OK SITHLORD
Super Freak
that would suck! why is that?
some kind of burn-ban?
I live up stairs in a goodie two shoes apt
that would suck! why is that?
some kind of burn-ban?
I live up stairs in a goodie two shoes apt
When I saw this thread title I was thinking "that would be interesting - how many Freaks have extreme metal work in their mouths?"
When I saw this thread title I was thinking "that would be interesting - how many Freaks have extreme metal work in their mouths?"
That would be a zero on my end as well. 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'.
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
Man, that's in Greenland, Iceland and some very small islands here in denmark called faeroerne (fisher islands) who eat that ^^^^.
Most people in denmark eat Indian food, but that's it.
I love to grill!!!!! My fav meat is Churasco or Skirt stake in zi ingleshhh
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.
Sounds good I will have to try it out.
Grillers!
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