Bricket Lab

BBQ is a new trend in Russian cooking, which is becoming increasingly popular and is rapidly winning the hearts, minds and stomachs of Russians. BBQ is not just a three–letter abbreviation for the process of cooking meat on a grill. This is a special technology – complex, long-lasting, with its own peculiarities and subtleties. In the West, it is called "low and slow", which translates as "low and slow". This is how you can briefly describe the process of cooking meat delicacies at relatively low temperatures (90-120 degrees) for a long time – up to 18, or even up to 20 hours, as in the case of especially large cuts of beef brisket.