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buccaneer
11-23-2011, 11:27 PM
Inspire a brother and show off your charcuterie!
Pancetta ready to hang
http://i1178.photobucket.com/albums/x370/IBuccaneer/Food%20Shots/Pancettatohang.jpg
Trimmed and a couple of slices to add to a Vichissoise soup.
http://i1178.photobucket.com/albums/x370/IBuccaneer/Food%20Shots/PancettaVichy.jpg

Soulman1282
11-23-2011, 11:44 PM
Homemade Italian sausages. Sweets on the left, hots on the right!

tish
11-24-2011, 01:18 AM
Love pancetta! I used some recently to make pancetta cups with goat cheese and pears as an appetizer. It was so delicious! Here's the recipe in case anyone is interested.

Pancetta Cups with Goat Cheese and Pears
makes 16 cups

16 thin slices (about 1/2 pound) of pancetta (not paper thin)
1 large or 2 small pears, peeled, cored and diced (I like to use Comice pears)
1 Tablespoon lemon juice
4 ounces mild goat cheese
1 Tablespoon half-and-half
1 Tablespoon fresh thyme leaves
Honey to drizzle

Snuggly fit the slices of pancetta into the wells of a mini-muffin pan. To help keep their shape while baking, ball up a small piece of aluminum foil and place into a pancetta cup. Repeat with the remaining cups. Place the pan into a cold oven and close the door. Turn the oven to 400 F and bake for 15-20 minutes or until the pancetta is browned and crisp. Carefully remove the cups, discarding the foil ball, and place them on a paper towel-lined rack to cool. The cups will continue to crisp as they cool.

Meanwhile, toss the pears with the lemon juice in a medium bowl; set aside. In a separate bowl, stir together the goat cheese and half-and-half.

Transfer the pancetta cups to a serving plate. FIll each cup with a spoonful of pears. Pipe using a piping bag or place dollops of the cheese mixture onto the pears. Sprinkle with the thyme leaves and drizzle with honey. Serve immediately. Enjoy!

SmokinAussie
11-24-2011, 04:29 AM
I rolled mine.. could kill me.... not sure yet, but will be posting soon! I like those photos. Might have to ask for more information Buccs!

Cheers!

Bill

SirPorkaLot
11-24-2011, 07:42 AM
http://img.tapatalk.com/a6937d11-48f4-4bea.jpghttp://img.tapatalk.com/a6937d11-4936-919c.jpghttp://img.tapatalk.com/a6937d11-4958-81f8.jpghttp://img.tapatalk.com/a6937d11-4971-0005.jpg

Here is the last Pancetta I did.

buccaneer
11-24-2011, 07:44 AM
The things this guy can do with bendy pigs.:shocked::cool:

cowgirl
11-24-2011, 08:14 AM
Here's some of my smokehouse bacon from awhile back..... http://www.bbq-brethren.com/forum/showthread.php?t=53606

http://www.bbq-brethren.com/forum/showthread.php?t=53606&page=4

http://www.bbq-brethren.com/forum/showthread.php?t=53606&page=2


I just butchered 2 more hogs (with the help of friends) and cold smoked more "stuff" last week... have not had a chance to post pics yet. It's deer season here. :becky:

jsperk
11-24-2011, 08:44 AM
That looks great. I would love to try making bacon. I'm afraid to dry age and cure stuff. I'm parnoid I'll do it wrong and get sick.

SmokeOCD
11-24-2011, 11:05 AM
That looks great. I would love to try making bacon. I'm afraid to dry age and cure stuff. I'm parnoid I'll do it wrong and get sick.

Seen all the food recalls over the last year? I'd take my chances with my own safety and sanitation over the big corporations every time.

Think about it, before the internet, before refridgeration, people have been doing this, and without the benefit of all the wonderful books we have available to us.

