Greek salad there for the lunch. Homegrown lettuce, cucumbers and sun dried tomatoes. Bought the feta and the olives.
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What do you use to moisten it , if at all ??
An extra splash of olive oil. The sundried tomatoes were already in oil.
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Tipp tears. Bottled.
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Sounds nice but it wasn’t a Greek salad.
Sure what harm.
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That’s 162F mate. How are you feeling today?
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It’s still today here. That was after lifting the chicken off the can, it rose another few degrees resting. No trace of pink or red juices, simply delicious moist organic free range meat.
Beer butt chicken is one of the highest honours you could give a bird. I’d be finishing it off with jalapeno, coriander / cillantro, and some spring onion.
Well done chef.
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Christ another Eraserhead reference for the forum. Two in the one day.
You don’t have to buy the €9 meal anymore mate
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what kind of gear is that? some sort of barbecue mash up?
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It looks a bit dry
Looks lovely pal
The brisket was just cooked and unreal. Wings a little dry alright.
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a good dollop of heinz ketchup would sort that out
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You eat a lot of burgers.
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