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Hi, barbecue is a wonderful technique to cook hard cuts of meat. After cooking the meat become very juicy with a fantastic flavour. I love it. And I love pulled smoked beef oxtail. Here in a sandwich with coleslaw and vinegar barbecue sauce. Together I made appetizer with apple wood smoked...

Good morning :) Last saturday for dinner I decided to inaugurate a new gift. The Weber Mangal set for churrasco. A black angus USA picanha and chicken thighs were the protagonists and vegetables mix cubes the sides. Brazilian churrasco is a good method to grill and also very scenographic for...

Hi guys, after some time I came back to post here. In Italy the grilling and bbq season is very hot. Here some pics of Sausage-Stuffed Onions with pepper parmesan cream (by my menthor Gianfranco Lo Cascio) ember roasted peppers bruschette with nuts and parmesan flakes cherry wood smoked...

Hello guys, here is the latest pork shoulder I smoked. Rubbed with my mentor's barbecue rub. (SerialRub#19) Bonless, Not brined, not injected, not marinated, Hickory wood smoked. Cooked at 215°F and foiled at 160°F up to 198°F. Pulled and combined with vinegar sauce and creamy coleslaw in...

Hi, in the Christmas week i tried to cook a new beef cut, new for me. Beef top blade roast slow smoked in my Smoker Joe, my MiniWSM. In Italy is traditionally used to make broth or braised. 4,8 lb. Light injection with light salted beef broth. I've applied a rub and slow smoked for 10h at 220°F...

Hello to all. A few months ago I turned my Smokey Joe in MiniWSM following the posts found in this forum. I found it very comfortable for smoking, certainly with its limitations. Here are some images of a Pulled Pork that I smoked for 15 hours at 220°F with 4 supplies of Kingsford briquettes...