My nemesis. I think I need to work it more when forming it. Ended up being a bit over-cooked and dry, but still with great flavour.
this post was submitted on 19 Jun 2023
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Cooking With Fire
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A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…
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Mostly based on this NYT recipe: Adana Kebabs.