Just do it. :thumb:

bluetang
11-24-2011, 01:12 PM
Bresaola
https://lh3.googleusercontent.com/-ZK-_k2UqIp0/TrhnguEAUrI/AAAAAAAAA_8/SwLNIZ4-mDw/s800/bresaola.jpg

21 days later, and 40% less weight.
https://lh5.googleusercontent.com/-1KdGMTiwMss/Ts6UkCSiwXI/AAAAAAAABB4/TtGoXQqpbdQ/s800/bresaola2.jpg

Thinly sliced
https://lh3.googleusercontent.com/-g8eoAyDletA/Ts6UkKSM5vI/AAAAAAAABB8/zZWCqDCd8XA/s800/bresaola3.jpg

kyle corn
11-24-2011, 01:38 PM
Bacon!

sbramm
11-24-2011, 02:10 PM
not as pretty as some of the other offerings but 10# of summer sausage was stuffed today after 6 days of cure and was just taken off the smoker moments ago....

before pic:

sbramm
11-24-2011, 02:14 PM
try again!!!

Bourbon Barrel BBQ
11-24-2011, 03:48 PM
Charcuterie is the next skill I want to learn.

buccaneer
11-24-2011, 04:35 PM
Loving this thread, it is interfering with my sex life.:shocked:

Kyle Corn, we use the same knife for that job!:thumb:

kyle corn
11-24-2011, 09:16 PM
Loving this thread, it is interfering with my sex life.:shocked:

Kyle Corn, we use the same knife for that job!:thumb:

I was definitely admiring your knife. Who is the maker? And is yours a yanabiga? I see the shinogi but I can't tell if it's double bevel or not.

The knife in that picture is a Konosuke white # 2 sujihiki. It's a well made knife but I sold it; for my purposes it was just too short and way too thin for the slicing jobs I wanted to use it for.

Paulie G.
11-25-2011, 02:19 PM
Looks great!

GARNAAL
11-25-2011, 02:45 PM
2 - 4# Bresaola in the cure...
https://byfiles.storage.live.com/y1pPeongkc9_QVaXtKaHSgShdZWV2XxOQW9W4Zfn0WPBYnEOEJ x4f-on51LVYcfqpN28Qu8xpdU3ZU/bresa.JPG?psid=1

and dried and sliced up..
https://byfiles.storage.live.com/y1p0lV5vXh0o_vHYZuTzVOkRBgTX7I-pXRn2zqeBarkguDdptCbE1vxFlt9ZhX06iSI-FqPHZoNgi0/HPIM0992_640x480.JPG?psid=1

https://byfiles.storage.live.com/y1pHqtO8bdUbsfqH4FvoxQySniJQ0qk0DuzTOYgWTepHccoyU1 ZgracEyLyriI6HB1nkHViIXnDev8/HPIM1356_640x480.JPG?psid=1

some Lonzino ..
https://byfiles.storage.live.com/y1p36HeriUTkr_ygT2jaIgJDqxRbgpASyLELy_WuBbhL6ihhZg yFLMsZ-zidLOeSqApvcd5B8m3H5o/HPIM0999_640x480.JPG?psid=1

Dutch "droge worst"
https://byfiles.storage.live.com/y1ptMVrJWGeURLeIk8fAyaMsC6tu8U6Y3Hwm-233u_EHdwTVTYYfSVo4FkDe4av0qG80N4IeYZDdps/droge%20worst.JPG?psid=1

Soppressata..
https://byfiles.storage.live.com/y1p4bHW41Vjd3FHPXtCME6_50N5r4X8iCnvQd9M4UcD9kwBtLe XJT3U6gsPrsl6Vg-pRMQLQcmAmyw/HPIM1013_640x480.JPG?psid=1

Amsterdam Beef sausage..
https://byfiles.storage.live.com/y1pCLdYYvEphB_UXAHraSzoUHP_yFKQ9jmxyjd9u4GZPCnER9m xpghTEoPPBVMzJSFWuAdMhbbck3o/HPIM1213_640x480.JPG?psid=1

and smoked..
https://byfiles.storage.live.com/y1pIKuhupxK0lmH-KVPLBaduS8BPUVRUQ667O34IVevb5m4WwBzZW8JWsbso-86CpyAmw6WaFliGFg/HPIM1214_640x480.JPG?psid=1

lightly smoked salami..
https://byfiles.storage.live.com/y1pNRhY0BN3O5UBssNiEXksmqf9y0RJSens2MeC2plCzVvGj7J yG-j_xLi7rjSJpCsT-vI30kCGos8/HPIM3047r.JPG?psid=1

