• cybervseas@lemmy.world
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      1 year ago

      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?

      • Trondk@lemmy.worldOP
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        1 year ago

        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.

    • Poiar@sh.itjust.works
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      1 year ago

      I see some bottles of Neutral in the background.

      Hopefully these were not used on the poor roast

      • Trondk@lemmy.worldOP
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        1 year ago

        sorry i had to place the roast on the sink, before putting it on the table to carve.

        • rhsJack@lemmy.world
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          1 year ago

          You don’t wash your meat after you grill it? I quite enjoy lavender dish soap because it adds a certain nuance to the meat. Sadly I always seem to have digestion issues. It must be the meat. I will have to go to a better butcher shop.