Barbecue Crumbs

The way we approach cooking, ingredients and instruments. Certainly not the only one but this is the way the Barktenders do.

Post Smoked Sausage 2

The Smoked Sausage Party

by

The Thousand Variants of Homemade Sausage In the beginning were the ribs. So different from those singed out of local festivals, so inviting and…

Post Relish

The Italian Relish

by

The Perfect Pairing for Bruschettas and Cheeses Generally, knowing a country, even at a summary level, can not be separated from visiting it. The United States…

Post Erbe Spezie

Spice Compatibility

by

Matching Spices and Herbs One of the nicest things about Barbecue is that it has an infinitely and surprisingly larger panorama than it would…

Post Hamburger Badass

5 Badass Hamburgers

by

When the Gourmet Hamburger is not needed We do not always fully realize it but it happens very often that our way of eating is influenced by fashion….

Post Salse

My World of Sauces

by

My Best Sauces for Barbecue and Grilling In the past posts we enjoyed playing practically a bit with all the existing seasoning tools: rub, marinade, injections, brine and glaze. Only sauces miss to…

Post Impiattare

Barbecue Dish Out

by

Presenting 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…

Post Sale Aromatizzato

The Flavored Salt 2.0

by

Flavoring Salt from Wet ingredients The world of salt is very fascinating and in the past we have also tried to tell the experience…

Post Burro

The Butter Bourguignon

by

8 Flavored Butter for Dinner Imagine being in New York, getting into one of the sophisticated Manhattan Steakhouse and ordering a succulent Prime Rib….