Freak Grill-Masters Unite!!

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Most of you dickholes don't deserve my recipes. However, since I never share anyways that is a BS statement. I will cook for you idiots in August.
 
When I saw this thread title I was thinking "that would be interesting - how many Freaks have extreme metal work in their mouths?"
diamond_tooth_grill.jpg
 
That would be a zero on my end as well. :D But back to grilling..my daughter graduates Saturday and today we went out and picked up 50 burgers and 50 hot diggety dogs for the party Sat. night. :) Woopee, I get to do some serious grillin'. :)
 
That would be a zero on my end as well. :D But back to grilling..my daughter graduates Saturday and today we went out and picked up 50 burgers and 50 hot diggety dogs for the party Sat. night. :) Woopee, I get to do some serious grillin'. :)

WOW THAT IS A LOT OF GRILLEN , GOOD LUCK MAN!!:banana
 
Did you know a delicacy from the Scandinavian countries ie.Denmark, Sweden, Iceland etc (where fingaz comes from) is Hákarl which is shark meat, buried underground and left to ferment & rot for 6-12 weeks then hung out to dry for several months. It is eaten in slices or cubes of the meat on toothpicks

:lol Man, that's in Greenland, Iceland and some very small islands here in denmark called faeroerne (fisher islands) who eat that ^^^^.

Some people in denmark eat shark steak or shark soup, but that's it.
 
Hermano, do you mind sharing with the class how you prepare the Churasco? what seasonings?

I have my own way of doing in it which i love and it goes like this

i put i little bit of olive oil just to make it more sticky for the adobo which is what i use instead of salt & pepper. i make sure its evenly seasoned then i put it in a bowl with JackDenials BBQ sauce which the amount i put changes just dont drown it. and a little bit of water. leave it there for a few hours and ready for the grill. but i figured out last time i made it you really dont have to leave for that long cause i kept in there for 30 min and it tasted better IMO. but thats what i do.
 
I have my own way of doing in it which i love and it goes like this

i put i little bit of olive oil just to make it more sticky for the adobo which is what i use instead of salt & pepper. i make sure its evenly seasoned then i put it in a bowl with JackDenials BBQ sauce which the amount i put changes just dont drown it. and a little bit of water. leave it there for a few hours and ready for the grill. but i figured out last time i made it you really dont have to leave for that long cause i kept in there for 30 min and it tasted better IMO. but thats what i do.

Sounds good I will have to try it out.
 
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