• 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.