Phil
TVWBB Fan
Pork shoulder steaks, the four on the right where seasoned with nando`s piri piri rub, the ones on the left with nandos lemon pepper rub, think i prefered the piri piri better. Steaks sat at 275f for 3hrs, smoked with cherry wood, then foiled with applejuice for an hour..very juicy and fork tender.
For the veg it was shallotts, celery, mushrooms and peppers, pan fried them with cumin and ancho chilli powder then put in some chicken stock, jalapeno hot sauce and reg hot sauce in and reduced. basically using up left over veg from the chilli cook the night before.










For the veg it was shallotts, celery, mushrooms and peppers, pan fried them with cumin and ancho chilli powder then put in some chicken stock, jalapeno hot sauce and reg hot sauce in and reduced. basically using up left over veg from the chilli cook the night before.








