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…
Barbecue
Alternative Smoking
byKnowing Alternative Woods Perhaps I’ve already said it on other occasions: the world of smoking is perhaps my favorite facet among the thousand that the…
Making of Barbecue a business
byMy 8 Suggestions If five years ago they told me I would be able to make of barbecue my main business, I would definitely have refused to…
The Pulled Salmon Sandwich
bySalmon and Barbecue in a Sandwich There is nothing to do, in the imagination of everyone, the word “Barbecue” almost automatically associates images of Ribs,…
Prime Uve Invitational III
byReport of the Prestigious Contest in Gaiarine Maybe you will not remember it but one of the first arguments we mentioned on these pages…
Italy Protagonist in Europe
byProvisional Stage of an Incredible Season I was about to write an editorial about the season’s performance on the KCBS championship just after this…
The Brine Curve
byHow do a Brine work truly? Recently we talked together about injections introducing the fascinating world of seasoning, the set of tools available to…
Le Smoked Almonds
byThe Ideal Snack for the Griller We Middle-land Griller, divided between the naked and raw Q, the authentic American and the gourmet grilling, aimed…
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…
The Easy Pastrami
byCooking a Pastrami in a few hours Have you ever tasted the Pastrami? Is fantastic. It’s like a beef ham, soft, misty, tasty. Between two slices…