| Subject | Date Asked | Expert |
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| Building a BBQ pit | 9/16/2008 | John Langenfelder |
Q: I am planning to build a simple BBQ pit in my backyard for butts and ribs. I have the fire barrel, ...
A: Derek, Sorry it took a while. Expanded metal is the way to go but I would order Stainless steel. ...
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| Tender Meat on a Smoker | 9/13/2008 | BBQ Woman |
Q: I am really into using a smoker now, I love that taste! I used to just cook in a crock-pot inside ...
A: The main reason for tough pork butt is that allot of people make the mistake of not allowing it to ...
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| Tender Meat on a Smoker | 9/13/2008 | Whitestag |
Q: I am really into using a smoker now, I love that taste! I used to just cook in a crock-pot inside ...
A: Since I do not eat or cook pork, I cannot address the specifics of ribs or boston butt, but I can ...
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| Tender Meat on a Smoker | 9/13/2008 | John Langenfelder |
Q: I am really into using a smoker now, I love that taste! I used to just cook in a crock-pot inside ...
A: Ryan, How long do you cook, what size Butt and what temperature do you pull the butt? For pork ...
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| BBQ'd whole pig in ground | 9/2/2008 | BBQ Woman |
Q: Do you happen to have a few different recipes for cooking a whole pig in the ground?
A: Most people just season it with salt, cook it and have sauces on the side that people can use for ...
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| BBQ Grill | 8/22/2008 | Whitestag |
Q: I am in dire need of a grill. My problem besides not having much of a budget to work with is that I ...
A: No grill that I have ever heard of can do all three. It's the cooking with gas that makes it ...
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| Cooking a rotisserie chicken using the side infrared burner | 8/9/2008 | John Langenfelder |
Q: I have a 4 burner gas grill with a infrared burner in the back, up on the side. I want to cook a ...
A: Kevin, I would do the opposite. Start it at 325-350, when it reaches about 160 degrees in the ...
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| "BBQ Grates" horizontal smoker | 8/8/2008 | John Langenfelder |
Q: I recently received a BBQ Grates horizontal smoker from a friend who had never taken it out of the ...
A: Megan, I don't know anything about that brand and couldn't find any thing either. I would suggest ...
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| COOKING 20 LB AVG TOP ROUNDS ON A ROTISSERIE | 8/7/2008 | John Langenfelder |
Q: I JUST STARTED A CATERING BUSINESS AND WAS LOOKING FOR SOME COOKING GUIDE LINES FOR COOKING 20 LB ...
A: Depending on temperature (try about 300-325 degrees) and how close the meat is to the heat, figure ...
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| Multiple Pork Butts | 8/7/2008 | John Langenfelder |
Q: John - I'm having pull pork sandwiches for a party next month. With 30-40 people, I'm figuring on ...
A: whoa bob, you must want plenty of leftovers. That much pork will feed about 50-60 people at least. ...
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| BBQ | 8/7/2008 | John Langenfelder |
Q: just want to ask what additives can I use to tenderize my pork? thank you
A: Joann, No additives, just cook low and slow. Most pork today is very tender, but shoulders and ...
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| grill grates | 8/6/2008 | John Langenfelder |
Q: I am purchasing a new grill,and would like to know if: (1)cleaning/oiling porcelain grates is the ...
A: Larry, You clean and oil all grates the same to remove food particles and make it easier to flip ...
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| MOP for my steamship | 8/6/2008 | BBQ Woman |
Q: My next question is; what do you recommend for a mop mixture that does not use sugar? This beef ...
A: Here are a couple for ideas but you can modify them to your own personal tastes and probably double ...
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| Cooking a Steamship Round | 8/4/2008 | BBQ Woman |
Q: I will be cooking a 70lb or so steamship round (hind qtr) on a spit over charcoal shortly. I've ...
A: I would have the butcher cut out the tougher shank and heel portions. The hindquarter has the ...
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| time to cook a pig | 8/2/2008 | John Langenfelder |
Q: When slow cooking a 35lb piglet at 200 1.5 hours per 10 lbs seems very quick, for me 6-10 hours at ...
A: Richard, The lower the heat the more time will be needed to reach a set temperature. What I mean ...
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| barbeque dinner | 7/29/2008 | BBQ Woman |
Q: We are having a barbeque dinner fund raiser at my church. The menu will be: barbeque with roll or ...
A: I really like your idea of selling the leftover portions I may have to suggest that at the next ...
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| barbeque | 7/28/2008 | BBQ Woman |
Q: how many pounds of shoulder (bone in ) and pork butt ( bone in ) do I need to purchase to grill for ...
A: Usually I use this rule 1/2 pound per person if its boneless and if its bone in I up it to pound or ...
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| BBQ SMOKED RIBS | 7/25/2008 | John Langenfelder |
Q: WHY DO MY SMOKED RIBS LOOK AND TASTE LIKE HAM AFTER SMOKING 4 TO 5HRS MEAT IS VERY PINK
A: Tom, The pink look is from smoking. What type of rub did you use? Did you put the rub on ...
