Results 1 to 43 of 43
  1. #1
    poser Administrator
    Reputation: rockcrusher's Avatar
    Join Date
    Aug 2003
    Posts
    9,378

    BBQ/Grill/Cooking outside thread

    Post your ideas, recipes and love of cooking over coals, smoke, fire, etc.

    My recipe for carne asada.

    steak - I prefer flat iron cut for this but skirt or ribeye also works very well. Top round will work ok too. The more marbled a steak the better.
    10 jalapenos. Roast over open flame/hot grill until black.
    1-2 heads of garlic. Roast in oven or top shelf on grill until soft and aromatic.
    in blender/food processor, process jalapenos and cleaned garlic cloves. Add olive oil to smooth and then add 1/8-1/4 cup of salt.

    Mix should be hot and very salty. Slather on meat and let sit for at least 2 hours. Cook on grill/charcoal/fire until meat is done to your desired temperature. Slice thin and serve with fresh corn or flour tortillas, beans, sour cream, cheddar and fresh tomato salsa, lime wedges and avocado/guacamole.

    accompany with a lighter beer, perhaps mexican as the power of the asada will kill a lot of your tastebuds.

    I have also made this with Habaneros substituted for 25% of the jalapenos if the jalapenos are not hot (which a lot of time when bought at the white people grocery store they are more like green peppers).
    MTBR Posting Guidelines
    calories>electrons

  2. #2
    I ride brikes, dingus'
    Reputation: scmclark's Avatar
    Join Date
    Oct 2011
    Posts
    271
    You're not lost if you don't care where you are--- Tom Massie

  3. #3
    Crazed Country Rebel
    Reputation: iheartbicycles's Avatar
    Join Date
    Mar 2008
    Posts
    6,324
    Quote Originally Posted by rockcrusher View Post
    Post your ideas, recipes and love of cooking over coals, smoke, fire, etc.

    My recipe for carne asada.

    steak - I prefer flat iron cut for this but skirt or ribeye also works very well. Top round will work ok too. The more marbled a steak the better.
    10 jalapenos. Roast over open flame/hot grill until black.
    1-2 heads of garlic. Roast in oven or top shelf on grill until soft and aromatic.
    in blender/food processor, process jalapenos and cleaned garlic cloves. Add olive oil to smooth and then add 1/8-1/4 cup of salt.

    Mix should be hot and very salty. Slather on meat and let sit for at least 2 hours. Cook on grill/charcoal/fire until meat is done to your desired temperature. Slice thin and serve with fresh corn or flour tortillas, beans, sour cream, cheddar and fresh tomato salsa, lime wedges and avocado/guacamole.

    accompany with a lighter beer, perhaps mexican as the power of the asada will kill a lot of your tastebuds.

    I have also made this with Habaneros substituted for 25% of the jalapenos if the jalapenos are not hot (which a lot of time when bought at the white people grocery store they are more like green peppers).
    Porn!
    Attached Thumbnails Attached Thumbnails BBQ/Grill/Cooking outside thread-pork-butt.jpg  

    Stupid, but sometimes witty. Occasionally brilliant. Slow and fat though.

    Mike Vandeman Sucks Dong

  4. #4
    Ride More, Work Less
    Reputation: heyyall's Avatar
    Join Date
    Nov 2011
    Posts
    7,774
    Grilled flat bread

    Dough Starter
    1 cup hot water (~110F)
    1 tablespoon sugar
    2 1/4 teaspoon yeast

    Mix sugar, water and yeast together. Let it proof until the water develops a head on it.

    Dry goods
    400 grams bread flour
    1/4 cup olive oil
    1 teaspoon salt

    Mix flour, oil and salt together reserving about 1/4 cup of flour. Add dough starter to flour and combine until it starts to form dough. Kneed in a stand mixer or by hand until smooth and elastic. Slowly add the reserved flour if dough is tacky.

    Cover dough and let rise until doubled (~1 hr). Punch down. Let rise one more time (~30min) and divide into about dozen balls. Let rest about 10 minutes. Dough should be relaxed and easy to stretch.

    Garlic oil rub
    Crush and mince about 2 cloves of garlic with 1 teaspoon of kosher salt. Combine with 1/4-1/2 cup of olive oil.

    Pull the individual dough balls into thin flat sheets. Coat liberally on both sides with the garlic oil rub with a brush or your hands.


