I am not a professional butcher.
But I can roast a chicken, pork, beef, and pork shoulder at home, and I’ve made a pretty good living doing it.
The secret is to get a good, clean, well-mixed pan.
I find that most of my pork and chicken recipes come from the freezer section of the butcher shop.
If I’m not able to buy it on the shelf, I usually find it online.
I also keep a good stock pile on hand.
For some reason, I am a big fan of sausages.
My favorite sausage is a little bit spicy.
And I’m partial to the pork belly, which comes in a variety of shapes.
You can also roast turkey with bacon, or roast beef.
When you’re ready to roast the meat, I like to roast it in a heavy cast iron skillet that I use for this.
Because it has to be a good pan, I have a cast iron grill pan on hand to keep it nice and hot.
I’ll let you know if I use one of those on this blog.