Caporegime
I took some burgers out of the freezer to have for my tea but, when the time came, I didn't fancy burgers so I made them into meatballs and made a simple tomato sauce with tinned tomatoes, onion, garlic, red wine, chilli, cumin, Worcestershire sauce and a little beef stock. Served with linguine and grated Parmesan cheese.
i don't like to brag but I totally nailed the sauce for once. Got the perfect balance. Thoroughly enjoyable meal - and I've got enough left for another meal
layered with the same stuff it's just the novelty of peeling/eating it layer by layer.Layered with? Or just a fancy look?
That's the biggest problem with the American BBQ bandwagon. Too many restaurants are jumping onboard without a real knowledge of what they are doing. The owners of most have probably never even stepped foot in the US. The result is just a poor attempt.
The supermarkets are the same. You can't move in the meat section now for brisket and pulled pork. But it's total rubbish.
The American BBQ craze is great, but it's just getting ruined by over saturation.
Glaucus, you say you want to open one, but how much do you honestly know about proper American BBQ?
Papa johns hawaiian special, not great tbh prefer dominos.