... or morning to you all. Just discovered this site and it looks like I could be learning and contributing to it.
I'm from Paphos, Cyprus and love cooking low'n'slow with a local twist. I have a Weber kettle, WSM and an Ooni Pro which I've adapted to do low'n'slow.
As Pork is the main staple of meat in Cyprus, I tend to do a lot of it. (Beef is no good and imported beef is expensive).
I'm on Facebook and Instagram as Cyprus BBQ club and you can check out some of my local dishes. I'm still pretty new so I'm pushing myself to up my game and open to suggestions.
I use a lot of local wood here which is great. Including fig, avocado and guava, as well as fruit woods including cherry, mandarin, orange, olive and lemon.
I'd appreciate any suggestions or advice as well as ideas. Anyway, hope you all have a good day, especially in these hard times.
Peace out
Gary
I'm from Paphos, Cyprus and love cooking low'n'slow with a local twist. I have a Weber kettle, WSM and an Ooni Pro which I've adapted to do low'n'slow.
As Pork is the main staple of meat in Cyprus, I tend to do a lot of it. (Beef is no good and imported beef is expensive).
I'm on Facebook and Instagram as Cyprus BBQ club and you can check out some of my local dishes. I'm still pretty new so I'm pushing myself to up my game and open to suggestions.
I use a lot of local wood here which is great. Including fig, avocado and guava, as well as fruit woods including cherry, mandarin, orange, olive and lemon.
I'd appreciate any suggestions or advice as well as ideas. Anyway, hope you all have a good day, especially in these hard times.
Peace out
Gary
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