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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Friday, July 31, 2009

BBQ Recipes: Slow-Grilled Tequila-Citrus Chicken Thighs

Slow-Grilled Tequila-Citrus Chicken Thighs
Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance


Slow-Grilled Tequila-Citrus Chicken Thighs

Serves: 4
Prep time: 10 minutes
Marinating time: 6 to 8 hours
Grilling time: 30 to 40 minutes

1/2 cup fresh orange juice
1/4 cup tequila
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon Tabasco® chipotle pepper sauce
1 tablespoon roughly chopped garlic
1-1/2 teaspoons kosher salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

8 chicken thighs (with bone and skin), trimmed of excess fat and skin

1. In a medium bowl mix the marinade ingredients. Put the chicken thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, lay flat in a rimmed dish, and refrigerate for 6 to 8 hours, turning once.

2. Remove the chicken thighs from the bag and pour the marinade into a small saucepan. Bring the marinade to a boil and let it boil for at least 30 seconds to kill any raw chicken bacteria.

3. Brush the cooking grates clean. Grill the chicken thighs, skin side down first, over direct low heat (250° to 350°F), with the lid closed as much as possible, until the meat is firm and no longer pink near the bone, 30 to 40 minutes, turning every 5 minutes and swapping their positions as needed for even cooking. During the last 20 minutes of grilling, brush the chicken on both sides with the boiled marinade. Serve warm or at room temperature.

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Wednesday, July 29, 2009

You Say It's Your Birthday....

...Happy Birthday To You!

Today is Adam Perry Lang's birthday. Happy Birthday buddy! Many more to you.

To you who haven't paid attention, Adam is one of the icons of competition barbecue. He's a classically trained chef who worked in some of the top restaurants in the world, but discovered barbecue when he watched some cowboys in New Mexico barbecue some meat. Adam is the proprietor of the highly successful Daisy May's BBQ in New York City and occasionally competes in the KCBS competition circuit. He's also a friend.

Adam's also written a fantastic book, Serious Barbecue. It's a serious book which deserves a serious review, but until then here's a teaser recipe. Enjoy.

Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking

by Adam Perry Lang (Hyperion)

Grilled Shrimp Cocktail from Serious Barbecue

Serves 8

After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside grilled steak, and it'll be not only a great respite from the meat's richness, but it'll give you a surf-and-turf experience, which for me was one of the most exciting things to get at a restaurant when I was little.

8 cups water
1/4 cup kosher salt
2 tablespoons granulated sugar
2 lemons
4 garlic cloves, peeled, and grated on a Microplane grater
3 cups ice

Twenty-four 8 to 12 count unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)
1/3 cup canola or vegetable oil
1/2 cup extra virgin olive oil
Juice of 2 lemons
1/4 cup minced chives
Kosher salt
Freshly ground coarse black pepper
Cocktail Sauce

2 lemons, each cut into 4 wedges

1. Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice.

For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Clip the feet off with a small pair of scissors.

Place the shrimp in the brine and refrigerate for 1 hour.

2. Preheat all grates of a well--oiled charcoal or gas grill to medium.

3. Remove the shrimp from the brine and lightly pat dry with paper towels.

In a bowl, toss the shrimp in the canola oil.

In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.

4. Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.

5. Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.

From Serious Barbecue by Adam Perry Lang. Copyright © 2009. Published by Hyperion. All Rights Reserved. Photograph courtesy of Hyperion.

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Monday, July 27, 2009

BBQ Ingredients: Chicken Grillables from Barber Foods

I received a new product in the mail a couple of weeks ago; Chicken Grillables from Barber Foods. I finally got a chance to try them out yesterday between the intense rain storms. I was looking to grill and I was looking for something I could grill quickly because all afternoon it was pouring for 10 minutes, clear for 20 minutes and pouring again for 10. I guess the gods of weather gods were battling it out. Chicken Grillables fit the bill nicely.

