The Texas BBQ Forum

Dear all,
first of all excuse me if my english isn't that good, I'll try to do my best

My name is Andy, and I'm a grilling enthhusiast from northern Italy.
American barbecue style isn't that common in our cuisine and, while grilling is part of our tradition, it's often limited to easy dishes like sausage, burgers and chicken. Boring!

My real passion for grilling started in Argentina, where I've been a dozen times because of my job.
Of course argenitian "asado" is very different from the italian way, and it took time and effort for me to learn the technique.
My favourite cuts are the entrana (skirt steak I think), the tira (a strip of ribs) and the famous ojo de bife (a sort of thick rib eye).
The results and the flavor (comparing to the typical "italian grigliata") are good but... at the moment no big pieces, no low & slow,...

that's why I'm here

Arrivederci!

Ciao Andy, tanti auguri da Monaco.

Your passion sounds great and i look foreward to see some pics of your food.

Where are u from in northern Italy?

Howdy from East Texas Andy. Glad to have you. We call the skirt steak "Fajitas" in Texas . pronounced Fa He tas.

I'm going to send you a Private message with a famous Texas Restaurant's Fajita recipe.

daBertl wrote:Where are u from in northern Italy?

Thanks for your welcome!
I'm from Torino (Piemonte), the home of fassone breed and of the juicy and marbled "bue grasso" (fat ox)

Rambo wrote:Howdy from East Texas Andy. Glad to have you. We call the skirt steak "Fajitas" in Texas . pronounced Fa He tas.

I'm going to send you a Private message with a famous Texas Restaurant's Fajita recipe.

Thank you Rambo!
This skirt/fajita sounds REALLY good! I'll try it in my next "grigliata" and let you know!

Welcome to the forum, Andy!

My step-father is from Northern Italy (Florence, if I recall correctly). Because of that, I was lucky enough to discover Pesto long before it became trendy on American food television channels. The GIF picture in my signature is primarily a joke, as I like pesto on everything from grilled chicken to asparagus. Love Italian cold cuts also, like soppressata (my favorite), prosciutto and pancetta.

Definitely looking forward to your take on BBQ, and seeing what develops from combining Northern Italian and US grilling. :)

Welcome to the community!

Ahhhh......, I've Finally found another fellow Pasta Eater :):)
Welcome, and Mangia Mangia :):)

Welcome!

Thank you so much for your warm welcome guys!

Big Welcome

Good evening guys!
Just to show you one of my old skirt steaks (sorry, fajitas!!) rubbed with smoked paprika, fresh pepper, garlic powder, origano and kosher salt.
Grilled on infrared bbq




Inviato dal mio iPhone utilizzando Tapatalk

Looks good

Rambo wrote:Howdy from East Texas Andy. Glad to have you. We call the skirt steak "Fajitas" in Texas . pronounced Fa He tas.

I'm going to send you a Private message with a famous Texas Restaurant's Fajita recipe.

Did someone say “Famous fajita recipe”?