{"id":5445,"date":"2017-11-21T07:00:07","date_gmt":"2017-11-21T07:00:07","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=5445"},"modified":"2017-11-20T22:14:35","modified_gmt":"2017-11-20T22:14:35","slug":"texas-barbecue-tour-fourth-part","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/","title":{"rendered":"Texas Barbecue Tour – Fourth Part"},"content":{"rendered":"

The\u00a0Miller’s and the\u00a0LA Barbecue<\/h2>\n

The nice trip of\u00a0our good Faustino in the United States have come to an end and this is the fourth and last episode\u00a0of his Texan barbecue reportage. His intention was to not do the classic BBQ tours among the various US states but to focus on one in particular and try to really know, to eat local specialties every day for lunch and dinner in as many joints as possible so to have at the end of the holiday a credible, accurate and less touristic idea of what an inhabitant of that area really conceives with the term “barbecue”. Among the many possible areas, he chose Texas, which means pure beef, SPG<\/em> (Salt Pepper and Garlic<\/em>) as the only conceivable rub, Beef Ribs, Texas Links and of course the mythical Brisket. This experience has led him to try the most famous Joints at the side of the lesser-known ones by giving you an in-depth idea of what the BBQ’s average bid in Texas is. For the benefit of those who read, Fausto has made a ranking of everything he saw\u00a0and ate, expressing a vote from 1 to 5.<\/p>\n

In the previous episodes, Fausto visited\u00a0first<\/a>\u00a0the\u00a0Salt Lick<\/em>\u00a0and the\u00a0Snow’s BBQ<\/em>, and then\u00a0moving<\/a>\u00a0to\u00a0Kerlin<\/em>\u00a0and\u00a0Kreutz Market and<\/em>\u00a0finally<\/a>\u00a0taste\u00a0the\u00a0Black’s Barbecue<\/em>, same in\u00a0Lockhart<\/em>\u00a0and heading to\u00a0north, to\u00a0Taylor<\/em>\u00a0at\u00a0Louie Mueller<\/em>. In this last step\u00a0Fausto stopped in\u00a0Belton for trying the\u00a0Miller’s Smokehouse<\/a>\u00a0on the way to get back in Austin\u00a0where he tasted a\u00a0relatively\u00a0recent joint, the\u00a0LA Barbecue<\/a>.\u00a0

<\/div>\n

\"Miller<\/a><\/p>\n

ATMOSPHERE<\/h4>\n
\n

Once we left Louie Mueller we continued our way north of Austin towards Belton, a small village on whose main street in a new and beautiful building is Miller’s. Both this and the next stage in the program, LA Barbecue are joint born a few years ago and unfortunately this is reflected in all its evidence: these are all-round restaurants, furnished in a modern style that some would call “industrial” to understand us, with the bricks and the pipes at sight. The tables, the windows, the counter, everything was precise and immaculate, maybe too much, ending to be cold and detached. He seemed to eat in Italy at\u00a0Roadhouse<\/p>\n<\/blockquote>\n

\"Miller<\/a><\/p>\n

THE\u00a0MEN\u00d9<\/h4>\n
\n

The menu is the classic of the joint, as well as the service: order at the counter and then looking for the place with the tray in hand. Two things have been warmly recommended by Miller: the desserts and the jerky for which he is famous. We didn’t get he dessert unfortunately, we ate out of time and reserved room\u00a0only for the barbecue while thad eaten he Jerky and it was even\u00a0good but it was sold at the counter in bags. Nothing that particularly looks as\u00a0homemade,\u00a0in short. Miller impressed us with the extreme cleanliness: a\u00a0new restaurant\u00a0is fine, but here they were particularly careful about this, so far above average<\/p>\n<\/blockquote>\n

\"Miller<\/a><\/p>\n

THE PURCHASE<\/h4>\n
\n

We tried two tastings of the classic turkey and brisket, which seemed to be a choice of many and we must unfortunately confess to being quite disappointed by both. Discreet anyway, but for sure nothing for which I would go the way back to here.<\/p>\n<\/blockquote>\n

\"Miller<\/a><\/p>\n

SCORES<\/h4>\n

ATMOSPHERE<\/strong>:\u00a01
\nBRISKET<\/strong>:\u00a03
\nTURKEY<\/strong>:\u00a03
\nI LIKED<\/strong>: This is an extremely clean and orderly place to the standards of American barbecue joints
\nI DISLIKED<\/strong>:\u00a0–<\/p>\n

