Good barbecue comes from experience and experience, well… that comes from poor barbecue
- Enrico Brandizzi – BBQness
Barbecue World
What happens in the barbecue world outside the boundaries of the Creative Barbecue
Between Science and Consciousness
byHow Much should Science affect in the Kitchen? It often happens that some of my materials taken from this blog, ti is quoted in discussions concerning…
Our WEST V
byRead the report of our competition in Riva di Tures There are events that fixes by themself on the calendar. Now you do not even…
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
Our Smoke in Schlieren
byOur 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…
Our Wild West Fest
byOur Report of the Competition in Medvode A road exiting a roundabout in Medvode, a small town close to the capital of Ljubljana, is gradually…
It’s easy to cook a filet mignon and call yourself a chef. But that’s not real cooking, that’s heating. preparing a tripe, however is a transcendental act!
- Thomas Keller – The French Laundry
Our Bardo Q II
byThe Report of the Competition in Bardonecchia It’s already been a year. They look like they’ve flown but it’s already been 12 months since the first…
Our War of Barbecue
byThe Report of the Competition in Noventa di Piave By now they’re events that in this year turn one hundred years of history and that therefore risk…
Our Meat Smoke and Beer on Ice
byThe Report of the Competition in Weissensee In these years of competitions we have seen barbecue to explode in Europe and multiply exponentially the number…