Quote:
Originally Posted by Bill Douglas
I've had some spectacular pork roasts recently. I've chosen one with lots of marbling, rolled it in cracked pepper and a little salt, then cooked it very hot on the weber. Getting that malliard effect. Particularly good day two cold.
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That sounds amazing. BBQ Pork smells divine.
Years ago I had a Kiwi neighbor who often cooked pork in a pit (dug into the ground).