Good barbecue comes from experience and experience, well… that comes from poor barbecue
- Enrico Brandizzi – BBQness
Catering
Universo BBQ is coming
byOn March 7, the publication of my new book One of my main faults is to always travel unnoticed, as someone scolds me, often…
The Planking Cocktails
byUsing Planking on Smoked Cocktails The Barbecue has represented over the years only the last of my great passions in the gastronomic field, although probably the…
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
The Cooking Grades of Swine
byIs it Possibile a Cooking Different than Well Done? This is a topic that has slowly come to the fore, in the general indifference…
The Smoked Sausage Party
byThe Thousand Variants of Homemade Sausage In the beginning were the ribs. So different from those singed out of local festivals, so inviting and…
The 8 Best Pitmaster’s Rub
byA selection of the best published recipes I remember very well when by now (unfortunately) several years ago I had gone through a deep…
Campfire Lodge 2018
byCampfire Lodge is the first and only barbecue holiday. An ancient village restored in Monferrato will host a unique event in which a whole…