AT THE WORKSHOP YOU WILL LEARN:
- Razlike između roštilja na ugljen, plin i struju
- The differences between charcoal and briquettes
- Methods of direct, indirect grilling, and smoking
- Techniques for using cast iron cookware on the grill
- Smoking and wood selection for smoke
- Final internal temperatures and recommendations by type of food
- Preparation of dry and wet marinades
PRIPREMAT ĆEMO SEDAM SLIJEDOVA HRANE:
- Brisket
- Pulled Pork
- Pileća krilca
- Texas style Beef Ribs
- Kansas City style Spare Ribs
- Dimljeni svinjski lungić
- Tjestenina s dimljenim lososom
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