 <\/p>\n

<\/div>
<\/div>\n

\"LA<\/a><\/p>\n

ATMOSPHERE<\/h4>\n
\n

LA Barbecue<\/em> is just a short distance from Kerlin<\/em>, the joint where our friend Chieffari<\/em> worked. It was Mauro<\/em> then to warn us of a couple of oddities that happen among Austin’s joint: the queue outside the venue is seen as the best advertising possible and the locals they know they’re going to be sold out, they do nothing to avoid it, rather they almost want to seek it. At the moment it seemed to me an exaggeration and instead I have to say that the good Mauro<\/em>\u00a0told\u00a0an absolute truth: outside LA Barbecue<\/em> there was a very long line\u00a0and we put more than two hours to get to the entrance unless we discovered, walking over the threshold, that the restaurant was only half full and that the bar personnel set up a “slowpoke”\u00a0speedy service with obvious intention. Really shameful. For the rest, it is worth the same talk of Miller: new restaurant\u00a0and a\u00a0cold and distant atmosphere, much close to a\u00a0restaurant, even with a small mini market at the entrance.<\/p>\n<\/blockquote>\n

\"LA<\/a><\/h4>\n

THE\u00a0MEN\u00d9<\/h4>\n
\n

On the menu nothing special then\u00a0other restaurants, which could suggest a variation to the classic tasting combo. We decide to try Brisket, Pork Ribs and Turkey.<\/p>\n<\/blockquote>\n

\"LA<\/a><\/p>\n

THE PURCHASE<\/h4>\n
\n

I have to say that despite the disappointment of the two-hour unnecessary queue, judgment on the pork ribs can only be extremely positive: really good, juicy, very tasty. Even the Brisket was good, maybe just a step below. We did not like the turkey at all: no smoke, no flavor, nothing that let us suggest any possible barbecue cooking. It looked like boiled turkey.<\/p>\n<\/blockquote>\n

\"LA<\/a><\/h4>\n

SCORES<\/h4>\n

ATMOSPHERE<\/strong>:\u00a01
\nBRISKET<\/strong>:\u00a04
\nPORK RIBS<\/strong>:\u00a05
\nTURKEY<\/strong>:\u00a01
\nI LIKED<\/strong>:\u00a0–
\nI DISLIKED<\/strong>: The line created by purpose is a shameful thing<\/p>\n

<\/div>\n

The texan tour of Faustino ends, unfortunately not in the best way. In return, experiences such as those of Black’s<\/em>, Louie Mueller<\/em>, or Kerlin<\/em> will remain in memory for a long time and define a point of arrival for those who, like Fausto wanting to venture between\u00a0the Texas joint offer. But Fausto’s reportage does not end here: before returning home he visited two great names that made history of American barbecue but located\u00a0in other states. Curious? You just have to wait for the final bonus track of\u00a0this fantastic tour.<\/p>\n

Waiting to find out who we are talking about, have you ever been to Miller<\/em> and LA Barbecue<\/em>? Do you agree with\u00a0Fausto’s review?<\/p>\n","protected":false},"excerpt":{"rendered":"

