Well thank y'all for the enthusiastic (and forgiving) responses! I suppose what puzzled me was that over here mince (ground beef, to you guys) is the cheap stuff for covering with a very tasty sauce, and if you buy an expensive joint for roasting you want everyone to know it was bought in a big lump by serving it in slices under gravy.
So, if I gets me a brisket joint and cook it, and pull it apart with fork, do I serve it hot or cold? As a sandwich filling I get, but what else would accompany it?
Zip - I'll let you know when to expect me.
Perry -
get cooking.
I lurve teh Cellar!
Oh, and which piece of pork should I pull?!