Iron Chef WAYCT - What Are You Cooking Today
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That's a serious piece of meat…enjoy! And the reason why I have that huge british range cooker in my kitchen as well.
I know there are some vegetarians here in the forum and I must admit, I agree to most of their arguments, but sometimes it got to be a nice piece of beef... sorry. I really don't need meat daily, actually we do have meat once a week and we don't eat things like sausage or bacon very often. When buying meat it's from small eco-breeders just around the corner. Very lucky having that opportunity.
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We had a predominantly carnivorous party for 25 people yesterday…
This lamb slowly cooked and smoked for 5 hours. It was delicious and voted the best dish by most attendees
This suckling pig was cooked in an oven-type contraption (locally called caja china, chinese box) where the coals sit on the box’s lid. This gives easy access to the heat source for adjustments along the way. So heat comes primarily from above but the box retains heat and acts mostly like an oven. The skin comes out a perfect crisp. This took 2 hours.
We also had some beef ribs on a barbecue pit for people not fond of pork or lamb, but forgot to take a pic as that is a more common dish around here.
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Made my first Pastitsio!
Total success! But damn the thing is heavy!
Envoyé de mon iPhone en utilisant Tapatalk
This is my favorite Greek dish. I make it often. Looks great,
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@Giles , How did your roast turn out? It's a great cut of meat. Christmas day I made a 17lb. one. The largest I've ever done. Smeared butter and Garlic on top, Seared it for 15 minutes, then lowered the oven temp and roasted it until internal temp of 130 F. Also add water to the bottom of the pan and cover it for the roasting for moist heat. Served with scalloped potatoes and creamed spinach.
