di reston
Sous Chef
This is a request from my friends in it.hobby.cucina, the Italian newsgroup I go to for advice and information when I need information that you can't get elsewhere. There is a growing trend here in Italy for barbecues and smoking. Not that nobody did it before, it's very popular here. But I have a request from one of the members, which is, How to control the smoke, and what are the results between using a kettle and open fire barbecuing. Come to that, I wouldn't mind knowing the 10 must do's to get a fire going for barbecuing. Our barbecue's a pathetic little thing, looks like a kid's toy, and you couldn't even get two rib eye steaks on it! I know it's late in the year now, but ....there's next year ahead!
Obviously, in the reply I send, the proper accreditation will be the opening sentence of the thread. Does my request fit in with the rules? Many thanks!
di reston
Enough is never as good as a feast Oscar Wilde
Obviously, in the reply I send, the proper accreditation will be the opening sentence of the thread. Does my request fit in with the rules? Many thanks!
di reston
Enough is never as good as a feast Oscar Wilde