Cannot find the existing one, so here goes.

Had some mixed results with cooking meat low and slow recently, with a nice lamb leg done "Greek Style" with garlic powder, paprika and lemon juice. Meat was from Halal butchers counter in the local asian supermarket, same sort of price as vacuum packed NZ lamb elsewhere - cooked long enough for the fat etc to almost completely melt.

Had less success with pulled pork done overnight in the oven on the lowest setting, got the meat dead right but the previous days brine-ing and marinading gave the meat a terribly overpowering taste.

Anybody any recommendations for a pork dry rub that they have tried and tested? Nothing too sweet mind if possible.

I had a nice tea last night.
A large piece of sirloin, fried medium with some buttered new potato's salted and peppered.
Accompanied with a couple of oven baked large flat mushrooms stuffed with garlic red chilli spring onions and a cheese topping.
A generous lashing of English mustard over the steak.



Italian restaurant in Hull tonight for a 40th birthday party.

Which one?

Just ditch the brining and dry rubs etc.

You could do worse than follow [url=http://www.jamieoliver.com/recipes/pork-recipes/6-hour-slow-roasted-pork-shoulderJamie Oliver's recipe for slow roasted, bone-in (very important) pork shoulder[/url.

The other important thing to remember is: if you can find a supermarket that actually sells bone-in pork shoulder, don't buy it. Try to find someone who keeps rare-breed pigs and get one from them. It will be more expensive but it is far superior meat to anything ANY spuermarket(sic) could offer

Cut used was bone in from the top of the shoulder, cut by my local farm shop - the place I usually get meat as a rule, the actual meat was as good as I could want, I just messed it up with the rub and brine. Only tried the supermarket lamb last week to compare the price and quality and I have to say we are pleased with both after trying it and will have it again.

Da Gianni on Prinny Ave.

One of the grandkids?

One of your daughters and her mate who are gonna put a show on for me later.

You really think one of my girls would want to be seen in Hull? Kingston-upon-Thames perhaps, Kingston-upon-Hull, no.

She'd make a fortune off the kerb-crawlers up here.

Not a bad little spot that.
Small and compact with a decent crowd in for a Tuesday after a bank holiday.
Anyways food........................................................................................

Fairly conservative is me in the grub department.

Bruschetta.
Linguini Carbonara.
Profiteroles (plural

).

Stuck with pints to wash it down.
Perroni which I thought was reasonable at three and a half quid a pint.

Have you tried La Perla on Newland Ave? Food is always good and the service is excellent. 10% off your food on production of a Hull FC season pass, too.

No but gonna try it just because of the tie in we have.
That's if Bomber hasn't eaten the full larder.



Anyway, back downmarket tonight.
Homemade Toad in the Hole with beans
Richmond sausages and Heinz beans.



Mind you, free range eggs to make the batter.

La Perla was always good quality and value, but of late a bit too pricey for not-as-good quality.

Piola seems to be the current popular alternative down Newland, similar prices but much more ambiance. No 10% off, though.

Like Da Giano's pizzas, but prefer to take out as I find the restaurant too boxy and horrendously echoey, all you can hear is enhanced conversations with no music to alleviate the stress. Good grub, though.

Ruined !!!

Your tea is ready Mr 49.

Not far off, it does need a 'singe' on both sides, about 20 seconds or so.

A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes):

One minute per side – and eight resting; rare.

Two minutes per side – and six resting; medium rare.

Three minutes per side – and four resting; medium.

Four minutes per side – and two resting; well done.

Five minutes per side – call the fire brigade; cremeted.

Do you use your local butcher Mr Little in Market Place Mr 49?
Been using him quite regularly lately

I really like Fields in Anlaby [urlhttp://www.fieldsofanlaby.co.uk/[/url
With regards to the OP I use shoulder of pork and a dry rub of powdered coriander seeds, plenty of smoked paprika a good quantity of chilli flakes, rubbed into the meat cling filmed and refrigerated overnight. Next day cooked on low heat for around six to seven hours, served on "barm cakes" lettuce and grated cheese washed down with plenty of red wine.

You left the red wine right until the end.

That's because I like to spend the six to seven hours cooking time drinking WHITE wine.

There's a surprise.

That all depends on the thickness of the steak though. A nice thick one will still be quite medium/rare after 4 minutes per side, while a thin one will be "cremeted" (sic) after 2 minutes per side.

Quote ="Mintball"A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes): One minute per side – and eight resting; rare. Two minutes per side – and six resting; medium rare. Three minutes per side – and four resting; medium. Four minutes per side – and two resting; well done. Five minutes per side – call the fire brigade; cremeted.'" Better to use the rule of thumb, on your right hand put your thumb on each finger and then feel the firmness of your thumb pad, that is a great indicator or how the steak should feel and each cooking point, first finger rare, second medium rare, third medium and forth ruined. That takes out any thickness issues. www.simplyrecipes.com/recipes/th ... s_of_meat/

Quote ="Mintball"A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes): One minute per side – and eight resting; rare. Two minutes per side – and six resting; medium rare. Three minutes per side – and four resting; medium. Four minutes per side – and two resting; well done. Five minutes per side – call the fire brigade; cremeted.'" Better to use the rule of thumb, on your right hand put your thumb on each finger and then feel the firmness of your thumb pad, that is a great indicator or how the steak should feel and each cooking point, first finger rare, second medium rare, third medium and forth ruined. That takes out any thickness issues. www.simplyrecipes.com/recipes/th ... s_of_meat/