    Heat a grill to high. Cook the bread one at a time on the grill. The bread will cook very quickly. Turn once.


    Uses:
    -Bread to go along with grill kabobs, steak, chicken, etc

    -Grilled pizza (once dough is done, coat with a little pizza sauce, cheese and a few toppings. Heat over *indirect* heat until cheese melts

  5. #5
    I ride brikes, dingus'
    Reputation: scmclark's Avatar
    Join Date
    Oct 2011
    Posts
    271
    My recipe for A.B.T's (Atomic buffalo turds) Great appetizers

    12 large jalapenos
    1 pound of bacon
    1 5oz can of crabmeat
    1 small tub of cream cheese (room temp) I found that chive and onion is the best

    Mix the can of crabmeat with the small tub of softened cream cheese with salt and pepper or whatever
    spice you want in a small bowl and put into a freezer bag or a large sandwich bag and put in the refrigerator.
    Cut the tops of the peppers off and then core them out, You can leave some ribs or seeds in if you want. then poke a little hole in the tip of the peppers with a tootpick.
    Grab the cream cheese, crabmeat mixture from the refrigerator and cut one of the corners out of the bag so you can squeeze the mixture out into the peppers.
    Squeeze the mixture into all of the peppers and the wrap each pepper with a slice of bacon and use a toothpick to hold the bacon into place.
    Set the peppers onto a oiled (spam) cooking sheet that has holes in it. You can buy disposable ones at any grocery store or buy a vegy sheet at home depot or lowes.
    Put in the BBQ at about 250 degrees turning them once. They are done when the bacon is nice and brown. I like to put them in the refrigerator and cool down before munching on them.
    You're not lost if you don't care where you are--- Tom Massie

  6. #6
    mtbr member
    Reputation:
    Join Date
    Mar 2012
    Posts
    7
    Google "BBQ Explosion." You will not be disappointed.

  7. #7
    I dd what you see there.
    Reputation: XLNC's Avatar
    Join Date
    Mar 2010
    Posts
    717
    Not a BBQ 'main dish', but one of the most amazing sides I've ever had and it's vegan if you're into that kind of thing.

    youtube - vegan black metal chef - epi. #2 'easy meal Ideas for the ages' (or something to that effect) fast forward to the middle one "brussel sprouts, mushrooms, red pepper with truffle oil" - I managed to do it in a cast iron skillet on the side burner of my BBQ. If you're into vegetables, you won't be dissapointed, especially if you can get just the right amount of 'char' on the brussel sprouts. Paired with whatever steak the butcher cuts that week, it's easily my favorite BBQ meal (especially at the trailer, the night before the 50mi rail trail ride!).
    2002 Cannondale Jekyll 800
    2011 Trek Cronus CX Ultimate

  8. #8
    mtbr member
    Reputation: Danke's Avatar
    Join Date
    Sep 2005
    Posts
    537
    A few favorites.

    Beer can chicken with a can Orange Crush and asian spices instead of the regular beer. Finish with an Asian mop sauce. I usually do hickory chips with it.

    Baked Potatoes with Mesquite chips, asparagus with oil and salt and then lemon to finish.

    Grilled radichio and endives with oil and balsamic.

    Scallops wrapped with panchetta and skewered on rosemary with sea salt, lemon and olive oil.

    Sockeye salmon on a cedar plank with a soy and sake marinade + whatever else is in the half empty sauce bottles and bags. Have it with cold sushi rice and toasted nori wraps.

    I want to try a whole lobster or crab this season. And take another run at grilled cabbage.

  9. #9
    mtbr member
    Reputation:
    Join Date
    Jan 2006
    Posts
    549
    This is a quick prep and quick cook recipe perfect for post-ride suds & grub.

    1 lb smoked sausage; cut into 1" chunks
    3-4 jalapeno/serrano peppers; sliced
    1 lrg green pepper; cut into bite-size chunks
    1 lrg sweet onion; cut into bite-size chunks
    6-8 cloves of garlic (optional)

    place ingredients on a 16" x 20" sheet of foil

    mix...
    1/8 cup hot-sauce
    6-8 oz of sweet/sour style BBQ sauce
    ("doctor-up" with beer, citrus-juice, herbs)

    ...pour over sausage, peppers, etc; cover with another 16" x 20" sheet of foil crimping edges tightly. Place "foil-pouch" on the grill; cook for about 40 minutes turning "pouch" every 8-10 minutes. Serve straight from the "pouch" once you've slit the foil.

