Also: RIBS!

( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 21 Jun 2011, 13:31, 1 reply, 15 years ago)

I've never had ribs from a BBQ

( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 13:44, Reply)

Marinade 'em in Coca-cola

( JeffTheDogFucker Can you dig it?, Tue 21 Jun 2011, 13:45, Reply)

I've done a boiled ham in Coke before
It was lovely
( sporters I’m sincerely gratitude to you, Tue 21 Jun 2011, 13:50, Reply)

I had that once, it was rather magnificent.

( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 13:51, Reply)

Boil it down with mustard powder for the glaze.
FUCKING TREMENDOUS!
( sporters I’m sincerely gratitude to you, Tue 21 Jun 2011, 13:51, Reply)

I like the idea of heating up Dr Pepper, then using that

( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 13:50, Reply)

Whats the worst that could happen?

( sporters I’m sincerely gratitude to you, Tue 21 Jun 2011, 13:51, Reply)

*Applauds*
LTI
( JeffTheDogFucker Can you dig it?, Tue 21 Jun 2011, 13:53, Reply)

Yes!
*punches the air*
( sporters I’m sincerely gratitude to you, Tue 21 Jun 2011, 13:54, Reply)

Was it you who told me to cook Duck in fivespice and honey?
If so, how should I prepare it, and what should I serve it with?
( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 13:59, Reply)

I think so
Rub the powder into the scored skin and meat and leave to marinade. Cook skinside down until crispy, then turn over and pour the honey into the pan for the last few mins otherwise it will burn
( sporters I’m sincerely gratitude to you, Tue 21 Jun 2011, 14:01, Reply)

Does it then need putting in the oven to roast, or what?
How long do I need to marinade it for?
( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 14:02, Reply)

Are you doing a full duck or just the breasts?
Marinade for about an hour and cook until rare if a breast

Not sure for a full duck. Rub 5 spice in and roast on a rack, then glaze in honey?
( sporters I’m sincerely gratitude to you, Tue 21 Jun 2011, 14:03, Reply)

Just the breasts

( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 14:11, Reply)

I'd cook them in the pan rather than roast

( sporters I’m sincerely gratitude to you, Tue 21 Jun 2011, 14:12, Reply)

So just fry them?
Ok, serve with mash and asparagus?
( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 14:12, Reply)

Good mash is a great idea
Maybe some stir-fried peppers with soy?
( sporters I’m sincerely gratitude to you, Tue 21 Jun 2011, 14:13, Reply)

Possibly, I'm not sure if she's a big pepper fan though
Also, by good mash, I assume you mean butter and cream?
( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 14:14, Reply)

Yeah
I'd do something sharp though to cut through it all.
( sporters I’m sincerely gratitude to you, Tue 21 Jun 2011, 14:15, Reply)

The sauce?

( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 14:23, Reply)

A knife

( Kroney, Tue 21 Jun 2011, 14:25, Reply)

*feels rather foolish*

( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 14:26, Reply)

Stop feeling up Darth.

(The Luggage is haunted..., Tue 21 Jun 2011, 14:31, Reply)

I never said anything about barbecuing them.
I've got a kilo sat marinading in soy, honey, garlic, ginger and chilli the fridge waiting to hit the oven on slow for an hour when I get in.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 21 Jun 2011, 14:02, Reply)

*invites self round*

( sporters I’m sincerely gratitude to you, Tue 21 Jun 2011, 14:02, Reply)

Ahh, magnificent!

( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 14:03, Reply)

I love my butchers.
A guy came in the office yesterday saying one of the drivers had asked him about lamb. He's offering a whole lamb, skinned, gutted, butchered and boxed for £125. VERY tempting.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Tue 21 Jun 2011, 14:05, Reply)

My friend's Dad hosts a lamb roast every year
He gets a full lamb, and cooks it on a spit for hours, meant to be magnificent.

I missed it last year, no way in hell am I missing it this year too!
( Agnostic Antichrist Baltimora, Tue 21 Jun 2011, 14:13, Reply)