BBQ4ALL: Italian BBQ life style
Enzo Sisto 14 mei 2018
What a surprise to see that also in Italy the outdoor 4 seasons BBQ kitchen is taking more space in Italian way of life. We spoke to the BBQ4ALL CEO Gianfranco Lo Cascio and with the CSO Emanuele Bardini.
They are doing a great job here.
Only suggestion I have: please use also THE BASTARD KAMADO GRILL. It is the only “hard ware” that a “Grill Master” must try before dying.
See you soon in the Netherland to meet Stichting Nationale BBQ Weken (Foundation National BBQ Weeks) and doing something great together.
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In the Netherlands there is a line of low temperature vacuum-packed vegetable products.
Under the Smoke & BBQ brand, smoked beets, corn cobs, cauliflower and more are masterfully prepared with this technique.
A good piece of meat or fish on the BBQ should always be accompanied by vegetables.
But why choose for low-temperature vacuum-cooked vegetables?