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Old 06-12-2013, 10:02 PM   #132
Desert Hawg
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Join Date: 05-17-12
Location: Buckeye, AZ

For me there are two that I absolutely will not even try, both are from the Philippines:

Balut - Basically hard boiled eggs with a chick inside. They take the egg from the hen at about 17 or 18 days, bury it in a compost pile for about a week, then they cook it.

Dinaguan - which is chitlins cooked in the pigs blood with a couple of chili peppers added.
Currently using a Char Griller Offset, 2 UDS and a OTS. Continuing to look to add to what I currently have.

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