Nitrites and Cold Smoking
How to Use Nitrites and Why Although on a site like this one, you should tend to deal with subjects that are the most…
Barbecue is like Jazz. Before you can be taken seriously as an improviser, you have to pay your respect to the standards
- Chris Hart – Wicked Good BBQ
The Griller’s Liqueurs
The Home Made End Grilling Dinner Liqueurs Raise your hand those of you who do not particularly like spicy food. Yes, those of you who…
The Regional Dictionary of Bovine Cuts
The Name of American Cattle Cuts in the various Regions What I am every day more convinced as long as I increase my experience…
The Planking Cocktails
Using Planking on Smoked Cocktails The Barbecue has represented over the years only the last of my great passions in the gastronomic field, although probably the…
Our Smoke in Schlieren
Our Report of the Competition in Switzerland After a year and a half of break, finally a KCBS event comes back in Switzerland, one of the first…
A Menù on the Grill with Riegele
8 Courses for 8 Riegele Beers I have always believed that if to some extent you are creating something, this does not have to come…
The Spider Steak
A New Steak Cut to be Tried I have already said it many times: in a relatively new gastronomic sector like that of the…
The FireBoard Fan Control
Test on the Field When I had my license, unfortunately almost three decades ago, the cars did not have the integrated sound system like it is now…
Tataki Steak
An Alternative Way to Eat a Steak Probably the purists, those of “just a quick sear per side and at the most some drops of olive…