Banjo wrote:I confess that where time has been short, I have part-cooked them in the oven and then finished them off on the grill
The other day I had bought another joint of pork to practice my BBQ skills on and it was tipping outside on the day I was planning to cook it. I knew I wouldn't have time during the week to cook it, so I ended up preparing it as if it was going on the BBQ, but oven cooked it instead, giving it 30 minutes at mark 7, then several hours at mark 1/2. As it happens, it was the first time I achieved a proper "pulled pork" texture, so at least I know now what to aim for!
Banjo wrote:Dishes of fried onions, stuffing and apple sauce and a tray of sliced baps, then just leave everyone to get on with it!
Time for my
admission - I find canned "Eazy Fried Onions" one of the best "Delia cheats" I have come across. I simply drain them of most of their oil, pour into an old balti dish, and stand on the grill to warm.