Cool Barbecue Foods images
Check out these barbecue foods images:
FoodVendor18.JamminDC.FreedomPlaza.WDC.14September2014
Image by Elvert Barnes
JAMMIN DC (JDC) Caribbean & Ethiopian Music and Arts Festival at Freedom Plaza on Pennsylvania Avenue between 12th and 13th Street, NW, Washington DC on Sunday afternoon, 14 September 2014 by Elvert Barnes Photography
Food Vendors Series
Visit JAMMIN’ DC (JDC) website at www.jammindc.com/
Fall 2014 STREET FESTIVALS Project
Al Pastor
Image by Tri.
Just before it was ready to remove from the grill
Smygehuk
Image by Infomastern
Nice Barbecue Foods photos
Some cool barbecue foods images:
Grilled Whole Fish
Image by eekim
Grilled Bananas
Image by jfantenb
Visit to Wat Pho in February 2013.
2013 Bangkok Thailand Trip Day 8
Image by tofuprod
Fried chicken.
seafood barbecue
A few nice barbecue foods images I found:
seafood barbecue
Image by Julep67
mark’s birthday dinner
Café Delux
Image by wwilliamm
Shrimp on the Barbie
Image by Lindsey Miles Photography
One word: Yum
Cool Barbecue Foods images
A few nice barbecue foods images I found:
fried chicken2
Image by boo_licious
牛カルビ ¥480
Image by naka_hide
IMG_1363
Image by warrenski
Cool Barbecue Foods images
Some cool barbecue foods images:
jamón serrano / ibérico (spanish ham) hanging @ boquería market, barcelona
Image by “guerrilla” strategy
Jamón serrano (literally mountain ham) is a type of jamón (dry-cured Spanish ham), which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are similar. A foreleg prepared in the same manner is called paleta.
The majority of Serrano hams are made from the Landrace breed of white pig and are not to be confused with the much more expensive and entirely different Jamón ibérico.
Preparation:
Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called mountain ham.
en.wikipedia.org/wiki/Jam%C3%B3n_serrano
明蝦
Image by Kent-Chen
