Titch somebody shut me the fark up. Joined Nov 17, 2012 Location South... Name or Nickame Titch :-) Feb 9, 2013 #1 Bangers and Mash the Titch way. Stick your Ribs lets do Snags. Red wine with onion reduction. Or good old Onion and red wine gravy.
Bangers and Mash the Titch way. Stick your Ribs lets do Snags. Red wine with onion reduction. Or good old Onion and red wine gravy.
JohnHB is one Smokin' Farker Joined Dec 15, 2012 Location Sydney NSW Feb 9, 2013 #2 Love it. Always hard to beat comfort food. John
L LM600 Full Fledged Farker Joined Jan 16, 2011 Location Milton... Feb 9, 2013 #3 That is killer! Good work Mate!
T the bigslow MemberGot rid of the matchlight. Joined Jul 28, 2012 Location Remingto... Feb 9, 2013 #4 Looks amazing, keep up the good work.
B buccaneer somebody shut me the fark up. Joined Oct 23, 2010 Location The... Feb 9, 2013 #6 Looks bloody delish!
JohnHB is one Smokin' Farker Joined Dec 15, 2012 Location Sydney NSW Feb 9, 2013 #7 Interesting sample of posters. One from each of UK, USA & Holland then 3 Aussies. Must be the time zones. John
Interesting sample of posters. One from each of UK, USA & Holland then 3 Aussies. Must be the time zones. John
NorthwestBBQ somebody shut me the fark up. Joined Jun 28, 2009 Location Everett, WA Feb 9, 2013 #8 Them bangers be banging!
HeSmellsLikeSmoke somebody shut me the fark up. Joined Apr 2, 2007 Location Warren... Feb 9, 2013 #9 That plate looks great. Did you make the bangers yourself?
bluetang somebody shut me the fark up. Joined Aug 6, 2010 Location Stuart, Fl Name or Nickame Mike Feb 9, 2013 #10 Dang fine stuff!
IamMadMan somebody shut me the fark up. Joined Jul 30, 2011 Location Pemberto... Feb 9, 2013 #11 Looks great... now I am hungry.....
deguerre somebody shut me the fark up. Joined Jul 15, 2009 Location Memphis... Feb 9, 2013 #12 Yes yes yes yes YES!!! Which reminds me. I need to use the leftover spice mix I made up a little while back. Off to the store for some ground pork and lamb!
Yes yes yes yes YES!!! Which reminds me. I need to use the leftover spice mix I made up a little while back. Off to the store for some ground pork and lamb!
chicagokp Babbling Farker Joined Feb 17, 2011 Location Chicago... Feb 9, 2013 #13 That looks great. How did you make the red wine onion gravy?
Big George's BBQ somebody shut me the fark up. Joined Feb 7, 2008 Location Framingh... Name or Nickame George Feb 9, 2013 #14 Those look incredible My son use to rave about those whenever he had to go on a business trip to England
Those look incredible My son use to rave about those whenever he had to go on a business trip to England
deguerre somebody shut me the fark up. Joined Jul 15, 2009 Location Memphis... Feb 9, 2013 #15 chicagokp said: That looks great. How did you make the red wine onion gravy? Click to expand... Yep. I meant to ask that too. My onion gravy is a thicker one but yours looks like something I'd like to try.
chicagokp said: That looks great. How did you make the red wine onion gravy? Click to expand... Yep. I meant to ask that too. My onion gravy is a thicker one but yours looks like something I'd like to try.
chriscw81 is Blowin Smoke! Joined Jul 1, 2012 Location Frederic... Feb 9, 2013 #17 I'd bang that banger. Sent from my Nexus using Tapatalk 2
code3rrt Babbling Farker Joined Aug 9, 2012 Location Spokane... Feb 9, 2013 #18 Great lookin' grub, thanks for sharing. KC
Ron_L Administrator Staff member Joined Dec 9, 2004 Location Wanderin... Name or Nickame Captain Ron Feb 9, 2013 #19 You forgot the mushy peas! :becky:
NorthwestBBQ somebody shut me the fark up. Joined Jun 28, 2009 Location Everett, WA Feb 9, 2013 #20 deguerre said: Yep. I meant to ask that too. My onion gravy is a thicker one but yours looks like something I'd like to try. Click to expand... Your Avatar has not been by Northwest BBQ in a long time. :sad: I give up on me.
deguerre said: Yep. I meant to ask that too. My onion gravy is a thicker one but yours looks like something I'd like to try. Click to expand... Your Avatar has not been by Northwest BBQ in a long time. :sad: I give up on me.