American barbecue by Joe Bastianich
The American barbecue at its tastiest
American culture, flavors and good-time vibes are what you get at Joe Bastianich’s workshop in the Mercato Centrale Milano.
Joe Bastianich is the man who introduced Milan to the “low and slow” cooking method used in American barbecues. Today, his workshop is a tribute to the most authentic culinary traditions of the United States.
The barbecue isn’t simply a way of cooking: it’s a way of life, one that unites the United States from the east coast to the west.
In the workshop, you can try everything from Kansas City burnt ends to North Carolina whole hog, via dishes from Texas, Tennessee and Kentucky. The ribs are succulent and the cooking is slow, thanks to a traditional smoker imported straight from the USA. But the place’s flagship offer, and Bastianich’s favorite, are the beef ribs, cutlets from American Black Angus: as is traditional, they are oak-smoked and then cooked slowly at a low temperature.
The barbecue isn’t simply a way of cooking: it’s a way of life, one that unites the United States from the east coast to the west.
In the workshop, you can try everything from Kansas City burnt ends to North Carolina whole hog, via dishes from Texas, Tennessee and Kentucky. The ribs are succulent and the cooking is slow, thanks to a traditional smoker imported straight from the USA. But the place’s flagship offer, and Bastianich’s favorite, are the beef ribs, cutlets from American Black Angus: as is traditional, they are oak-smoked and then cooked slowly at a low temperature.
Here, the American barbecue tastes like you’ve never tasted it before.
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Joe Bastianich is the man who introduced Milan to the “low and slow” cooking method used in American barbecues. Today, his workshop is a tribute to the most authentic culinary traditions of the United States.
The barbecue isn’t simply a way of cooking: it’s a way of life, one that unites the United States from the east coast to the west.
In the workshop, you can try everything from Kansas City burnt ends to North Carolina whole hog, via dishes from Texas, Tennessee and Kentucky. The ribs are succulent and the cooking is slow, thanks to a traditional smoker imported straight from the USA. But the place’s flagship offer, and Bastianich’s favorite, are the beef ribs, cutlets from American Black Angus: as is traditional, they are oak-smoked and then cooked slowly at a low temperature.
The barbecue isn’t simply a way of cooking: it’s a way of life, one that unites the United States from the east coast to the west.
In the workshop, you can try everything from Kansas City burnt ends to North Carolina whole hog, via dishes from Texas, Tennessee and Kentucky. The ribs are succulent and the cooking is slow, thanks to a traditional smoker imported straight from the USA. But the place’s flagship offer, and Bastianich’s favorite, are the beef ribs, cutlets from American Black Angus: as is traditional, they are oak-smoked and then cooked slowly at a low temperature.
Here, the American barbecue tastes like you’ve never tasted it before.
