• 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.

    • Trondk@lemmy.worldOP
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      1 year ago

      Well in Denmark we leave the skin on to get a crackling on the roast. Rub with lots af salt.

      We use it as is , with black gravy, potatoes pickled 🥒.

      Or in a sandwich

    • isthingoneventhis@lemmy.world
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      1 year ago

      Danes LOVE pork belly / pork with skin / pork. It’s wild. It’s also amazing. Flæskesteg is what its called, normally you eat it with potatoes and brunsovs (literally just brown sauce, it’s boring), or there is also koteletter I fad which is… creamy tomato sauce? (also amazing) usually over rice, or you can have with bernaise + rice + soy. Flæskesvær is their version of chicharrones.

      Sadly can no longer indulge in it anymore but it’s fucking amazing. Danes throw down when it comes to pork.