Amsterdam Osseworst.. (a raw beef sausage..)
https://byfiles.storage.live.com/y1pyO8n2ClODcogFkjpdaj1V6RbMWf3RkZEsnAWs0814qkxO4p pFKo__aZeJelpQpO60ZNE6FVWRtg/HPIM3371r.JPG?psid=1

some Chinese sausage (Lop Chong)
https://byfiles.storage.live.com/y1pqAio5eHOD6ey5bNqLsIdBRkjQ7g8KZnVU-2ORv4-efZoJsTrWWlE68jGjdpMRnFrG6Ljr8n0kKk/HPIM3109r.JPG?psid=1

a raw Beef sausage (l) and Salami (r)
https://byfiles.storage.live.com/y1pfdhqZiZlVtC8SPNLqyPOEvCXZA7Bkfn4rBOsA5KI4Sla0cQ 2q638iXRudSoAScJQtUMD88V8VZg/ossala1.JPG?psid=1

my Cajun Souse - a head cheese..
https://byfiles.storage.live.com/y1pACNUSPJIr2tMGr80JdcmKC3jrokdL9Sod_XJ0uWEeEuqdQV z4pIUlvQVoFNegk06fKeEEoQkKT8/HPIM1860res.JPG?psid=1

my "Pate Maison"..
https://byfiles.storage.live.com/y1pBM8yYS_gZHbIm6Z6CPeVUg6o6DrNYUhJ8c7XJJeB_jZLsM7 eX7BVnyJkx6afhMyTljbd08artcQ/HPIM0971_640x480.JPG?psid=1

and another Pate variety
https://byfiles.storage.live.com/y1pbxHwkbRyEhIuB5aU7hjLD_wSfg-EzEXE3l2xCF2ENPCc5UH30rp8V6FRTG0KMd6JSknODw4rbQw/HPIM3411r.JPG?psid=1

buccaneer
11-25-2011, 03:17 PM
Whooo Hoooa!
That bresaola is making me salivate, and it is hours before breakfast time!
臘腸 Lap Cheong I love, they look light in colour, which liver did you use in those babies?
Oh strewth, I LOVE pate...looks so good!
I wanna try cajun sousse too.
Well done brother, well done!

bluetang
11-25-2011, 06:28 PM
That is beautiful GARNAAL!

tish
11-25-2011, 06:38 PM
Looks just like walking into Paul's Deli in Jersey City, NJ. The stuff would be hanging on racks suspended from the ceiling. When you'd walk through the door, you could smell all the meats and cheeses, and you'd end up buying more because the intoxicating smell would make you hungry. I miss it. *sigh*

Phrasty
11-25-2011, 07:54 PM
Thats a tough act to follow GARNAAL! Looks like some awesome stuff there!

Here's what I can find pictures of. A mixture of savory and sweet bacons:

http://i9.photobucket.com/albums/a84/phrasty/1b1fd506.jpg

http://i9.photobucket.com/albums/a84/phrasty/ec89cc13.jpg

http://i9.photobucket.com/albums/a84/phrasty/c5467239.jpg

http://i1117.photobucket.com/albums/k600/Roastbbq/Bacon/f061b0f9.jpg

http://i1117.photobucket.com/albums/k600/Roastbbq/Bacon/be667beb.jpg

And some sausages (chorizo & breakfast)
http://i9.photobucket.com/albums/a84/phrasty/screen-capture-721.jpg
Great thread... Looking forward to see what other goodness will show up! :thumb:

Cheers

buccaneer
11-25-2011, 08:05 PM
I am feeling the brotherhood, honestly.
Geez this is awesome.
Great stuff Phrasty and GARNAAL and everyone so far!
:thumb:

gtr
11-25-2011, 08:34 PM
Some really, really awesome stuff here - my stuff is a little more primitive. :oops: How about a sausage party :shocked:

Did these awhile back - can't remember what kind they were. I'm sure there's some Italian, maybe Kielbasa, and it looks like a couple of little fatties wandered into the picture.

raw
http://i239.photobucket.com/albums/ff72/bbq-brethren/gtr%20stuff/sausages.jpg

cooked
http://i239.photobucket.com/albums/ff72/bbq-brethren/gtr%20stuff/cooked.jpg

raw
http://www.bbq-brethren.com/forum/picture.php?albumid=418&pictureid=3253

cooked - I've gotten better about the ends since I made these
http://www.bbq-brethren.com/forum/picture.php?albumid=418&pictureid=3254

