hard to beat
Leave a commentSeptember 13, 2012 by seanbrock
I’ve been playing a lot with this idea lately. The ember/live fire combo. Its hard to explain how delicious this pork was. You really have to stick with it and keep the fire the correct temperature and the embers the correct temperature while rotating the meat by feel. I adore cooking this way. How can we do this during a busy service? its best right out of the fire.
