It’s a butter based marinade with garlic, bay leaves and brandy.
Looks good !!
half a lamb shoulder covered in shawarma rub. 5hours on 130 and it came out well. I also put some chicken thighs on for the last hour and they came out great with the low heat. I had a bag of olive wood chips that i put on the first 15cm of the snake. I have used the spices from this web shop for a while and have found them to be exellent quality and great value.
Pork shoulder steaks yesterday with a souvlaki rub …….a relatively new cut for us and they are delicious.
Delicious with a Chateau Beaumont 2015
I bought a couple of these on Thursday. My butcher calls them ‘copa’ steaks. Very tasty and the pork is good, so nice and tender too.
They look like what our butcher has started selling as “collar steaks”, and they are a good cut
The collar (or coppa) is the top part of a Boston Butt and continues into the loin. There’s slightly more intra muscular fat than on the loin, making it a better cut for BBQ steaks in my opinion.
It’s a great cut for curing and I make spicy Italian Capacollo and bacon with it.
I will continue through autumn and most of the winter. I actually like the colder weather for bbq
Bring on the autumn @Rafa - look forward to your posts
With you on this. A BBQ is for life, not just for summer.
That looks excellent! Whereabouts is that?
San Juan, Argentina