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Thread: My First Roast

  1. 14th September 2011, 01:44 AM #11
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    d2dave
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    Gravox in a can does me, I know my mum used to make it years ago using all the fat and juices from the pan but gravox is just as good and easy IMHO.

    Dave.
    Last edited by d2dave; 14th September 2011 at 01:28 PM. Reason: Typo
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  2. 14th September 2011, 12:54 PM #12
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    Gravox with the pan juices works for me - I like my meat rare, so anything that dribbles out while I am resting & carving also goes in the gravy.
    If you need to contact me please email homestarrunnerau@gmail.com - thanks - Gav.
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  3. 15th September 2011, 12:16 PM #13
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    Doesn't look as good as yours; I almost got the crackling right. Tasted good too.
    Thanks for the tips.

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  4. 15th September 2011, 01:51 PM #14
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    Sleepy. Did you cut the skin before you cooked it?

    Dave.
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  5. 15th September 2011, 01:56 PM #15
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    Yeah I did, but it must have healed up

    Will cut deeper next time

    Cooking sweet and sour pork tonight with the left overs
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