Post Nitriti

Nitrites and Cold Smoking

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Post Jazz

Chris Hart – Wicked Good BBQ

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Post Liquori

The Griller’s Liqueurs

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Post Dizionario Carne 2

The Regional Dictionary of Bovine Cuts

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Post Planking Cocktails

The Planking Cocktails

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Smoke in Schlieren

Our Smoke in Schlieren

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Menu Riegele

A Menù on the Grill with Riegele

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Post Spider Steak

The Spider Steak

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FireBoard

The FireBoard Fan Control

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Post Bistecca Tataki 2

News from the Grill

The Pen in Barktender's hand

Barbecue is like Jazz. Before you can be taken seriously as an improviser, you have to pay your respect to the standards

- Chris Hart – Wicked Good BBQ
Post Planking Cocktails

The Planking Cocktails

Using Planking on Smoked Cocktails The Barbecue has represented over the years only the last of my great passions in the gastronomic field, although probably the…

Post Spider Steak

The Spider Steak

A New Steak Cut to be Tried I have already said it many times: in a relatively new gastronomic sector like that of the…

Post Bistecca Tataki 2

Tataki Steak

An Alternative Way to Eat a Steak Probably the purists, those of “just a quick sear per side and at the most some drops of olive…

Post Affumicazione 5

The Chemistry of Smoking

Things You Probably Do not Know About Smoking When you begin to make contact with the world of barbecue it is almost natural to…