Great thread y'all! :thumb:

tish
11-25-2011, 08:42 PM
You guys are all making me homesick. lol Guess I'm gonna have to learn to make my own. :mrgreen:

GARNAAL
11-26-2011, 10:05 AM
Whooo Hoooa!
That bresaola is making me salivate, and it is hours before breakfast time!
臘腸 Lap Cheong I love, they look light in colour, which liver did you use in those babies?
Oh strewth, I LOVE pate...looks so good!
I wanna try cajun sousse too.
Well done brother, well done!


I did not use any Liver in this chinese sausage - it was a Lou Poli recipe I followed..

LuvDbbq
11-26-2011, 10:15 AM
Loving this thread, it is interfering with my sex life.:shocked:

Kyle Corn, we use the same knife for that job!:thumb:
:icon_blush:

GARNAAL
11-26-2011, 01:36 PM
Whooo Hoooa!
That bresaola is making me salivate, and it is hours before breakfast time!
臘腸 Lap Cheong I love, they look light in colour, which liver did you use in those babies?
Oh strewth, I LOVE pate...looks so good!
I wanna try cajun sousse too.
Well done brother, well done!

you will find the recipes for the stuff I make here..:-P

http://oldjinks.blogspot.com/

if you find something and the description is in Dutch -and you want a translation to English- let me know..

Capozzoli
11-26-2011, 06:24 PM
You guys rock!!! Dry cures and all.

http://i291.photobucket.com/albums/ll294/capozzoli_2008/Gulash2009012.jpg

http://i291.photobucket.com/albums/ll294/capozzoli_2008/Gulash2009016.jpg
Cured and cold smoked wild hog and wild hog sausage.

http://i291.photobucket.com/albums/ll294/capozzoli_2008/Gulash2009006.jpg
cured and cold smoked venison shoulder

http://i291.photobucket.com/albums/ll294/capozzoli_2008/Gulash2009007.jpg
Slanina (Cured and cols smoked Slovakian style bacon.

http://i291.photobucket.com/albums/ll294/capozzoli_2008/Gulash2009005.jpg
Cured and cols smoked domestic pork shoulder.

GARNAAL
11-27-2011, 10:31 AM
Capozzoli - amoungst all things you show here - I'm just salivating...

that Hog sausage loooks great -
you mind sharing the ingredients ?

Capozzoli
11-27-2011, 12:20 PM
Actually the butcher made the sausage for us. It has garlic, caraway seeds, paprika salt and pepper. He also added the curing salt for us too.

I haven't done too much homemade sausage. What I have done has been pushed in one of those funnels with my thumbs. :-P

thirdeye
11-27-2011, 01:38 PM
Showing off? Yeah I can do that. :mrgreen:

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC01676a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02409aaa.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC09657ac.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Cooking/IMG_0122a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/c9b39a95.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/e5287606.jpg

---k---
11-27-2011, 01:47 PM
Wow. That is some impressive meat. :thumb:

I got carried away at the meat market a few weeks back and ended up with two full pork bellies. I made some bacon. Easy. Turned out pretty good.
https://lh3.googleusercontent.com/-91IXFPe3YBY/TtKSiV87vSI/AAAAAAAAAiw/w8iqp3_tIl0/s800/P1000500.JPG
https://lh5.googleusercontent.com/-TqfkB9lY5rk/TtKSisKU8vI/AAAAAAAAAi0/dxJiF0AfX0k/s800/IMG_3792.JPG
https://lh5.googleusercontent.com/-KY7_RM55scw/TtKSi9LD-NI/AAAAAAAAAi4/l9bd-lKcYuA/s800/IMG_3794.JPG
https://lh6.googleusercontent.com/-1PzExfyf5Ko/TtKSjfbmEDI/AAAAAAAAAi8/K88cOTcWoqo/s800/IMG_3801.JPG
https://lh6.googleusercontent.com/--TdieXY_EXU/TtKSjs1FU4I/AAAAAAAAAjA/alOc8V3Gd44/s800/IMG_3805.JPG

---k---
11-27-2011, 01:49 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02409aaa.jpg

Wow. That is some impressive slicing. I wish I could get my slices that thin and perfect.