Chicken Grillables are seasoned chicken patties designed to be a healthier alternative to beef hamburgers; each chicken patty only has 140 calories. They're shaped like a traditional burger, fit on a bun like a traditional burger and are cooked like a traditional burger. As any prepacked frozen hamburger, they go straight from the freezer on to the grill. Cook on each side for 6 to 7 minutes and they're ready to eat.

So how did they taste? Pretty good. Moist and flavorful, but I've had that flavor before. After some discussion, my wife and I concluded that they taste just like the original Burger King Chicken Sandwich. Very interesting. I wonder if Barber Foods makes the chicken for Burger King's Chicken Sandwich.

Would I buy the Chicken Grilllables? Yup. I like Burger King's Original Chicken Sandwich and I can get all that flavor without the added fat and calories provided by the king.

Chicken Grillables sell in packs of 4 for between $7 and $8 wherever Barber foods are sold.

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Friday, July 24, 2009

BBQ Events: The Harpoon Championship of New England Barbecue

I've never cut and paste a press release into the blog before, but I don't see any need to rewrite this. The Harpoon Championship of New England Barbecue is one of my favorite events, but unfortutnately I'm unable to attend this year. If you are say within a 3 hour drive of Windsor, VT - you need to check this out.

Here's the scoop...

Ssooooooooooooooooooooooooooeeeeyyyy! Come'n get it! Tie on your bibs, pack up your handy wipes, and head to our Windsor brewery for the 9th annual Harpoon Championships of New England Barbecue! You don't even know what finger-licking good is until you've been to this festival....or spilled some Harpoon IPA on your hands. This email and our website are your one-stop-shop for everything about this weekend's BBQ Festival!


This is a festival unlike any other - 42 competitive barbecue teams from all over New England slow cooking meat for hours upon hours - at our brewery in Windsor, VT. And there's Harpoon beer....lots and lots of Harpoon beer. The festival, which will also feature live local bands, the Strongman exhibition, BBQ University, and brewer-led brewery tours, will be held this Saturday and Sunday.

And don't forget, the festival is very family-friendly.

Here are the details:


The 9th Annual Harpoon Championships of New England Barbecue


Saturday, July 25 from 12:00 pm to 8:00 pm (entrance closes at 6:30 pm)
Sunday, July 26 from 12:00 pm to 5:00 pm (entrance closes at 3:30 pm)
Rain or shine (weather forecast)


The Harpoon Brewery
336 Ruth Carney Drive
Windsor, VT 05089


Door charge is $10.00 per person.
This admission fee includes a Harpoon beer or Harpoon soda. It does not include food.
Complimentary admission for children under 12 if accompanied by an adult.

On Saturday, Officials certified by the Kansas City Barbecue Society judge barbecue in four different categories: chicken, ribs, pork, and brisket. The judging starts at 12 noon on July 25 and is followed by a 4:00 pm award ceremony, where the Harpoon New England Grand Champion will be announced. This Grand Champion qualifies for the nation's ultimate barbecue competition, the Kansas City Royal. Some of the BBQ teams will be selling a wide variety of hot delicious BBQ.

On Sunday, the event shifts to the Harpoon Summer Sizzler BBQ Competition, where competing teams will submit entries in four different categories: fish, lamb, beef, and Chef's Choice with Harpoon beer. KCBS-certified judges will again determine the champion. The 2008 Harpoon Summer Sizzler Champion All Q'd Up will be back this year to defend their crown.

Present your Friend of Harpoon Card at the entrance on Sunday of the BBQ Championships and receive TWO for ONE admission! You must have your Friend of Harpoon card and your guest with you when you pay for your admission to get this deal. You and your guest will both receive admission and a beer/soda ticket for the price of one admission. Sunday ONLY!


