W.E.S.T. V
byReturn in its fifth edition one of the most anticipated competitions of the year, the one that traditionally marks the beginning of the Barbecue season….
Barbecue
Wild West Fest on Fire
byA KCBS competition in Slovenia returns for the second year in a row. After the excellent success and excellent organization of the Slovenian BBQ Open…
The Steak Rub Styles
byWhich Rub for your Ideal Steak I often describe the seasoning tools as the indispensable technical baggage that every self-respecting Grillmaster must have available in his know-how…
Thousand Secrets of Sugar
byBehavior in Cooking and Types The whole world of cooking could be summarized as the art of combining and reinterpreting the raw material through…
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
How to get the best from a Fiorentina
byThe Techniques to manage it correctly on Grill Into the overall and varied panorama of cooking achievable through the thousand facets of cooking that…
The Bruschetta You don’t expect
by4 Recipes for an Alternative Bruschetta The term “bruschetta” for many reasons is the most contradictory thing one can taste when wandering around the grids of…
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…
The Reverse Searing Temperatures
byWhich Temperature for the Enzymatic Phase? If you have known me for a while or if you have taken part in one of my courses…
Barktenders Meat America – The Streetfood you don’t Know
byBarbecue Participative Class – Level 2 Within the Barktenders Meat America cycle, designed to deepen the many facets of American meat culture and its…