GARNAAL
11-27-2011, 01:58 PM
WELL - now you all did it....
can't stand looking at all this good stuff anymore..!!!! :doh::laugh::doh:

I'm runing off to my Chinese butcher and get me some pork belly and a shoulder to brine and put in the smoker....

why do I keep looking in here ?? it drives me :crazy:

Skidder
11-27-2011, 02:00 PM
thirdeye is the MASTER!

buccaneer
11-27-2011, 09:40 PM
thirdeye is the MASTER!
X 2...just superb work.
Wow, what a thread!:hungry:

gtr
11-27-2011, 11:40 PM
Never enough bacon...
From this weekend - figured I'd hit it with pepper this time:

http://i1220.photobucket.com/albums/dd450/gtrbbq/baconhang.jpg
http://i1220.photobucket.com/albums/dd450/gtrbbq/baconcooked2.jpg
http://i1220.photobucket.com/albums/dd450/gtrbbq/baconslices.jpg

This is my third time making bacon - I have some questions (I'm looking at you thirdeye!) but I'll do that in another thread in the next day or 2 so we can keep the pron coming in this one unabated. :hungry:

Timmy Mac
11-28-2011, 12:40 PM
Man everything looks so good.Is it hard to learn how to do all this stuff?

gtr
11-28-2011, 12:49 PM
Man everything looks so good.Is it hard to learn how to do all this stuff?

Nope. A lot of folks, myself included, go to this book a lot:

Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51gO0bcPi8L.@@AMEPARAM@@51gO0bcPi8L (http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&qid=1322505903&sr=8-1)

Read the safety stuff at the beginning of this or any other curing book. I'm no expert, but while curing/smoking meats isn't necessarily hard, it is imperative to keep your wits about you and to pay attention to recipes, methods, etc.

There is a very real risk of food borne disease, but by paying attention and using knowledge it will not be a problem. I feed my family and loved ones sausage and bacon, so I take a great deal of care in what I make, as I am sure all the rest of the guys here do.

I strongly recommend you check it out - it's a lot of fun and really farkin delicious - much better than what you would get in a store. :thumb:

GARNAAL
11-28-2011, 02:17 PM
it's not only a lot of fun to make this stuff yourself - but on top..

* you know what exactly goes into those sausages - no mistery fillers.....:shock::roll:

* this stuff (specially the fancy cured stuff..) is a lot cheaper than in the "gourmet" stores - check the price of cured hams, prociutto etc... a lot of places are very "proud" ($$ wise..) of their wares..

so today, to make some space for my next load of stuff in my dryer..
I sliced up some cured Carne Salata ( a salted prociutto made from pork cushions (boned out picnic shoulder.. @ $1.69 per lbs..)
https://byfiles.storage.live.com/y1pV6uP86kkKR0jP15mr8d9z1xYgKms7mDzNXIwP3IW2cEOlDr poFNjGeaQG6brDEUlvfAL1VeBiSw/HPIM4079r.JPG?psid=1

https://byfiles.storage.live.com/y1ponVeDRogTDH8qUaoH5T0HlnxU13-JAHcNBk_I2UAzDqfmpAgkwUaOGvv6-lmQ3lf5Hg0L08r9wg/HPIM4083r.JPG?psid=1

and some Bresaola (Airdried beef made from beef sirlion @ ~ 4.99 per lbs..)
https://byfiles.storage.live.com/y1ponVeDRogTDEJr4aMcHjv-wVFUcgHjEG3hn8PDf6MwIWc57SVb6vxekTGy_-sb0kGe_4ElgykV2E/HPIM4085r.JPG?psid=1


https://byfiles.storage.live.com/y1p6GIGGZDrZKpBg5N7Hr6yxO6sItOxTNA9zyeyrIz94qfEniq 6LE8Ri69-4a-8KofmVA7FemIX8II/HPIM4088r.JPG?psid=1

and all it took is some reading...
very clean/sanitary handling of the goods , spices and..
patience while it's in the dryer ..
or in case of bacon, sausages etc.. - in the smoker....:mod:

Capozzoli
11-28-2011, 04:52 PM
That's awesome.

