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…
Barbecue
What is and How to use a Slather
byFrom Trivial Base for rubs to Tool I’m made my own way. When I get into something, the first thing I do is read. I look…
Understanding the Competition Barbecue
byLet’s debunk the Clichès Though Barbecue is becoming more and more a habit, we can safely say that it is still a niche, one of…
Brew’n’Q, the Barbecue Champions League
byThe report of the two competitions in Burton Upon Trent (GB) This event has been talking for more than a year, when Scott and Lyndz…
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,…
Pork Burnt Ends
byThe Burnt Ends in Swine Version Do you know the Brisket, the famous BBQ texan-based BBQ dish? If the answer is to be negative, my…
Fried Food in Barbecue World
byHow to Replicate the Frying Effect on Grid I always say that, practically at every class: the main evolution of modern grilling devices compared to traditional…
Tallya Master Series BBQ Contest
byAnother new event in the European barbecue scene, to which we gladly contribute to baptism. One of the reasons is our friendship with Mariusz…
Regenerating Barbecue
byHave leftovers as freshly cooked I know very well that it happens to you as well. The desire for barbecue is subtle and silent:…