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Greetings from Italy!

post #1 of 7
Thread Starter 

hello guys! 

I'm Lorenzo, 33yo from Italy! Even if I'm an informatic engineer, I'm obvioulsy a very passionate griller too and I'm starting a new small business with a friend of mine doing hamburgers and some smoked stuff in a couple of pubs around here. Seems like it's going quite well so I'm always searching for some good and "american" stuff to grill/smoke in order to bring the real bbq philosophy here in Italy... where none can actually cook properly a good piece of meat! 

 

I've posted  a thread in the Fatty section, hope you could give me some good advice!

 

Bye!

post #2 of 7
Quote:
Originally Posted by p0ffy View Post

here in Italy... where none can actually cook properly a good piece of meat! 

Well you fooled me...I thought the pieces of meat I ate in my travels to Italy were delicious.

Most of them; beef wasn't good.

Welcome here paisano.
post #3 of 7
Thread Starter 

Very few people know that meat is ready when it reaches a certain temp, they always look at the grill lines on the surface and it turns out either a blooding-inside piece of meat or extra-cooked...

Perhaps you've been lucky in your travels, good for you! Thumbs Up

post #4 of 7
Got you. You were talking about grilled meat...I thought meats in general.

I saw your fattie. Looks very good. Were you happy with the taste?

When I did mine (only have one under the belt) I did not expect much from a loaf of stuffed ground meat. I did it mostly because I thought the bacon weave was cool. I was surprised with the flavours though.

I think the weave alone will impress the judges at the competition. Good luck.
post #5 of 7
Thread Starter 

Actually it's not a big competition, and it'll be my first one. I think everyone is going to cook some kind of steak or fish, since there will be only 2 hours cooking time (so no time for a well smoked brisket or pulled pork or wet ribs...), I wish I could impress the judges with the little smoke ring and the bacon wave, but most of all with the originality of the plate! 

I think fatty rool isn't a "classic" plate in a bbq competition, maybe the surprise will bring me to the victory! :first:

 

Thanks for the whishes! 

post #6 of 7

Hello and welcome to SMF, good luck on your new venture

 

Gary S

post #7 of 7
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Hello and welcome to SMF, good luck on your new venture

 

Gary S

thank you so much! :)

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