  • In-depth Brewery tours hosted by the Harpoon Brewers
  • Learn how to make great BBQ in your own backyard at Barbecue University
  • The Strongman Exhibition!
  • Specialty food and craft vendors
  • LIVE MUSIC - check out the band lineup and competition schedule
  • Clowns and Face painting (Sunday only)
  • Cash bars serving a selection of fresh Harpoon and UFO beer for $4.25 a pint
  • Help us pick a winner in the Toyota Best Booth Competition
    You (and all of the other visitors to the Harpoon Championships) will get to place your vote to determine the winner of the Best Booth Competition, sponsored by White River Toyota . Your mission is to check out all of the BBQ team booths and tell us which one you like the most. You can choose your favorite theme, your favorite logo, or your favorite decorations....any way you want to decide, just tell us your favorite. Very simple. The BBQ Team that gets the most votes will win $500.
    The winner will be announced during the Awards Ceremony on Sunday afternoon at 4 PM.
  • Guess The Payload in the back of the Toyota from White River Toyota and win a lunch for four in the Harpoon Beer Garden! Stop by the Toyota Tundra with filled kegs of Harpoon in the middle of the festival grounds to complete your entry form. Good luck!
  • DOGS: Dogs are allowed, but must be leashed at all times. Bring a pooper scooper and/or bag. Harpoon reserves the right at any time to ask that a dog and its owner leave the event if the dog in not leashed, cleaned up after, or misbehaving.
  • Not sure what you are missing - more details about the festival and photos from last year's festival
  • Need a place to stay? local campgrounds and accommodations

The event will be held rain or shine (if anyone has any say over the matter, we'd prefer shine, please). Tickets are not sold in advance. Visit our web site for the band schedule and directions to the Brewery.

We will throw open the gates at 12 noon on Saturday, July 25 and Sunday, July 26 for the most finger-licking, thirst-quenching event of the entire summer. Hope to see you this weekend!


Your Friends at Harpoon

BBQ Events: Pig Roast and Dance Party

2nd Annual Pig Roast & Dance Party
3rd Ward Williamsburgh, Brooklyn
Sunday, July 26th, 4 to 9 p, FREE

Put your diets on hold and tear off your skinny jeans, it's time to Pig Out at 3rd Ward!

3rd Ward & Brookyn Based present the 2nd Annual Pig Out & Dance Party on Sunday July 26th from 4 to 9 pm.

Stand by as Pig Roasting Extraordinaire Tom Mylan (from Marlow and Sons, Diner and Bonita) and Chef Eric Sherman turn 200 lbs. of hog into finger-licking good pork tacos. Plus cold drinks and live music from Stumblebum Brass Band, Shilpa Ray & Her Happy Hookers, In Cadeo and DJ Tanner all afternoon long.

RSVP events@3rdward.com Photograph of last year's guest of honor courtesy of 3rdward

Thursday, July 23, 2009

BBQ Events: Summer Blow Out BBQ

This summer it seems the hipsters have discovered barbecue. Welcome boys and girls. What took you so long? Here's the deal...

3rd BBQ Blow Out and this one is going to be amazing! This one features Sam Mason, host of Dinner With The Band, one of our favorite people. Ever. We got tunes selection by The Harlem Shakes to keep your ears as happy as your tastebuds. On top of that we got free iphone cases from Incase and complimentary beer all for $5. I mean, come on, right?

Summer Blow Out BBQ
Hope Lounge Brooklyn
July 29, 2009.

Tuesday, July 21, 2009

Grilled Lobsters ala Jasper White

Friday, July 17, 2009

Recipe: Driftwood Grilled Lobster Tails

This recipe comes to us from the fine folks at Weber.

Driftwood-Grilled Lobster Tails
Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance

Serves: 4

Prep time: 15 minutes
Grilling time: 7 to 11 minutes
Special equipment: 8 bamboo skewers, soaked in water for at least 30 minutes

3/4 cup (1-1/2 sticks) unsalted butter
3 tablespoons finely chopped chives
4 Maine lobster tails, about 10 ounces each
1/2 teaspoon sea salt
2 lemons, cut into eighths

1. Prepare the grill for direct cooking over high heat or, if you happen to be at the shore, light dried driftwood or charcoal in a hole dug in the sand. Push the driftwood or charcoal to one side of the hole and place a cooking grate on top.

