These barbecues were made on Sunday, in the shade of a walnut tree. You won’t see the walnut tree in the photos, but the shade is there :). In the fridge, I found some chops and some three-four pieces of scruff. I didn’t want to meet the classic style again, so I explored another option. Meaning this:
In a mortar, I added salt, peppercorn, pimento and a teaspoon of powdered garlic (I don’t usually use it but I happened to come across it).
Five minutes on each side.
By the time the meat was grilled (or just before, I don’t know exactly), on the table appeared a tome of traditional Romanian pies (plăcinte codrenești) written with alfalfa, green onions and other greens. Stay healthy.