What's cooking?

That Pork looks killer. Not a cut I ever see here .

 

It comes from the shoulder i.e. where pork butt, or boston butt is, just cut slightly differently.



I think it is the right half of the butt in this picture, but also cut a bit longer.

 

Looks like a great way to cook pork.

Toothpick, bless your heart.

 

Hey, somehow I'm loosing weight!

 

Thanks Schanop. I'm trying to figure how it's butchered differently from a blade roast. Yours looked more compact than what I have access to. Your looks delicious . What was the sauce?

 

Ah, I see. When I get the whole pieces, quite often I would portion it into about three long pieces so that it would work for grilling. Each piece would be a little different, but they all have enough fat such that it wouldn't be dry afterwards. Off cut is used for other dishes.

Sauce was, umm, fish sauce, garlic, ginger, vinegar, scallion, sugar ... South East Asian flavour. It was marinaded over night, and the left over marinade was boiled, reduced, thicken, and poured over for serving.

 

Yard bird on the grill with a herbaceous rub.

 

PDG if I can say.

 

Yummo :cool1 Was it cut at the spine, Jim?

 

Yes sir pulled it right out.

 

Daughter's dinner for 1 , by request. Make your own meatball, Gorgonzola bread.

 

Stuffed artichoke

 

Do you lose the oyster when you do that?

 

Not at all, I simply run the shears up both sides of the spine. I usually save it for stock.

 

Best part of the whole bird.

 

These belong together at the same table!

Tasty!

 

Definitely! And I'm the only one in the house who likes them. Bwah hah hah!

 

Here are some colourful veggie stir fry and Chinese BBQ organic chicken wings cooked in combi oven. High heat plus moisture is a good combo for brown outside and moist inside.

 

Roasted Solmerlad chicken, a well fed, well raised over 12 weeks 2.5kg chook. Pretty awesome.

 

I really like what you do with the Little Weber.