2. In a small saucepan, off to the side of the charcoal, heat the butter until just melted. Add the chives.

3. Using a pair of kitchen shears, cut each lobster tail in half lengthwise through the hard top shell and the meat, keeping the shell attached to the meat. Skewer each split tail with a soaked bamboo skewer to keep it from curling as it cooks. Brush the lobster meat with some of the chive butter and season with the salt.

4. Brush the cooking grate clean. Grill the lobsters, flesh sides down, over direct high heat (450° to 550°F), with the lid off, for about 3 minutes. Turn the lobsters over, brush with more chive butter and continue grilling for 4 to 8 minutes, basting with butter occasionally. Swap their positions as needed for even cooking. When the lobster is done, the shells will be a rich reddish-brown and the meat will be firm, juicy, and coral-white. Squeeze the lemons over the lobster and serve immediately with the remaining butter.

Thursday, July 16, 2009

BBQ in New Jersey

Gourmet Magazine recently posted a list of its eight great barbecue places in the great state of New Jersey. I haven't been to a single one, so I can't recommend any of them.

You can read the full article here, but here's the names of the restaurants. I'm surprised that they left off the Front Street Smoke House in Elizabeth. It's one of my favorites.
  1. Christine’s House of Kingfish BBQ
  2. Henri’s Hotts Barbeque
  3. Uncle Dewey’s Outdoor BBQ Pavilion
  4. General Barbecue
  5. JB’s Bar-B-Q
  6. Pork’s BBQ
  7. Kingfish
  8. Corky’s
Photograph courtesy of Gourmet Magazine.

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Wednesday, July 15, 2009

Thought of the Day

“Only a mediocre person is always at his best.” — W. Somerset Maugham, English author and dramatist (1874-1965)

Tuesday, July 14, 2009

Breaking News

It has been announced that BrooklynQ of WhiteTrash BBQ fame will be assisting Smokin’ Joe Mizrahi, proprietor of the 20-year-old critically acclaimed Smokin’ Joe’s True-Blue Texas Barbecue Inc. and Stephen Harkavy, his long-time BBQ buddy and fellow Pitmaster on the grounds of Staten Island’s bucolic Historic Richmond Town to teach the secrets of being a “BBQ Pitmaster.”

BBQ Pit Master Training Class
Saturday, July 18, 2009

At Historic Richmond Town, Staten Island, New York

Take a one-day classes to learn the techniques of authentic wood-smoked barbecue. Complete BBQ meal is included (Slow Smoked Beef Brisket, BBQ Pulled Port Shoulder, Spare Ribs, Slaw, Pit Baked Beans and Cornbread).

Participants receive an authentic “Pitmaster Diploma” and go home with your own “BBQ Bible”. Download the syllabus.

Class begins at 11:00 a.m. and ends at 4:00 p.m.
$80 per person, Staten Island Historical Society members $75.
Class size is limited. Reservations are required – (718) 351-1611, ext. 236.
Or click
here to register.

Both Joe and Steve are accomplished Pitmasters and Memphis in May (MIM) Certified Barbecue Judges. Each has judged at both the MIM World Championship Barbecue Cooking Contest and the prestigious Jack Daniels Invitational Barbecue Cooking Contest. In addition, Steve is a Kansas City Barbecue Society Certified Judge and Pitmaster for the award winning “Fuhgeddaboutit” BBQ Cooking Team.