    ...enough for 5-6 as appetizer.

    Easy to prep pre-ride; place "pouch" in a gallon-size ziploc which, ironically sits nicely atop the beers in a cooler.

  10. #10
    mtbr member
    Reputation: Danke's Avatar
    Join Date
    Sep 2005
    Posts
    537
    I skewer sausages with shallots and mushrooms.The fat that drips out gets onto the veggies and keeps them moist and tasty.

    2 skewers, mushroom x2, sausage, shallot x2, and repeat like a ladder. I have a pair of welding gloves so I can just pick up the skewers to turn and move them so you don't' have to manipulate it with tongs.

  11. #11
    I ride brikes, dingus'
    Reputation: scmclark's Avatar
    Join Date
    Oct 2011
    Posts
    271

    Potato bombs!

    <iframe width="560" height="315" src="http://www.youtube.com/embed/7aUNmtSgB0c" frameborder="0" allowfullscreen></iframe>
    You're not lost if you don't care where you are--- Tom Massie

  12. #12
    Crazed Country Rebel
    Reputation: iheartbicycles's Avatar
    Join Date
    Mar 2008
    Posts
    6,324
    Started this brisket at 6:30 am. Should be done by dinner time.

    I gave it a spice rub yesterday and let it sit overnight. It's on my pellet smoker, holding steady at 220F.
    Attached Thumbnails Attached Thumbnails BBQ/Grill/Cooking outside thread-img_3917.jpg  

    Stupid, but sometimes witty. Occasionally brilliant. Slow and fat though.

    Mike Vandeman Sucks Dong

  13. #13
    mtbr member
    Reputation: Stugotz's Avatar
    Join Date
    Dec 2011
    Posts
    427
    Subscribed, guess I'll be trying out a few new things on the grill this summer!
    Speed Kills...It kills those that don't have it!
    German Engineering in Da Haus, Ja!

  14. #14
    banned
    Reputation:
    Join Date
    Sep 2012
    Posts
    2,416

    Bring this one back?

    Bumping this one.. I have always loved grilling and made the move into real BBQ/smoking last year when I bought a Big Green Egg.. Baby Backs are my specialty but I have made lots of good stuff liked pulled pork, pizzas (including pulled pork pizza with a BBQ tomato basil sauce), corn on the cob, filets done at 900 degrees, baked lobster tails.. and more. Here is a pic of some of my ribs. If anyone shows interest in this thread I'll post some recipes and more pics and would love to see more BBQ/grill/cooking pics and recipes myself.
    Attached Thumbnails Attached Thumbnails BBQ/Grill/Cooking outside thread-img_1802.jpg  

    BBQ/Grill/Cooking outside thread-img_1567.jpg  

    BBQ/Grill/Cooking outside thread-img_1664.jpg  

    BBQ/Grill/Cooking outside thread-img_1288.jpg  

    BBQ/Grill/Cooking outside thread-img_1294.jpg  


  15. #15
    Suckin wind like a boss
    Reputation: big terry's Avatar
    Join Date
    Apr 2012
    Posts
    1,680
    Quote Originally Posted by Pack_Man View Post
    Google "BBQ Explosion." You will not be disappointed.
    i just cried a little.
    If you arent bleeding, you arent riding hard enough.
    http://about.me/bigterry

    Quote Originally Posted by Hutch3637 View Post
    I don't need sex. My life fvcks me daily.

  16. #16
    banned
    Reputation:
    Join Date
    Sep 2012
    Posts
    2,416
    Quote Originally Posted by big terry View Post
    i just cried a little.
    Oh my... I didn't even notice that post before. Speechless.

  17. #17
    humber river advocate
    Reputation: singlesprocket's Avatar
    Join Date
    Jun 2004
    Posts
    6,392
    wow, some really good cooks here.

    what i do is stash a cheap grill on a camp fire spot deep into the singletrack. then on a ride (usually in the winter or colder temps) pack some goodies to grill (plus beer) for a fun break.

    here's some chicken marinated with graces jerk sauce, lime, little bit of ketchup. the vegs just have some oil, garlic, and soya sauce....

    broadcasting from
    "the vinyl basement"

    build trail!

