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UK BBQ Mag Winter 2015/2016

UK BBQ Mag Winter 2015/2016

Great idea. Not sure if I would want to keep mayo out, but the rest should be good. https://www.facebook.com/diplyofficial

These Classical Paintings Have Been Completely Transformed By Adding Funny Drunk Texts

Great idea. Not sure if I would want to keep mayo out, but the rest should be good. https://www.facebook.com/diplyofficial

Spring Issue of UK BBQ Mag Out Now

Spring Issue of UK BBQ Mag Out Now

George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for mouth-watering barbecue ribs using his 3-2-1 method

Tuffy Stone's Competition Ribs

George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for mouth-watering barbecue ribs using his 3-2-1 method

Rib-O-Lator Barbecue Rotisserie - $100 | Petagadget

Rib-O-Lator Barbecue Rotisserie

Taming the flame from Grill Smoke BBQ by Ben Tish | Cooked

Taming the flame from Grill Smoke BBQ by Ben Tish | Cooked

Parrillada Uruguaya |  The meat is roasted by making a fire from wood. It's a time consuming process that leaves the meat with a unique flavor and amazing tenderness. It is normal to put some parmesan and provolone cheese on the grill, and to serve hot cheese as an appetizer, along with other snacks. The meat not limited to beef, is placed on a very large grill called a "parrilla,” which is designed to support considerable amount of beef, sausages ("chorizos"), and more.

Parrillada Uruguaya | The meat is roasted by making a fire from wood. It's a time consuming process that leaves the meat with a unique flavor and amazing tenderness. It is normal to put some parmesan and provolone cheese on the grill, and to serve hot cheese as an appetizer, along with other snacks. The meat not limited to beef, is placed on a very large grill called a "parrilla,” which is designed to support considerable amount of beef, sausages ("chorizos"), and more.

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