Construction of a Menù
byThe Time Line on the Grill in 3 Steps Now I can say I’m lucky: I have at my disposal all the tools I want and…
Catering
The Duquatridge
byThe Gourmet version of Turducken The barbecue culture is soaked in America to the marrow and it is inevitable that it is so. In the process…
Golosaria Milano 2017
byIt comes back at Mi.Co. in Milano the date by Golosario with the excellence of the italian food, with more than 300 exibitors active on differents thematic areas. To…
7 Rubs for 7 Wings
byWhat’s the best Style for Chicken Wings? If you are not a rookie griller you will have definitely tried to take off some chicken wings from your smoker….
Barbecue Dish Out
byPresenting at the best the Barbecue Dishes Each of us has his own strengths that inevitably tends to highlight, side by side with his own weaknesses, with…
The Fried Chicken, not Fried
byOne More Technique for the Fried Effetc If you remember, we already wrote a post about the Fried Effect on barbecue. In truth, this do not represent…
Making Streetfood with the Mad for BBQ
byExperiences and Confidences by the Team from Rimini Catering is almost a natural appendage for a barbecue team. It is the most obvious and coherent…
The Butter Bourguignon
by8 Flavored Butter for Dinner Imagine being in New York, getting into one of the sophisticated Manhattan Steakhouse and ordering a succulent Prime Rib….
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,…
6 Gourmet Skewers
bySkewers: some tips and six Gourmet recipes The skewers should be reported in the great dictionary of the barbecue under the name “missed opportunities”….