The Regional Dictionary of Bovine Cuts
byThe Name of American Cattle Cuts in the various Regions What I am every day more convinced as long as I increase my experience…
– Advanced Techniques
The techniques that increase your technical potential, the ones that will best characterize your Creative Barbecue
The Planking Cocktails
byUsing 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…
Tataki Steak
byAn 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…
How to get the best from a Fiorentina
byThe Techniques to manage it correctly on Grill Into the overall and varied panorama of cooking achievable through the thousand facets of cooking that…
Cooking on Salt
byCooking on a Homemade Salt Plate If I told you “Cooking on a Plate”, what material would you think of? Cast iron, in all…
Construction of a Menù
byThe Time Line on the Grill in 3 Steps Now I can say I’m lucky: I have at my disposal all the tools I want and…
Chestnuts and Barbecue
byThe Best Method for Perfect Chestnuts Comparing the years we are experiencing with those of three decades ago is very difficult without falling into the…
The Fried Chicken, not Fried
byOne More Technique for the Fried Effetc If you remember, we already wrote a post about the Fried Effect on barbecue. In truth, this do not represent…
The Wet Cap Technique
byImprove Butcher Paper Performance A few months ago we had a comparison of the results in most used wrapping methods. There was a substantial parity, where…
Trying the Prefreezing
byThe steakhouse effect in 45 minutes Today, few will remember it, but the first to talk about steak stealing directly from the freezer had been…