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Try it, try it and you'll never go back :D :D

So, external light trimming. No injections. Simple rub with salt, pepper, garlic powder and sweet paprika powder. Cooked on ot 22,5 at 250F with waterpan and hickory smoke until internal temperature has reached 160F and bark created. After, I put it in foil with apple vinegar until was tender to...

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...

Beautiful combo 😄👏🏻

Thanks to all

Thanks to all :)

Ahah Tony, thanks. I know Enrico and he works very well

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...

Are very delicious ;)

Thank you very much :)

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...

Really thank you all guys. A good pulled pork sandwich is really a special dish, even for people who have never tried it before. @Enrico The pieces of bark were on the bottom of the pan. @ChuckO Thank you, the SJS-MiniWSM is small but works well. Thanks to this forum for the information you...

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...

Very beautiful! I'm not used to eating food with Asian flavor but this hit me!!! Really. Great :cool:

Thank you to all Paul you are right :D Very good, tasty and very juicy. Better than the last brisket I smoked. The problem, here, is that briskets are too thin and with little amount of connective tissue. After cooking is too dry. Prego Curtis :) Calabria and Sicily are great regions for...

:) "Che Bella", thank you Bill. I love barbecue. In this years in Italy the passion for slow smoked barbecue is growing on. I'm in the north of Italy, I live in Vicenza (near Venice).

Thank you Mike

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...

Really great job Mike :cool:

Thank you. It works good also with smoked ribs :wsm: Minion method Rubbed With IKEA plate rack Cut This images are from my archive. I smoked up to 17 pounds of ribs (8 half slabs of baby back ribs in 2 floors) Stay smoked ;)