Tuesday, September 23, 2008


Even while the oven was still drying out I began to put food in it:
Like this pork shoulder which I slow roasted for 6 hours and then shredded and mixed some BBQ sauce made by a friend of the family from North Carolina. As such the sauce was more a highly spiced and sweetened vinegar than what most of america thinks of as a BBQ sauce (spicy ketchup). It was delicious. The color on the pork skin was pretty awesome.

I catered this small dinner party and as part of the first course I served some flatbread that I threw in the oven while there was a fire roaring in it. It was essentially just a pizza dough stretched out into rough ovals. The hot oven puffed it up and browned it beautifully in a matter of minutes (2 or 3 I would say).

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