  18. #18
    wretch
    Reputation: Truckee Trash's Avatar
    Join Date
    Sep 2007
    Posts
    2,020
    Deleted

  19. #19
    banned
    Reputation:
    Join Date
    Sep 2012
    Posts
    2,416
    ^Now THAT is some good trail food!

  20. #20
    I ride brikes, dingus'
    Reputation: scmclark's Avatar
    Join Date
    Oct 2011
    Posts
    271
    Quote Originally Posted by singlesprocket View Post
    wow, some really good cooks here.

    what i do is stash a cheap grill on a camp fire spot deep into the singletrack. then on a ride (usually in the winter or colder temps) pack some goodies to grill (plus beer) for a fun break.

    here's some chicken marinated with graces jerk sauce, lime, little bit of ketchup. the vegs just have some oil, garlic, and soya sauce....

    That looks grubbin'! recipe? Better yet, video?
    You're not lost if you don't care where you are--- Tom Massie

  21. #21
    humber river advocate
    Reputation: singlesprocket's Avatar
    Join Date
    Jun 2004
    Posts
    6,392
    Quote Originally Posted by scmclark View Post
    That looks grubbin'! recipe? Better yet, video?
    will have to make a vid.

    no recipe, just eyeball everything. though a couple of tips.

    -everything is made in heavy duty zip lock baggies (double bag so it does not leak in pack)
    -don't use big pieces of chicken, drumlets/wings work best
    -i use the lighter jerk sauce (put the whole bottle in)
    -3-4 limes juiced
    -thicken with ketchup so it sticks to the chicken, how much you use depends on your taste
    -needs a couple of hours to get happy
    -you need a really hot fire with lots of coals, you want to use the coals to cook
    -watch what wood you burn, some woods leave a bad taste (i use maple, lot's of it around)
    -a cheap tong is handy to turn everything over and serving
    -keep turning so it does not burn and cooks on all sides
    -pour the jerk sauce a little bit at a time onto the chicken while it cooks from the baggie (do not use this sauce uncooked!)

    same goes for the vegs
    -use vegs that keep shape when cooked
    -dump enough soya sauce in to coat everything
    -cover vegs with a little bit of olive oil
    -garlic press the garlic into the bag to taste
    -put in some hot pepper flakes to taste

    i've also made red thai curry jumbo shrimp in the shell using roughly the methods... turned out really well.
    broadcasting from
    "the vinyl basement"

    build trail!

  22. #22
    banned
    Reputation:
    Join Date
    Sep 2012
    Posts
    2,416
    I wish I could make a fire while out on the trails but here in Southern California it's a big no-no. Guess I could bring a stove with me and cook that way but that's not nearly as fun. Here's an alcohol stove I made out of some coke cans I grabbed at work (I don't drink soda, just beer and mostly bottled beer). I was just testing it out here as it was my first go at it:
    Attached Thumbnails Attached Thumbnails BBQ/Grill/Cooking outside thread-img_1762.jpg  


  23. #23
    humber river advocate
    Reputation: singlesprocket's Avatar
    Join Date
    Jun 2004
    Posts
    6,392
    Quote Originally Posted by OCtrailMonkey View Post
    I wish I could make a fire while out on the trails but here in Southern California it's a big no-no. Guess I could bring a stove with me and cook that way but that's not nearly as fun. Here's an alcohol stove I made out of some coke cans I grabbed at work (I don't drink soda, just beer and mostly bottled beer). I was just testing it out here as it was my first go at it:
    this summer we couldn't have a lot of campfires because of the dry weather. we just keep watch on the fire risk ratings. that alcohol stove is a really good idea. there is a lot of cool stoves out there now a days...

    BioLite CampStove - BioLite Stove
    broadcasting from
    "the vinyl basement"

    build trail!

  24. #24
    Nickel Havr
    Reputation: Eckstream1's Avatar
    Join Date
    Jul 2011
    Posts
    1,177








    Quote Originally Posted by William Blake
    Great things are done when men and mountains meet. This is not done by jostling in the street .

