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  26. Kev that cut from counter to pan was pure cinema. I’ve always been a silent fan but I’m a trained cinematographer and professional photographer currently, that was on point. Your editor nailed it 😉

  27. No need to use a binder, my man. It just adds a barrier preventing all the spices from contacting the meat. Pat dry the meat and add the spices an hour or two before cooking/smoking. Trust me, more of spice flavors will come through in the meat.

  36. Being English, I often do roast pork on a Sunday, always using a shoulder joint as it's more juicy and succulent, and I remove the crackling putting it back in the oven to make sure it's brittle and crispy, serving with roast potatoes and parsnips which I finish with honey and unprocessed sesame seeds, for flavour

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