Robert is the Pitmaster of the "WhiteTrash BBQ" team which competes on the Kansas City BBQ Society circuit, is a KCBS Certified BBQ Judge and author of the acclaimed blog WhiteTrash BBQ. Robert is also the founder and organizer of Grillin' On The Bay; New York City's only NEBS sanctioned barbecue contest. In addition to his numerous radio and TV appearances, his recipes have appeared in The New York Daily News and New York Magazine.

Monday, July 13, 2009

Forgive Me

I'm sorry to cause you guys any concern. Many of you have written or called and I really appreciate it.

It appears that my last blog post came across much more cryptic than I actually meant. I didn't know that some of you would read into it and conclude what you did. Some of you who follow me on Twitter, probably understood it more than those of you who only read the blog. There were some hints there last week.

Let me dispel the nasty rumors first; my marriage is fine. We're not in any trouble. We've been been a tough stretch of luck lately and changes ahead look difficult. Difficult but not impossible and certainly not insurmountable.

Wednesday afternoon, I received a call that my wife's Aunt died while eating dinner. She lived upstairs from us and my wife and daughter were extremely close to her. My daughter got to watch as the EMS guys tried to revive her. My wife and daughter watched as the Aunt was declared dead and body bagged. I arrived home just in time to hold the door for the coroner as they carried her out.

So Saturday, we buried my wife's Aunt, who was also our landlord. This means that we're going to have to find a new place to live soon. It's going to be hard to find a place that will take our dog, cat, 2 adult children (16 & 20) and all my BBQ equipment. This is first and foremost in my mind lately, so if any of you know of a place, with a reasonable rent, please let me know.

Sunday was a wedding of two close friends of ours. It was a beautiful affair, and I wish the couple all the happiness in the world. They're off to Italy, with the daughter of her first marriage. I just wish I could have enjoyed it more. This housing issue is weighing on my mind.

Today, I was awoken by the sound of a mail server crashing at one of my top clients. It wasn't the best way to start the day. Then, later in the day I stepped out to get a quick bite and left my keys in the server room. I was locked out. If any of you know a good Exchange expert in the NYC area, I can definitely throw them some work.

Speaking of work, if there's anyone out there looking for a can I say "great" computer guy, drop me a line. I could always use some new clients. I'd entertain job offers as well. I've been building networks for and supporting small businesses and home offices for the past 10 years and have lots experience with the big companies as well.

So in conclusion. We're OK, you're OK and the future's so bright I gotta wear shades.

What Will The Future Bring?

Some life changing events this weekend. Death and Marriage and a gloomy horizon. Back soon.

Thursday, July 09, 2009

BBQ Class: Bodacious Barbeque Bonanza

Here's a new twist on barbecue classes. I've never heard of one being held at a bed and breakfast where sleep is actually part of the class! How novel. This is being held at Hamanassett Bed & Breakfast in Chester Heights, Pennsylvania.

Bodacious Barbeque Bonanza

August 2-3, 2009

The ultimate barbeque hands on cooking experience with instruction, tips, techniques and coaching provided by professional barbeque masters from the Free Range Barbeque Team and The Barbeque Guru.

These folks have garnered numerous awards in various competitions throughout the country and are experts in the preparation and cooking of barbeque.

Equipment designed and manufactured by the Barbeque Guru was just used by Sweet Swine O'Mine to take the 2009 Grand Champion title at the prestigious Memphis in May Barbeque competition.

Class participants will go "low and slow" in preparing everything from ribs to brisket, along with appropriate accompaniments, culminating in a delicious "pig out" to be enjoyed by all. There might even be a little competition to see whose barbeque is the best! Wood, smoke, spice, sauce - barbeque - and fun!

This Bodacious Barbeque Bonanza features two nights' accommodations, breakfast each morning, welcoming reception, all the barbeque you can eat, class materials and a tote bag with a Brandywine Country Cooking School apron.

Class is limited to twelve participants so reserve your space at once.

$700.00 per couple/double occupancy

$600.00 Single

$200.00 person for class only (space permitting)

Photo of Brett and Hillard from The Free Range BBQ Team courtesy of The Dizzy Pig Barbecue Company, which you should check out. They make some outstanding rubs.

