What do people reckon are the best flavours to add to meat on the Bristol Avon? I’ve bean told that garlic is quite good. The other day the franchise holder at the restaurant gave us a pep talk and admitted that we use the scrag end cut of meat but once it is minced up and with the clever use of onion, garlic and spices, you can dress anything up to taste good.
I have tried adding madras powder to a polythene bag and cutting up some luncheon meat, tipping it in and shaking it and I’ve caught a few barbel using that. I think that it might be a bit two powerful though. Although I was reading the other day that one bloke reckoned that barbel couldn’t smell, so is it a waste of time adding flavours anyway.