You are viewing a single thread.
View all comments 12 points
Can we get an after picture once it’s ready?
25 points
2 points
I see some bottles of Neutral in the background.
Hopefully these were not used on the poor roast
6 points
sorry i had to place the roast on the sink, before putting it on the table to carve.
8 points
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?
11 points
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.
