The Chemistry of Smoking
byThings You Probably Do not Know About Smoking When you begin to make contact with the world of barbecue it is almost natural to…
– Basic Techniques
The in-depth analysis of the techniques that are part of your basic barbecue knowledge, reviewed in a Creative perspective
The Steak Rub Styles
byWhich Rub for your Ideal Steak I often describe the seasoning tools as the indispensable technical baggage that every self-respecting Grillmaster must have available in his know-how…
The Bruschetta You don’t expect
by4 Recipes for an Alternative Bruschetta The term “bruschetta” for many reasons is the most contradictory thing one can taste when wandering around the grids of…
The Smoked Sausage Party
byThe Thousand Variants of Homemade Sausage In the beginning were the ribs. So different from those singed out of local festivals, so inviting and…
The 8 Best Pitmaster’s Rub
byA selection of the best published recipes I remember very well when by now (unfortunately) several years ago I had gone through a deep…
Spice Compatibility
byMatching Spices and Herbs One of the nicest things about Barbecue is that it has an infinitely and surprisingly larger panorama than it would…
My World of Sauces
byMy 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…
Barbecue Dish Out
byPresenting 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…
The Flavored Salt 2.0
byFlavoring Salt from Wet ingredients The world of salt is very fascinating and in the past we have also tried to tell the experience…
Anatomy of a Boston Butt
byDisrupt a Pork as in Competition If we are talking about traditional barbecue preparations, those that are the subject of a competition, and if you love…