribly overpowering taste. Anybody any recommendations for a pork dry rub that they have tried and tested? Nothing too sweet mind if possible. Just ditch the brining and dry rubs etc. You could do worse than follow Jamie Oliver's recipe for slow roasted, bone-in (very important) pork shoulder. The other important thing to remember is: if you can find a supermarket that actually sells bone-in pork shoulder, don't buy it. Try to find someone who keeps rare-breed pigs and get one from them. It will be more expensive but it is far superior meat to anything ANY spuermarket(sic) could offer

Musky wrote:Cannot find the existing one, so here goes. Had some mixed results with cooking meat low and slow recently, with a nice lamb leg done "Greek Style" with garlic powder, paprika and lemon juice. Meat was from Halal butchers counter in the local asian supermarket, same sort of price as vacuum packed NZ lamb elsewhere - cooked long enough for the fat etc to almost completely melt. Had less success with pulled pork done overnight in the oven on the lowest setting, got the meat dead right but the previous days brine-ing and marinading gave the meat a terribly overpowering taste. Anybody any recommendations for a pork dry rub that they have tried and tested? Nothing too sweet mind if possible. Just ditch the brining and dry rubs etc. You could do worse than follow Jamie Oliver's recipe for slow roasted, bone-in (very important) pork shoulder. The other important thing to remember is: if you can find a supermarket that actually sells bone-in pork shoulder, don't buy it. Try to find someone who keeps rare-breed pigs and get one from them. It will be more expensive but it is far superior meat to anything ANY spuermarket(sic) could offer

cod'ead wrote:Just ditch the brining and dry rubs etc. You could do worse than follow Jamie Oliver's recipe for slow roasted, bone-in (very important) pork shoulder. The other important thing to remember is: if you can find a supermarket that actually sells bone-in pork shoulder, don't buy it. Try to find someone who keeps rare-breed pigs and get one from them. It will be more expensive but it is far superior meat to anything ANY spuermarket(sic) could offer Cut used was bone in from the top of the shoulder, cut by my local farm shop - the place I usually get meat as a rule, the actual meat was as good as I could want, I just messed it up with the rub and brine. Only tried the supermarket lamb last week to compare the price and quality and I have to say we are pleased with both after trying it and will have it again.

cod'ead wrote:Just ditch the brining and dry rubs etc. You could do worse than follow Jamie Oliver's recipe for slow roasted, bone-in (very important) pork shoulder. The other important thing to remember is: if you can find a supermarket that actually sells bone-in pork shoulder, don't buy it. Try to find someone who keeps rare-breed pigs and get one from them. It will be more expensive but it is far superior meat to anything ANY spuermarket(sic) could offer Cut used was bone in from the top of the shoulder, cut by my local farm shop - the place I usually get meat as a rule, the actual meat was as good as I could want, I just messed it up with the rub and brine. Only tried the supermarket lamb last week to compare the price and quality and I have to say we are pleased with both after trying it and will have it again.

Da Gianni on Prinny Ave.

One of the grandkids?

One of your daughters and her mate who are gonna put a show on for me later.

You really think one of my girls would want to be seen in Hull? Kingston-upon-Thames perhaps, Kingston-upon-Hull, no.

She'd make a fortune off the kerb-crawlers up here.