Have to ask - did you bring it to room temp before roasting? Or cook it cold? And, did you baste? Or, as you did a dry rub, did you let it be? Mine won’t be as pretty as yours but I want to try!
Always bring close to room temperature…let it sit out for about 45 minutes. And only a single baste about 1.5 hours into the 2.20 hours total cook time.
Still enjoying good garden veg then, gifted King Salmon steak by our next door neighbor in a citrus marinade, housemade pizzas on the Ooni, green vegetable curry, Lebanese lentil soup with lemon and spinach, spaghetti and meatballs with monastery sauce, pork scallopini with gravy, pork chop, beef stroganoff. Think that’s about it, but descriptions probably not in order - sorry. First pic is an eggplant, tofu and ground pork dish we like, a riff on mapo dofu - think we used ground turkey in this rendition. Also a shrimp stir fry - chow mein-ish. Plus, a burrito dinner, and roasted red pepper and tomato soup with 1/2 grilled cheese sandwich for another meal.
THANK YOU, mariacarmen! We went to Evergreen today after they told us by phone that they did have aji aramillo paste on hand. DID THEY EVER! Probably 5 or 6 to choose from.
This place ia a treasure trove of Latin and South American product. And SUPER NICE people. AND we were blown away when they told us about their parking lot in back! What a jewel box.
And their meats looked excellent. Enormous meaty oxtail. Good looking shellfish and poultry.
Ready made masas.
Decent prices.