  25. #25
    mtbr member
    Reputation:
    Join Date
    Aug 2011
    Posts
    5,202
    Pork belly, cure in the fridge for 1 week with just salt and brown sugar. Webber kettle and hardwood, smoke for 2 hours until internal temp reaches 160F. As good as it looks.
    Attached Thumbnails Attached Thumbnails BBQ/Grill/Cooking outside thread-dsc_4581.jpg  


  26. #26
    banned
    Reputation:
    Join Date
    Sep 2012
    Posts
    2,416
    ^mmmm.. Looks tasty!

  27. #27
    mtbr member
    Reputation:
    Join Date
    Sep 2010
    Posts
    402
    Quote Originally Posted by singlesprocket View Post
    this summer we couldn't have a lot of campfires because of the dry weather. we just keep watch on the fire risk ratings. that alcohol stove is a really good idea. there is a lot of cool stoves out there now a days...

    BioLite CampStove - BioLite Stove
    singlesprocket,

    A++ on the campfire grilling!

    ----------------------------------------------------------
    BioLite -
    On another forum I hang at, a guy bought a Biolite and did a pretty good review. Bottom line - expensive, limited battery-charging utility and it has a Li battery in it with no easy replacement method. You would have to burn a lot of wood (time) to get a minimum charge.

    I have been a design engineer working in special application battery charging for 20+ years. There are many basic problems with the BioLite if the intention is to charge cell phone, etc. batteries. Li has a shelf life of 4 yrs if stored at 40% state of charge. The thermal electric input will vary at lot and trash the Li battery. One year of use and no easy replacement? A portable solar panel or hand crank radio would be a cheaper and more effective choice.

  28. #28
    humber river advocate
    Reputation: singlesprocket's Avatar
    Join Date
    Jun 2004
    Posts
    6,392
    thanks dead dog canyon, this winter i want to perfect a savory bannock (with cheese). make the dough ahead of time. bring it along on the trail then cook it on a stick.

    like this:

    <iframe width="560" height="315" src="http://www.youtube.com/embed/o_xC9ymx0nk" frameborder="0" allowfullscreen></iframe>


    Quote Originally Posted by dead_dog_canyon View Post
    singlesprocket,

    A++ on the campfire grilling!

    ----------------------------------------------------------
    BioLite -
    On another forum I hang at, a guy bought a Biolite and did a pretty good review. Bottom line - expensive, limited battery-charging utility and it has a Li battery in it with no easy replacement method. You would have to burn a lot of wood (time) to get a minimum charge.

    I have been a design engineer working in special application battery charging for 20+ years. There are many basic problems with the BioLite if the intention is to charge cell phone, etc. batteries. Li has a shelf life of 4 yrs if stored at 40% state of charge. The thermal electric input will vary at lot and trash the Li battery. One year of use and no easy replacement? A portable solar panel or hand crank radio would be a cheaper and more effective choice.
    broadcasting from
    "the vinyl basement"

    build trail!

  29. #29
    since 4/10/2009
    Reputation: Harold's Avatar
    Join Date
    Dec 2003
    Posts
    24,404
    I smoked a brisket some time ago and put half of it in the freezer for later.

    I pulled that other half out recently and have been making use of it. Today, because it's Taco Day, I tossed some in a skillet with a tomato ancho chile worcestershire sauce and made some brisket tacos. Absolutely delicious!

  30. #30
    banned
    Reputation:
    Join Date
    Sep 2012
    Posts
    2,416
    NateHawk - Any tips on brisket smoking? I have avoided it because I hear it's one of the harder cuts/meats to get right. Might just have to try it over the long weekend. I have yet to ruin or have a bad outcome using my big green egg so I gotta just go for it.

  31. #31
    since 4/10/2009
    Reputation: Harold's Avatar
    Join Date
    Dec 2003
    Posts
    24,404
    Quote Originally Posted by OCtrailMonkey View Post
    NateHawk - Any tips on brisket smoking? I have avoided it because I hear it's one of the harder cuts/meats to get right. Might just have to try it over the long weekend. I have yet to ruin or have a bad outcome using my big green egg so I gotta just go for it.
    It takes a long time so be patient. The brisket I got had quite a variation in thickness. I find the "Texas crutch" to be helpful to prevent the thinner parts from becoming leather before the thick parts are done. Just wrap it in foil after the outer parts cook through. Monitor the interior temp. 160F should be good. Then give it half an hour of cooking without the foil to dry out the bark a bit.

  32. #32
    mtbr member
    Reputation:
    Join Date
    Aug 2011
    Posts
    5,202
    Bread on a stick does not count as BBQ.

