Happy Memorial day weekend everyone. I hope you’re planning a for real nice Italian style barbeque. Here’s the way they do it in Genoa.
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I am a chef, food writer, and herb lover who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
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Erica De Mane 
What are they cooking? I don’t see anything turning on a spit so, technically, how can that be BBQ? Hope you have great weekend!
Michael, It’s in there. It’s just vulcanized.