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MALDEGEM, BELGIUM - JUNE-18-2011 - Peter De Clercq holds one of his signature smoking fuels, oak and beech wood chips soaked in Jack Daniels. Other favorites of De Clercq include olive pits imported from Portugal (excellent for grilling veal, he says) and barrel chips made from krik (Belgian cherry beer) casks--well-suited to poultry and pork. (Photo © Jock Fistick)
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© 2011 JOCK FISTICK
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MALDEGEM, BELGIUM - JUNE-18-2011 - Peter De Clercq holds one of his signature smoking fuels, oak and beech wood chips soaked in Jack Daniels. Other favorites of De Clercq include olive pits imported from Portugal (excellent for grilling veal, he says) and barrel chips made from krik (Belgian cherry beer) casks--well-suited to poultry and pork. (Photo © Jock Fistick)