Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Location
- Utrecht,TheNetherPharkinglands
BBQ to me is incorporate BBQ Phlavour into your meal cooked with charcoal/briguettes/wood.
With that said I present you smoked wildboar bouillon...and as bonus I got quite alot of meat Phrom them bones!:becky:
-seasoned up the bones with a bit of Lawry's
-brought the water up to boil with celery,leek,garlic,onion with skin,red Spanish pepper,bayleaves
-added smoked bones to the liQuid
-added cracked black pepper and salt up to taste
-pulled the meat Phrom the bones
-zift
Smoked on pear wood in the mini UDS...
With that said I present you smoked wildboar bouillon...and as bonus I got quite alot of meat Phrom them bones!:becky:
-seasoned up the bones with a bit of Lawry's
-brought the water up to boil with celery,leek,garlic,onion with skin,red Spanish pepper,bayleaves
-added smoked bones to the liQuid
-added cracked black pepper and salt up to taste
-pulled the meat Phrom the bones
-zift
Smoked on pear wood in the mini UDS...
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