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| quote: | Originally posted by whiskers
Hahahaha, that was also the first thing I thought of when I saw the topic title.
You mean grape vine branches?
BTW, we soak the meat (pork or lamb) for a number of hours (min 2 max 24) in seltzer water + a combination of onions, peppers, mushrooms, salt/pepper - afterwards, we either cook the mix on the stove or put it separately on the grill. The cooking times are too different to put onions and meat at once - I used to do it but lately the onions would just burn. |
yeah grape vine branches.
i donno about the seltzer water hmmmm, but all the others sounds good. and for the onions, you put them on top of the meat at the last 5-10 mins of grillin, it finishes them off with a nice taste
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