Good lord. What an extremely excitable gentleman.

[Monty92]

That's how we all speak all the time, chief. I'm currently hollering a spitting as I type.

I did pork belly burnt ends yesterday. Dry rub with plenty of mustard powder and parika, smoked over apple for 2 hours, then wrapped with honey and butter and on the heat for another hour, then glazed in a sauce of ketchup, ketchup manis and cherry beer. They were fúcking divine.

Link to this recipe?

Moro tonight

[Monty92]

My friday night will consist of watching those whilst consuming much red wine and forgetting everything by Saturday

Amazingribs.com is your friend. Seriously.

[PSRB]

Amazingribs.com is your friend. Seriously.

Yeah, had a good look at that as well.......difficult getting hold of some of the ingredients though and how much is a "cup"?

[Sir C]

My friday night will consist of watching those whilst consuming much red wine and forgetting everything by Saturday

Here's a good way to start: load charcoal into the firebox, light your all-natural firelighter and let it burn with the lid and both vents open for ten minutes. Then close the lid, leave the lower vent open about 2 inches and the top one two notches. Now just stand there and wait. Drink a few beers. After 30 minutes or so the temperature will have settled somewhere between 225 and 300 f. You can whatever temperature you get with those settings as your baseline and work from there.

[PSRB]

Here's a good way to start: load charcoal into the firebox, light your all-natural firelighter and let it burn with the lid and both vents open for ten minutes. Then close the lid, leave the lower vent open about 2 inches and the top one two notches. Now just stand there and wait. Drink a few beers. After 30 minutes or so the temperature will have settled somewhere between 225 and 300 f. You can whatever temperature you get with those settings as your baseline and work from there.

very helpful, most unlike AWIMB

[Sir C]

Link to this recipe?

Moro tonight

It was based loosely on this but I adjusted the rub and sauce to my taste and added the honey and butter stage from a different recipe.



That Korean place by Waterloo was lovely. Extremely authentic and remarkable value. Definitely one to try when you're at the Old Vic.

[Burney]

If he wants something actually worth getting so worked up about, he could try getting a life.

https://twitter.com/ArsenalGent/stat...99480009871360

I seem to recognise him from AFTV rants.

[IUFG]

I seem to recognise him from AFTV rants.

There you go then.
AFTV - for the hard of thinking...

[Viva Prat Vegas]

Monty92 "Moro tonight "

Exmouth Market?

The 38 bus should drop you right outside

[Viva Prat Vegas]

Burney "I seem to recognise him from AFTV rants."

That oafish gentlemangoes by the name of Heavy D

Probably because his real name is Colin