Hey anybody remember they used to give people in prisons and mental institutions saltpeter? It was supposed to keep the sex drive down.

bluetang
11-28-2011, 04:54 PM
That's awesome.

Hey anybody remember they used to give people in prisons and mental institutions saltpeter? It was supposed to keep the sex drive down.
Not while I was there :becky:
I think it is actually a myth

buccaneer
11-28-2011, 04:58 PM
That's awesome.

Hey anybody remember they used to give people in prisons and mental institutions saltpeter? It was supposed to keep the sex drive down.

I don't 'remember it' because I wasn't there:-P
but I read aboutt it, they used to give it to guys in the military too.
It is BS that it has any effect on the sex drive or hormonal system. ALl it did was help them die younger.:mad:

Timmy Mac
11-28-2011, 05:17 PM
Thanks I'm going to go check that book out.The safety part of it always worries me. Got the smoker any other things that I will need thanks again.

gtr
11-28-2011, 05:20 PM
Thanks I'm going to go check that book out.The safety part of it always worries me. Got the smoker any other things that I will need thanks again.

Enjoy - we'll be looking for pron! :hungry:

bluetang
11-28-2011, 05:26 PM
Ya'll makin' me hungry with all that stuff! Here some things that I did a while back.
Homemade frankfurtershttps://lh3.googleusercontent.com/-y8RYL8dXez4/TtPxDmK5Z1I/AAAAAAAABEc/TbiwVxR6-Fs/s800/franks9.jpghttps://lh5.googleusercontent.com/-3aFQxtV1C34/TtPxEiOrIeI/AAAAAAAABE8/HNOFyN0yUwM/s800/franks12.jpg

A tiny arse ham
https://lh5.googleusercontent.com/-YpPQS_8N6iQ/TtPxZEfJf3I/AAAAAAAABGY/IJUgyOC-j2w/s800/ham.jpg

Honey cured bacon
https://lh5.googleusercontent.com/-KTypagd3fjg/TtPyvpAzsOI/AAAAAAAABIQ/tp-hZJ0_gEQ/s800/bacon6.jpghttps://lh6.googleusercontent.com/-q5AWv18X75U/TtPyu2TbQLI/AAAAAAAABHw/QAT7z2LR6II/s800/bacon3.jpg

A little bologna
https://lh5.googleusercontent.com/-SLDs5o87zEQ/TtPxFrkXCPI/AAAAAAAABFM/3v8judNO3tM/s800/franks15.jpg

https://lh3.googleusercontent.com/-UlwjesB95n0/TtPyVQw6jyI/AAAAAAAABHk/BajpEvZ4ib8/s800/sausage.jpg

Mo' bacon
https://lh4.googleusercontent.com/-cpObCPbvmpE/TtPyuzt1U_I/AAAAAAAABIc/6lfIzC93Sr0/s800/bacon2.jpg

https://lh6.googleusercontent.com/-FgG9V1ljPNU/ThL_sGXTqRI/AAAAAAAAAmI/0u78LGHefhs/s800/ba9.jpg

Cold smoked baconhttps://lh5.googleusercontent.com/-Wn9o_zea6dk/TjmvU2J4OuI/AAAAAAAAApk/rWC4G_124MU/s800/csb4.jpghttps://lh6.googleusercontent.com/-u13mI8QTVLw/TjmvVZq3EhI/AAAAAAAAAp0/j1mH6DAmQqo/s800/csb8.jpg

Kielbasa
https://lh6.googleusercontent.com/-0M3zbbIo3bo/ThL_sgsdsCI/AAAAAAAAAmc/sooVXxO9Nmg/s800/ba12.jpg

gtr
11-28-2011, 05:32 PM
^^^:clap2::clap2::clap2:^^^

buccaneer
11-28-2011, 05:42 PM
^^^:clap2::clap2::clap2:^^^
X2 ! :thumb::thumb:

Starving now.

Capozzoli
11-28-2011, 06:30 PM
X3

wow!

http://youtu.be/zDSLUCEy-R4

Phrasty
11-28-2011, 11:15 PM
awesome stuff Bluetang!!! :clap: