WEST IV
byThe most extreme competition of the year and the first of the season. Riva di Tures is one of the coldest spots of Italy: in…
The Barktenders
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…
KCBS and WBQA Rules: Which Differences?
byThe nuances of Regulation between the two circuits In Europe, two competitive bidding circuits have been established: the Kansas City Barbecue Society, or KCBS,…
The Barktenders Competition Class
byA competitive barbecue introductory course, based on the KCBS rules, planned in collaboration with the organizers of the Talliya Master Series in Hungary. The course…
News from Spoga 2017
byThe New BBQ Trend emerged in Cologne Have you ever heard of Spoga? It is one of the largest, but mainly, the most important…
Will KCBS rules change?
byNew Proposals and New Trends If you have an active KCBS card and if you are a BBQ team competing on the circuit you must…
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,…
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…
Meat Smoke and Beer Festival
byThe Wels Competitions Report This is an event that has popped out at the last minute at which we were in doubt whether to participate,…
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”….