The\u00a0Miller’s and the\u00a0LA Barbecue The nice trip of\u00a0our good Faustino in the United States have come to an end and this is the fourth…<\/p>\n","protected":false},"author":2,"featured_media":5441,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[],"tags":[314,569,570],"class_list":["post-5445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-brisket-en","tag-la-barbecue-en","tag-miller-en","post-item"],"yoast_head":"\nThe Barktenders - I'm gonna try this: Texas Barbecue Tour - Part 4<\/title>\n<meta name=\"description\" content=\"The fourth step of a tour of Texas joints trying the great names and discovering the new ones so to find the true essence of the texan barbecue\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Texas Barbecue Tour - Fourth Part\" \/>\n<meta property=\"og:description\" content=\"The fourth step of a tour of Texas joints trying the great names and discovering the new ones so to find the true essence of the texan barbecue\" \/>\n<meta property=\"og:url\" content=\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/\" \/>\n<meta property=\"og:site_name\" content=\"GrillExperience\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-11-21T07:00:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i1.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"665\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Marco Agostini\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marco Agostini\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/\"},\"author\":{\"name\":\"Marco Agostini\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e\"},\"headline\":\"Texas Barbecue Tour – Fourth Part\",\"datePublished\":\"2017-11-21T07:00:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/\"},\"wordCount\":1003,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/grillexperience.it\/#organization\"},\"image\":{\"@id\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1\",\"keywords\":[\"Brisket\",\"LA Barbecue\",\"Miller\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/\",\"url\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/\",\"name\":\"The Barktenders - I'm gonna try this: Texas Barbecue Tour - Part 4\",\"isPartOf\":{\"@id\":\"https:\/\/grillexperience.it\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1\",\"datePublished\":\"2017-11-21T07:00:07+00:00\",\"description\":\"The fourth step of a tour of Texas joints trying the great names and discovering the new ones so to find the true essence of the texan barbecue\",\"breadcrumb\":{\"@id\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1\",\"width\":1000,\"height\":665,\"caption\":\"Post Texas 4\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/grillexperience.it\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Texas Barbecue Tour – Fourth Part\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/grillexperience.it\/#website\",\"url\":\"https:\/\/grillexperience.it\/\",\"name\":\"GrillExperience\",\"description\":\"Diventa maestro della griglia con Marco Agostini\",\"publisher\":{\"@id\":\"https:\/\/grillexperience.it\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/grillexperience.it\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/grillexperience.it\/#organization\",\"name\":\"BBQ Hangout srl\",\"url\":\"https:\/\/grillexperience.it\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1\",\"width\":922,\"height\":321,\"caption\":\"BBQ Hangout srl\"},\"image\":{\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e\",\"name\":\"Marco Agostini\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g\",\"caption\":\"Marco Agostini\"},\"description\":\"Imprenditore, Autore, Blogger - Resp. Grill Academy Milano - KCBS Certified Barbecue Judge e Certified Table Captain - Certified SCA Judge - Sommelier AIS dal 2003, Assaggiatore ONAF dal 2006\",\"sameAs\":[\"https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/\"],\"url\":\"https:\/\/grillexperience.it\/en\/author\/m4rco\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Barktenders - I'm gonna try this: Texas Barbecue Tour - Part 4","description":"The fourth step of a tour of Texas joints trying the great names and discovering the new ones so to find the true essence of the texan barbecue","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/","og_locale":"en_US","og_type":"article","og_title":"Texas Barbecue Tour - Fourth Part","og_description":"The fourth step of a tour of Texas joints trying the great names and discovering the new ones so to find the true essence of the texan barbecue","og_url":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/","og_site_name":"GrillExperience","article_publisher":"https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/","article_author":"https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/","article_published_time":"2017-11-21T07:00:07+00:00","og_image":[{"width":1000,"height":665,"url":"https:\/\/i1.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1","type":"image\/jpeg"}],"author":"Marco Agostini","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Marco Agostini","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#article","isPartOf":{"@id":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/"},"author":{"name":"Marco Agostini","@id":"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e"},"headline":"Texas Barbecue Tour – Fourth Part","datePublished":"2017-11-21T07:00:07+00:00","mainEntityOfPage":{"@id":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/"},"wordCount":1003,"commentCount":0,"publisher":{"@id":"https:\/\/grillexperience.it\/#organization"},"image":{"@id":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1","keywords":["Brisket","LA Barbecue","Miller"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/","url":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/","name":"The Barktenders - I'm gonna try this: Texas Barbecue Tour - Part 4","isPartOf":{"@id":"https:\/\/grillexperience.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#primaryimage"},"image":{"@id":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1","datePublished":"2017-11-21T07:00:07+00:00","description":"The fourth step of a tour of Texas joints trying the great names and discovering the new ones so to find the true essence of the texan barbecue","breadcrumb":{"@id":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#primaryimage","url":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1","contentUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1","width":1000,"height":665,"caption":"Post Texas 4"},{"@type":"BreadcrumbList","@id":"https:\/\/grillexperience.it\/en\/texas-barbecue-tour-fourth-part\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/grillexperience.it\/en\/"},{"@type":"ListItem","position":2,"name":"Texas Barbecue Tour – Fourth Part"}]},{"@type":"WebSite","@id":"https:\/\/grillexperience.it\/#website","url":"https:\/\/grillexperience.it\/","name":"GrillExperience","description":"Diventa maestro della griglia con Marco Agostini","publisher":{"@id":"https:\/\/grillexperience.it\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/grillexperience.it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/grillexperience.it\/#organization","name":"BBQ Hangout srl","url":"https:\/\/grillexperience.it\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1","contentUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1","width":922,"height":321,"caption":"BBQ Hangout srl"},"image":{"@id":"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/"]},{"@type":"Person","@id":"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e","name":"Marco Agostini","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grillexperience.it\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g","caption":"Marco Agostini"},"description":"Imprenditore, Autore, Blogger - Resp. Grill Academy Milano - KCBS Certified Barbecue Judge e Certified Table Captain - Certified SCA Judge - Sommelier AIS dal 2003, Assaggiatore ONAF dal 2006","sameAs":["https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/"],"url":"https:\/\/grillexperience.it\/en\/author\/m4rco\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/11\/Post-Texas-4.jpg?fit=1000%2C665&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pdexhk-1pP","_links":{"self":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts\/5445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/comments?post=5445"}],"version-history":[{"count":3,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts\/5445\/revisions"}],"predecessor-version":[{"id":5448,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts\/5445\/revisions\/5448"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/media\/5441"}],"wp:attachment":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/media?parent=5445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/categories?post=5445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/tags?post=5445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}