Another 10,000 posts of your dinner (Part 2)

[HughJanus]

Locally made ‘spicy Italian’ snags. BBQ’d with corn, and peppers, with 'slaw and guacamole…

[hoopsontoast]

4-hr Gammon joint in the Air_Fryer (no BBQ as we’ve been busy and it’s been Sun/Rain and Hail today)

[malbec]

What temperature did you cook that? Looks fab

[hoopsontoast]

120 degree (lowest our AF goes) for 75 degrees internal temp.

[malbec]

Thanks

[omsoc]

Love a gammon ham, no parsley sauce?

Looks feckin’ lovely.

[Gyroscope]

Nutritious? No.

Tasty? Yes.

Sausage (obviously) not visible but I can confirm that it was a might porky banger.

[HughJanus]

[Stepmotheratomicbomb]

Honey mustard chicken

[Stepmotheratomicbomb]

Sgt peppers lonely hearts club band

[Gyroscope]

[HughJanus]

Kingfish, roasted butternut, spicy pepper/noodles stir-fry…

[vacdac]

Spaghetti carbonara with vurry smokey pancetta & salad wiv balsamic dressing with garlic, lemon juice, honey & course grain mustard. Oodles of Parmesan Regganio.

[MonitorGold10]

Keeping it simple, innit:

[flapland]

I guess you have eaten four of the sausages first.

[malbec]

Poor, poor effort.
I am despair

[Professor_Chaos]

If you can get hold of guanciale (made from pork jowl), try it instead of pancetta

[shrink]

Made some mackerel pate, but used some nice stem on Italian lemons that the grocer had. Had a little spare lemon juice… just enough for a cheeky cocktail

[Gyroscope]

@shrink

Made some mackerel pate

I don’t know how you make yours but the wife throws a load of horseradish in her’s and it’s

[shrink]

I don’t use horseradish, but I do add obscene amounts of black pepper which probably achieves some of the same outcome

I might try horseradish or a dash of mustard next time