Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Location
- Utrecht...
As some of you know that Padawan scored some pieces of meat during her stay in Denmark last week.
Yesterday we cooked up a Tri Tip on her Red Kettle...we believe it's a Tri Tip but I'm not quite sure since everything is in Danish on the package.
It's got that boomerang shape going on like a Tri Tip,this one had a layer of Phat on it and some tough silverskin(?).
According to the package this beePh comes Phrom Dutch soil.
Most beePh that we eat over here comes from countries like Africa,Argentinia,Uruguay...
I rubbed the beePh with olive oil,course seasalt,cracked black pepper.rozemary,thyme,garlic,paprika powder,tabasco.
For sides we had white asparagus and taters.
Smoked with hazel.
For starters we had some asparagus soup that I got from a neighbour of mine...we just added some very tasty ham and parsley.
For dessert we ate some smoked rhubarb in cane sugar/butter with cherry/creme fraiche sauce and Greek yoghurt.
Yesterday we cooked up a Tri Tip on her Red Kettle...we believe it's a Tri Tip but I'm not quite sure since everything is in Danish on the package.
It's got that boomerang shape going on like a Tri Tip,this one had a layer of Phat on it and some tough silverskin(?).
According to the package this beePh comes Phrom Dutch soil.
Most beePh that we eat over here comes from countries like Africa,Argentinia,Uruguay...
I rubbed the beePh with olive oil,course seasalt,cracked black pepper.rozemary,thyme,garlic,paprika powder,tabasco.
For sides we had white asparagus and taters.
Smoked with hazel.
For starters we had some asparagus soup that I got from a neighbour of mine...we just added some very tasty ham and parsley.
For dessert we ate some smoked rhubarb in cane sugar/butter with cherry/creme fraiche sauce and Greek yoghurt.
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