WEST III
byReport of the Winter Extreme South Tyrol 2017 The WEST is now a fixture that traditionally marks the beginning of the season of barbecue competitions….
Barbecue
Marbling and Health
byThe relationship between Fat, Health and Grill The one we’re living is an era that marks an increasingly adversarial relationship between us and the media….
The Extreme Minion Method
byHow to Set Up a 24 h lasting Minion Since the lighting of my first briquettes, I must confess my irresistible attraction to the…
Sit in the stump and listen to the pit. No list, no clock, no thermometer can tell you how to cook barbecue.
- Don McLemore – Big Bob Gibson’s BBQ Book
Pretzel Buns
byA Quick and Easy Version I love pretzel, with its crunchy outside texture but soft inside, and its strong flavor, which contrasts so well with milky…
Cold Smoked Salmon
byA Griller’s Xmas Classic Cold Smoked Salmon is among all the Christmas preparations feasible with a barbecue, what I think is more representative of our world….
I Smoked All Night Long
byA new old barbecue song He grilled fast and thin, he kept his grid rack clean He had the scorchest damn steak that I ever…
Prime Uve Invitational III
byThe most prestigious event of the year, an invitational competition to which only are admitted the best teams in Europe according to TOY ranking
Stall, I love you!
byThe Stall, from nightmare to powerful ally In the era of digital communications, at a time when it has never been so easy accessing…
I could give away every barbecue secret I have but competition barbecue is still about the feel of it
- Paul Kirk – Championship Barbecue