Greetings from Italy!

Discussion in 'Roll Call' started by p0ffy, Jun 16, 2014.

  1. p0ffy

    p0ffy Newbie

    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!
     
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  3. p0ffy

    p0ffy Newbie

    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! [​IMG]
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  5. p0ffy

    p0ffy Newbie

    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! [​IMG]

    Thanks for the whishes! 
     
  6. Hello and welcome to SMF, good luck on your new venture

    Gary S
     
  7. p0ffy

    p0ffy Newbie

    thank you so much! :)
     

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