5 years ago
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Chinese Scallion Pancakes - I've been making these for years and usually call them Chinese pizzas. I think they are referred to as pancakes in most restaurants though. lol What ever t...
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BBQ SAUCE OF THE WEEK: Pork Barrel BBQ - If the name "Pork Barrel" makes you think of politics, that's no coincidence. Heath Hall and Brett Thompson got the idea to get into the barbecue busine...
9 years ago -
post 16014 - http://ivideobokep.com/2014/07/video-tarian-hot-telanjang-dewasa.html http://ivideobokep.com/2014/07/foto-julia-perez-seksi.html http://ivideobokep.com/2014/...10 years ago
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Arc'd - We've known from the time we first saw our house that we'd likely make some significant changes to it, but have also acknowledged that if none of those cha...
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11 years ago -
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Daube Creole Recipe at Nola Cuisine - From Daube Creole Daube Creole is a Beef Roast dish unique to Louisiana because it is larded with seasoned salt pork, garlic and herbs and braised. Daube ...
12 years ago
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2 comments:
I love all of the Oakridge rubs. I've made chicken wings on the WSM using the Habanero Death Dust several times now and they are always a big hit. Over the holidays, I cut a venison backstrap into 2" filets and grilled them using Mike's Venison rub. Awesome stuff.
hi nick, you're right ... they are all great rubs ... very fresh, high quality spices and they blend them very well. i've also tried all the others, but this is my first time with the HDD ... i grilled some chicken thighs with it today. very good heat balanced with sweet. i'll post some pics tomorrow.
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