Also at Easter
At Easter and Easter Monday, the barbecue comes out of the garage, the sun returns, and some people think all they need to do is light the coals. That’s often where the trouble starts. Because real barbecuing – the American way – isn’t just a matter of winging it in the garden: it’s a discipline based on temperature, patience and respect for the meat.
With the first barbecues of the season just around the corner, Giovanni Baratta, partner of Joe Bastianich and one of the leading figures of the new generation of Italian pit masters, who will be attending BBQ Expo (11–14 April at Fiere di Parma, running concurrently with the Butcher Show), lists ten mistakes that can ruin a barbecue before it’s even begun.
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