BBQ Add to my interest What Makes a Perfect Barbecue? BYFine Dining Lovers, Editorial Staff 14 July, 2014 H Here’s a serious look at the world of barbecue with the BBQ king John Currence from the LaMar Lounge in Mississippi. Currence joins up with some of his colleagues to discuss the factors that make up a great barbecue, how to smoke meat and the power of pig. They discuss their operation in Oxford, Missippi and how they looked to introduce BBQ traditions to the area. They discuss the use of wood when barbecuing and just how wide reaching the culture of barbecue is. Enjoy the video below: Via Eater Latest Article Points of View Why Escoffier's Brigade System Has To Go Escoffier's kitchen brigade system has served a purpose, but for 21st-century chefs, surely there's a better way? Read more about Why Escoffier's Brigade System Has To Go Article Cooking Techniques How to Open 22 Types of Shellfish Learn how to open 22 different types of delicious shellfish Read more about How to Open 22 Types of Shellfish Article Michelin Chefs Cook Michelin Chefs Cook: Langoustine Watch langoustine given the royal treatment in our roundup of the best video recipes from Michelin starred chefs. Read more about Michelin Chefs Cook: Langoustine Article Producer Tuscany's Sheep Farmers Fend off Wolves In Tuscany, sheep farmers Francesco and Andrea Deiloa are forced to fend off wolves to produce their cheeses. Read more about Tuscany's Sheep Farmers Fend off Wolves Article Cooking Techniques How to Fillet 21 Types of Fish This Epicurious video offers a one-stop-shop on how to break down over twenty types of fish, making fish filleting less intimidating for home cooks. Read more about How to Fillet 21 Types of Fish Article Coronavirus Inspiring Initiatives Chefs go Local as Gastro-Tourism Slows The Covid-19 crisis has disrupted everything, not least gastro-tourism, leading to empty tables in restaurants great and small. But now chefs are turning to local customers to get their businesses back on track post-lockdwn. Read more about Chefs go Local as Gastro-Tourism Slows BBQ Over 70 BBQ Observations Next Article
H Here’s a serious look at the world of barbecue with the BBQ king John Currence from the LaMar Lounge in Mississippi. Currence joins up with some of his colleagues to discuss the factors that make up a great barbecue, how to smoke meat and the power of pig. They discuss their operation in Oxford, Missippi and how they looked to introduce BBQ traditions to the area. They discuss the use of wood when barbecuing and just how wide reaching the culture of barbecue is. Enjoy the video below: Via Eater
Article Points of View Why Escoffier's Brigade System Has To Go Escoffier's kitchen brigade system has served a purpose, but for 21st-century chefs, surely there's a better way? Read more about Why Escoffier's Brigade System Has To Go
Article Cooking Techniques How to Open 22 Types of Shellfish Learn how to open 22 different types of delicious shellfish Read more about How to Open 22 Types of Shellfish
Article Michelin Chefs Cook Michelin Chefs Cook: Langoustine Watch langoustine given the royal treatment in our roundup of the best video recipes from Michelin starred chefs. Read more about Michelin Chefs Cook: Langoustine
Article Producer Tuscany's Sheep Farmers Fend off Wolves In Tuscany, sheep farmers Francesco and Andrea Deiloa are forced to fend off wolves to produce their cheeses. Read more about Tuscany's Sheep Farmers Fend off Wolves
Article Cooking Techniques How to Fillet 21 Types of Fish This Epicurious video offers a one-stop-shop on how to break down over twenty types of fish, making fish filleting less intimidating for home cooks. Read more about How to Fillet 21 Types of Fish
Article Coronavirus Inspiring Initiatives Chefs go Local as Gastro-Tourism Slows The Covid-19 crisis has disrupted everything, not least gastro-tourism, leading to empty tables in restaurants great and small. But now chefs are turning to local customers to get their businesses back on track post-lockdwn. Read more about Chefs go Local as Gastro-Tourism Slows
