Barktenders Meat America – The Styles of American Barbecue
byMany believe that the barbecue is limited to the celebrated and sweet Kansas City style to which most of the sauces in Italy belong….
American Barbecue
Barktenders Meat America – The Styles of American Barbecue
byMany believe that the barbecue is limited to the celebrated and sweet Kansas City style to which most of the sauces sold in Italy…
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 World of Injection
by3 Easy Success Recipes I confess I love so much the American attitude of the seasoning. We do not have this much in our…
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…
Creating a Rub in 3 steps
byFrom the project to the rub recipe: how to I’ve always had a real passion for the construction of homemade rub and those who follow me…
Foil methods compared
byButcher Paper vs Classic Foil vs Texas Crutch vs Naked Recently it has finally made available he Butcher Paper also in Italy. For those…