Cannot find the existing one, so here goes.

Had some mixed results with cooking meat low and slow recently, with a nice lamb leg done "Greek Style" with garlic powder, paprika and lemon juice. Meat was from Halal butchers counter in the local asian supermarket, same sort of price as vacuum packed NZ lamb elsewhere - cooked long enough for the fat etc to almost completely melt.

Had less success with pulled pork done overnight in the oven on the lowest setting, got the meat dead right but the previous days brine-ing and marinading gave the meat a terribly overpowering taste.

Anybody any recommendations for a pork dry rub that they have tried and tested? Nothing too sweet mind if possible.

I had a nice tea last night.
A large piece of sirloin, fried medium with some buttered new potato's salted and peppered.
Accompanied with a couple of oven baked large flat mushrooms stuffed with garlic red chilli spring onions and a cheese topping.
A generous lashing of English mustard over the steak.

Italian restaurant in Hull tonight for a 40th birthday party.

Just ditch the brining and dry rubs etc.

You could do worse than follow rlJamie Oliver's recipe for slow roasted, bone-in (very important) pork shoulderrl.

The other important thing to remember is: if you can find a supermarket that actually sells bone-in pork shoulder, don't buy it. Try to find someone who keeps rare-breed pigs and get one from them. It will be more expensive but it is far superior meat to anything ANY spuermarket(sic) could offer

Da Gianni on Prinny Ave.

One of the grandkids?

One of your daughters and her mate who are gonna put a show on for me later.

She'd make a fortune off the kerb-crawlers up here.

Not a bad little spot that.
Small and compact with a decent crowd in for a Tuesday after a bank holiday.
Anyways food........................................................................................

Fairly conservative is me in the grub department.

Bruschetta.
Linguini Carbonara.
Profiteroles (plural ).

Stuck with pints to wash it down.
Perroni which I thought was reasonable at three and a half quid a pint.

No but gonna try it just because of the tie in we have.
That's if Bomber hasn't eaten the full larder.

Anyway, back downmarket tonight.
Homemade Toad in the Hole with beans
Richmond sausages and Heinz beans.

Mind you, free range eggs to make the batter.

La Perla was always good quality and value, but of late a bit too pricey for not-as-good quality.

Piola seems to be the current popular alternative down Newland, similar prices but much more ambiance. No 10% off, though.

Like Da Giano's pizzas, but prefer to take out as I find the restaurant too boxy and horrendously echoey, all you can hear is enhanced conversations with no music to alleviate the stress. Good grub, though.