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Mândrovici Mihai ha publicado una actualización
He elegido presentar dos platos que muestran tanto la tradición como la creatividad de la barbacoa, cocinados lentamente en mi ahumador PitBox D-Oven L.
Pechuga de ternera – sazonada simplemente con sal y pimienta, cocinada con la técnica “low & slow BBQ” a 110 °C, utilizando el suave calor de las brasas y el humo natural de la leña. El exterior conserva su corteza característica, el anillo de humo está bien definido y el interior se mantiene tierno y jugoso gracias al control preciso de la temperatura y la humedad.
Solomillo de cerdo trenzado – marinado en salmuera con tomillo y romero, salpicado de ajo y envuelto en finas lonchas de bacon. Cocinado con la misma técnica “low & slow BBQ”, utilizando humo de manzana y cerezo, desarrolla notas afrutadas y dulces, mientras que la trenza garantiza una textura uniforme y una presentación llamativa.
Dos platos, dos estilos, pero la misma pasión por el fuego, el humo y la paciencia.
#BarbecueChallenge
I chose to present two dishes that showcase both tradition and creativity in BBQ, cooked slowly in my PitBox D-Oven L smoker.
Beef Brisket – seasoned simply with salt and pepper, cooked with the “low & slow BBQ” technique at 110 °C, using the gentle heat of the embers and natural wood smoke. The exterior keeps its signature bark, the smoke ring is well-defined, and the inside stays tender and juicy thanks to precise temperature and humidity control.
Braided Pork Tenderloin – marinated in brine with thyme and rosemary, studded with garlic and wrapped in thin slices of bacon. Cooked with the same “low & slow BBQ” technique, using apple and cherry wood smoke, it develops fruity and sweet notes, while the braid ensures an even texture and a striking presentation.
Two dishes, two styles, but the same passion for fire, smoke, and patience.
#BarbecueChallenge
Traducido del inglés
Mândrovici Mihai, Orsolya Csernák y6 más9 Comentarios-
Mandrovici, this is BBQ storytelling at its finest. That brisket sounds like it hit every mark—bark, smoke ring, tenderness—all with just salt, pepper, and patience. And the braided pork tenderloin? That’s where tradition meets artistry. The garlic-studded brine and bacon wrap already promise flavor, but the braid adds elegance and even cooking. Apple and cherry wood smoke? Beautiful choice for layering sweet and savory.
You’ve captured the soul of low & slow: restraint, care, and a deep respect for the process. Total #BarbecueChallenge mastery.
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Scoolinary Team
Hi Chef Mihai! Welcome to the Community! Your #BarbecueChallenge entry caught our eye 👀. Here in the Scoolinary community, we truly value original contributions—whether from seasoned professionals or passionate home cooks in training. That’s why we love seeing not just the final result, but your unique touch and journey.
The photos look amazing, and some of us had the impression we’d seen similar visuals on another site—so we were curious to know: are these your own creations? 😊 Thanks so much for sharing your passion!-
@soldamiani Hi! Yes, the photos are mine, and show dishes personally cooked by me in my own smokers. The same images also appear on the Carpathian Gourmet website, as they are part of my daily BBQ work.
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Scoolinary Team
@mandrovici-mihai Incredible, Chef Mihai! Thanks for clarifying and for sharing such mouth-watering results with us. Your brisket and tenderloin both tell a story of patience and craft. Owning Carpathian Gourmet sounds like such a rewarding journey. 💡 How did the idea for your project first come to life, and what are the biggest challenges you face in keeping your BBQ vision thriving day after day?
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@soldamiani Hi Sol! Thank you for your kind words. The Carpathian Gourmet brand was born from my passion for cooking meat in a natural way, with patience and dedication, over wood fire that gives the dishes a unique and unmistakable flavor. I wanted to bring authentic BBQ to private events in Romania. I started with a PitBox WF-L smoker and a lot of curiosity, and step by step I turned this passion into a project that brings me great joy, especially when clients are pleasantly surprised by this unmatched taste.
My greatest challenge – and also my strongest desire – is to keep the quality of each dish as high as possible and, whenever I can, to improve both the taste and the presentation by continuously learning and testing new techniques. BBQ requires patience, attention, and a lot of work behind the scenes, but that’s exactly what makes it so special and rewarding.
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Scoolinary Team
@mandrovici-mihai 🔥 Turning curiosity into Carpathian Gourmet shows how passion plus perseverance can create something truly authentic. I love that you see challenges as opportunities to refine your craft. Thanks for sharing!
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@soldamiani Thanks, Sol! BBQ keeps me motivated every day – happy to be part of this community.
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Executive Chef
Fantástico brisket
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Executive Chef
Un trabajo excelente !!! Bravo !!👏 👏👏
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