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Wednesday, July 08, 2009

Bob Seger and The Last Heard

I'm a huge Bob Seger fan, but this is the first I've ever heard of The Last Heard. Enjoy

Somebody's Gonna Get Screwed!

Some work on the local subway platform. That's the largest drill I ever saw.

Betcha Never Knew

Monday, July 06, 2009

BBQ Ingredients: Lea & Perrins - Thick

I usually hate it when a classic food reinvents itself. Anybody else out there remember New Coke or Coke 2? We all know how well that turned out. If it ain't broke why fix it huh?

So you can understand that I was a bit skeptical when I heard about the new Lea & Perrins - Thick. Why would they want to play with the classic and best Worcestershire sauce on the market? What the hell did they do to it to make it thick? Did they fill it with thickeners and other unnatural glop?

I checked with their marketing folks and was told that "The new Lea & Perrins Thick Classic was inspired by the original Lea & Perrins Worcestershire Sauce, which is made using a 170-year old recipe. By blending the original Lea & Perrins Worcestershire Sauce with ingredients such as tomato puree made from tomatoes grown from Heinz Seeds, roasted garlic and onion, we’ve achieved the thick texture and bold, yet balanced flavor, which makes the new Lea & Perrins Thick Classic perfect for dipping and topping."

So with some apprehension, I gave it a try. And I was glad I did. The new Thick Lea & Perrins Worcestershire sauce, tastes exactly the same as the original, but is thick like ketchup. No more thinning out your sauces!

Try it - you'll like it.

And if you're looking for a quick buck - the folks at Lea & Perrins are hosting ThatsawRAP Contest. Lea & Perrins® is searching for the ultimate “wRAP” video that compliments its new Thick Classic® Worcestershire Sauce, while paying tribute to the signature paper wrap that has graced its distinctive bottles for more than 170 years.

The winner, selected by America out of the Top 10 videos, will receive $5000 PLUS a premium prize package of Certified Angus Beef. Additional prizes include $1,000 for each of the 4-runners-up. Check it out here.

Clint - you listening?

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Sunday, July 05, 2009

BBQ Events: Pitmaster Training Class

Wanna learn how to Que? Ya do? Fuhgeddaboutit! Check this out!

BBQ Pitmaster Training Class

Saturday, July 18, 2009

At Historic Richmond Town, Staten Island, New York

Take a one-day classes to learn the techniques of authentic wood-smoked barbecue. Complete BBQ meal is included (Slow Smoked Beef Brisket, BBQ Pulled Port Shoulder, Spare Ribs, Slaw, Pit Baked Beans and Cornbread).

Cowboy Image

Participants receive an authentic “Pitmaster Diploma” and go home with your own “BBQ Bible”. Download the syllabus.

Class begins at 11:00 a.m. and ends at 4:00 p.m.;

Smokin’ Joe Mizrahi, proprietor of the 20-year-old critically acclaimed Smokin’ Joe’s True-Blue Texas Barbecue Inc. will be joined by Stephen Harkavy, his long-time BBQ buddy and fellow Pitmaster on the grounds of Staten Island’s bucolic Historic Richmond Town to teach the secrets of being a “BBQ Pitmaster.”

Both Joe and Steve are accomplished Pitmasters and Memphis in May (MIM) Certified Barbecue Judges. Each has judged at both the MIM World Championship Barbecue Cooking Contest and the prestigious Jack Daniels Invitational Barbecue Cooking Contest. In addition, Steve is a Kansas City Barbecue Society Certified Judge and Pitmaster for the award winning “Fuhgeddaboutit” BBQ Cooking Team.

$80 per person, Staten Island Historical Society members $75. Class size is limited. Reservations are required – (718) 351-1611, ext. 236. Or click here.

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Thursday, July 02, 2009

Sheepshead Bay

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