Matching with Barbecue
byA Graphic Evaluation Scheme As far as we are concerned, as long as our desire is to burn the stages, we must accept the…
– Advanced Techniques
The techniques that increase your technical potential, the ones that will best characterize your Creative Barbecue
The Fried Chicken, not Fried
byOne More Technique for the Fried Effetc If you remember, we already wrote a post about the Fried Effect on barbecue. In truth, this do not represent…
The Wet Cap Technique
byImprove Butcher Paper Performance A few months ago we had a comparison of the results in most used wrapping methods. There was a substantial parity, where…
The role of Rest
byThe Rest step: When needed and Why Many of the barbecue’s contact points with traditional cuisine are still characterized by that mystic mystery shadow, which…
Trying the Prefreezing
byThe steakhouse effect in 45 minutes Today, few will remember it, but the first to talk about steak stealing directly from the freezer had been…
Having the Beefer effect with 2 Chimneys
byPerfect Steaks in 3 minutes at no cost If you noticed, especially in the German market, a new family of tools dedicated to steak has…
Creating a WMS in a Kettle
byThe stability of a vertical smoker in 5 steps I confess I was long in doubt whether to write this post or not. The ideal…
The Salt Lick Style Barbecue
byReplicating the cooking of the famous Texan Joint The Joints in America are the rustic and spartan locals where you can eat the traditional barbecue,…
Low&Slow vs. Hot&Fast
byCrossed Test: Which one is better? In the field of competitive barbecues, there is a great talk at this time of a new trend…
The Perfect Porchetta
byMy Cooking Method Porchetta is fully part of our national gastronomic heritage. And when we Italians talk about this, we do not like to play…