The BBQ BRETHREN FORUMS. - View Single Post

Phubar · 01-29-2013, 05:06 AM

Duckbreats is rubbed with course seasalt and cracked black.
Made scorzonera/potato au gratin.
For the gratin sauce I baked some lePhtover wildboar Phat,added garlic,scallion,rozemary,lePhtover wildboar meat,creme Phraiche,chardonnay,shredded Gouda,salt,pepper.
Also made some haricots verts...the porkbelly chops are for lunch at work.

01-29-2013, 05:06 AM	#1
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Phubar's Duckbreast and Scorzonera Pron Duckbreats is rubbed with course seasalt and cracked black. Made scorzonera/potato au gratin. For the gratin sauce I baked some lePhtover wildboar Phat,added garlic,scallion,rozemary,lePhtover wildboar meat,creme Phraiche,chardonnay,shredded Gouda,salt,pepper. Also made some haricots verts...the porkbelly chops are for lunch at work. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador Last edited by Phubar; 01-29-2013 at 05:51 AM..