Trondk@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agobig Danish pork roast ready for the pitlemmy.worldimagemessage-square14fedilinkarrow-up1123arrow-down121
arrow-up1102arrow-down1imagebig Danish pork roast ready for the pitlemmy.worldTrondk@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agomessage-square14fedilink
minus-squarecybervseas@lemmy.worldlinkfedilinkEnglisharrow-up11·1 year agoCan we get an after picture once it’s ready?
minus-squarecybervseas@lemmy.worldlinkfedilinkEnglisharrow-up7·1 year agoAh 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?
minus-squareTrondk@lemmy.worldOPlinkfedilinkEnglisharrow-up11·1 year agothe 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.
minus-squarecybervseas@lemmy.worldlinkfedilinkEnglisharrow-up6·1 year agoNice. Concentrating on the pork flavor itself. I like it!
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!