  33. #33
    since 4/10/2009
    Reputation: Harold's Avatar
    Join Date
    Dec 2003
    Posts
    24,404
    Quote Originally Posted by leeboh View Post
    Bread on a stick does not count as BBQ.
    however it does count as outside cooking, which is included in the thread title.

  34. #34
    humber river advocate
    Reputation: singlesprocket's Avatar
    Join Date
    Jun 2004
    Posts
    6,392

    burned some maple...

    got a fire going, harvested some maple to burn...

    <a href="https://s1140.photobucket.com/albums/n563/humberbolton/?action=view&amp;current=P1010624_zpsfbf1e364.jpg" target="_blank"><img src="https://i1140.photobucket.com/albums/n563/humberbolton/P1010624_zpsfbf1e364.jpg" border="0" alt="Photobucket"></a>

    pared a beer...



    roasted some flesh...



    the system...



    so tasty...

    broadcasting from
    "the vinyl basement"

    build trail!

  35. #35
    mtbr member
    Reputation:
    Join Date
    Apr 2009
    Posts
    1,768
    Tri tip with a sea salt rub. The wife bought a charcoal other than Kingsford. I'm sticking with Kingsford from now on!

    tri tip 005 by Huck Pitueee, on Flickr

  36. #36
    mtbr member
    Reputation:
    Join Date
    Aug 2011
    Posts
    5,202
    Ok so yes, outside cooking, TEHO. If you are going to all that trouble, make it worth while. Get the bread, stick some meat, corn, spices whatever in there. Cajin, mexican, lots of possible ways to go. Everything is better with bacon.

  37. #37
    the discerning hooligan
    Reputation: MOJO K's Avatar
    Join Date
    Jan 2007
    Posts
    2,144
    Quote Originally Posted by alexalex View Post
    I've been mainly useing charcoal grill, and sometimes it'd be great to have the ease of use and speed of being able to cook on a gas grill. Charcoal is my preference, cause I really enjoy the smoky flavor. If you guys are looking for some good info on charcoal grills, check out https://www.gurureviewclub.com/best-charcoal-grills/
    I use gas with lava rocks...add as many wet wood chips as you need for smoke.

  38. #38
    mtbr member
    Reputation: azimiut's Avatar
    Join Date
    Feb 2014
    Posts
    520
    Quote Originally Posted by singlesprocket View Post
    this summer we couldn't have a lot of campfires because of the dry weather. we just keep watch on the fire risk ratings. that alcohol stove is a really good idea. there is a lot of cool stoves out there now a days...
    we just got back from camping in northern AZ. No fires no exceptions. even the biolite stove is not allowed. propane only. no white gas/kerosene, wood, charcoal, or alcohol stove. unfortunately they are closing most of the forests as of 5/23.

    im not sure if I want to bbq ribs this weekend or a beef brisket. I dunno if I have time to cook the brisket I have. maybe half of it.
    Dont make me go all Jonathan Winters on this gas station.

  39. #39
    Meatbomb
    Reputation: Phillbo's Avatar
    Join Date
    Apr 2004
    Posts
    6,243
    Attached Images Attached Images

  40. #40
    mtbr member
    Reputation: azimiut's Avatar
    Join Date
    Feb 2014
    Posts
    520
    Actually at my house I have been told by the local fire Dept that it's not suggested to use charcoal grills. I'm far far north Phoenix/ table mesa area. But my parents are outta town so I'll do it down at their place in Scottsdale.

  41. #41
    Hi There!
    Reputation: TheGweed's Avatar
    Join Date
    Jan 2010
    Posts
    1,579
    BBQ/Grill/Cooking outside thread-8675957a2d132f7369540e2223d3175f.jpg
    NTFTC

  42. #42
    Meatbomb
    Reputation: Phillbo's Avatar
    Join Date
    Apr 2004
    Posts
    6,243
    I'd be afraid the porcelain would shatter from the heat

  43. #43
    mtbr member
    Reputation: azimiut's Avatar
    Join Date
    Feb 2014
    Posts
    520
    just gotta heat it up slowly.
    Dont make me go all Jonathan Winters on this gas station.

Members who have read this thread: 1

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

THE SITE

ABOUT MTBR

VISIT US AT

© Copyright 2019 VerticalScope Inc. All rights reserved.