Barbecue

The fork was previously inserted, the fork was hieroglyphics, the burning was edible, the long and long fork in the flesh became a dish name — the fork. The term “forkburn” has evolved from “plugged” and has been replaced by a forklift. Roasted fork is the most common oven dish in my house because it tastes simple. It is sufficient that the ovens be cooked as soon as they are salted, especially suitable for the summer, without the need to fire and endure the smoke. I usually pick pig neck meat for for forkburn, because it's not only smooth, it's soft, it's fat. The pig's neck, on both sides of the pig's neck, is known as the “Gold Six Two” because it is scarce and precious, where the fatty is evenly distributed as snowflake, and the entrance is smooth and smooth。