BBQ Bulls Championship III
byCompetition now in its third edition, organized by BBQ Bulls Salzburg, Austrian historical team which has among other things several participations at the Jack…
The Barktenders
New Classes in Grill Academy
by80 classes provided until July Slowly the temperatures are rising and we see a timid hint of early spring. The season of the barbecue is going…
Croaker Chips
byAn Elegant and Refined Appetizer A few weeks ago you read on these pages the recipe for a croton with intense flavor and appeal based on Candy…
Meat, Smoke and Beer BBQ Festival
byFirst edition of a rather peculiar competition, organized in conjunction with a floral festival. It is a little “gem” reserved for no more than…
Selecting meat with Alfonsino Camassa
byTaste and Tips from a Branch Technician Alfonso Camassa, Alfonsino for friends is the classic character that you do not expect. Alfonsino is native to the deep South but…
I’ve been messed up as a football bat, but after comp is over. Cause you can’t win the party on friday and win the…
- Myron Mixon – Smokin’ with Myron Mixon
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
I could give away every barbecue secret I have but competition barbecue is still about the feel of it
- Paul Kirk – Championship Barbecue
Smoking Cheese with Roger Sanderson
byThe art of smoking cheese told by a european pioneer Anyone who decides to venture into the european competitive circuit, will sooner or later…