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| Barbeque | 7/24/2008 | BBQ Woman |
Q: I am new to grilling.Yesterday i tried to grill some vegetables like vegetable kebab.I tried with ...
A: Here are a few tips that I hope help you with your veggie grilling experience. I tend to soak my ...
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| Grilling | 7/24/2008 | John Langenfelder |
Q: I am new to grilling.Yesterday i tried to grill some vegetables like vegetable kebab.I tried with ...
A: Ramya, Sounds like you cooked directly over the fire. Try grilling indirect. There are two ...
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| Vegetables grilling | 7/24/2008 | John Langenfelder |
Q: I am new to grilling.Yesterday i tried to grill some vegetables like vegetable kebab.I tried with ...
A: Ramya, Sounds like you cooked directly over the fire. Try grilling indirect. There are two ...
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| steamship round | 7/24/2008 | BBQ Woman |
Q: We will be cooking about 50 lbs. of beef in a pig cooker with charcoal. How many minutes per pound ...
A: For medium rare as a general rule its 18 minutes a pound slow cooked at 250 to 300 degrees F but ...
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| whole hogs | 7/22/2008 | BBQ Woman |
Q: I am turning a 180Lb (hanging wt) hog in a couple weeks and can use any help with any of it. ( mops, ...
A: I wanted to give you a couple more sauce recipe ideas. ...
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| whole hogs | 7/22/2008 | BBQ Woman |
Q: I am turning a 180Lb (hanging wt) hog in a couple weeks and can use any help with any of it. ( mops, ...
A: I only use commercially prepared sauces when I am fixed for time or via request of who I am cooking ...
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| whole hogs | 7/22/2008 | BBQ Woman |
Q: I am turning a 180Lb (hanging wt) hog in a couple weeks and can use any help with any of it. ( mops, ...
A: Your grill sounds awesome I would really love to see a picture of it! I won't bother you will the ...
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| Cast iron grates | 7/21/2008 | John Langenfelder |
Q: I know nothing about cast iron grates. Do I have to season them first. Do you use them sharp side ...
A: Al, You are not a poor griller, just a little inexperienced. With cast iron grilles. they have a ...
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| propane output | 7/20/2008 | John Langenfelder |
Q: I am looking for a propane stove for camping. I want a double burner that will facilitate a griddle ...
A: Eric, Since your main use is as a campstove, I would stick with lower BTU. My experience (which is ...
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| grilling | 7/9/2008 | BBQ Woman |
Q: i am glad to ask you the following question. I am a trainer in Lebanon in the project of worldlinks ...
A: There is an ongoing debate about which is better to use charcoal or gas when grilling. I tend to ...
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| bbqing porterhouse | 7/7/2008 | John Langenfelder |
Q: i bought three wonderful 2 pound porterhouse steaks from a butcher in manhattan. to grill i started ...
A: jla, Nice steaks! I would not be searing my steak under high heat like that. To sear the steaks, ...
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| Boston butt, gas/infared rotisserie | 7/5/2008 | BBQ Woman |
Q: Can a Boston butt be cooked using a propane fed infared rotisserie? Is it better to do this or use ...
A: Boston butt is best cooked using indirect or slow heat methods of cooking. Which means cooking it ...
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| Adjusting flame | 7/3/2008 | John Langenfelder |
Q: Last year I bought my parents a Thermos Model# 461262407, A nice stainless steel BBQ. with a side ...
A: Carl, If you have the manual, check it for adjustments. Here is a URL for the manual: ...
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| Fast or slow rotisserie chicken? | 7/2/2008 | BBQ Woman |
Q: I have a five burner Kenmore grill with an infrared rotisserie burner. I tried roasting a chicken ...
A: I am sorry your chicken didn't turn out as great as you expected it to. Is this the first time you ...
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| char-grilled pork shoulder | 7/1/2008 | BBQ Woman |
Q: i'm considering doing the above on an average, no frills charcoal grill; from viewing recipes, it ...
A: You should attach a grill thermometer to your grill. Usually they are placed on the lid of the ...
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| char-grilled pork shoulder | 7/1/2008 | John Langenfelder |
Q: i'm considering cooking the above on an average size, no frills charcoal grill; i've seen where most ...
A: Joe, Temperature is controlled by moderating the air entering the grill. By closing off the air ...
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| char-grilled pork shoulder | 7/1/2008 | BBQ Woman |
Q: i'm considering doing the above on an average, no frills charcoal grill; from viewing recipes, it ...
A: I actually like no frills grills. I guess because they are just simple do the job and there are less ...
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| smoking a whole pig | 6/30/2008 | John Langenfelder |
Q: I have ordered a 25# pig ordered for the 4th of july. I own a propane smoker( smokey mountain ...
A: Mackey, Generally about 10 lbs per hour @ 275 degrees. Are you getting it butterflied? I doubt ...
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| gas grill | 6/29/2008 | John Langenfelder |
Q: I have a new Weber gas grill with stainless grates. Should I wash them after every use and what ...
A: Marilyn, Certainly you can wash them everytime, but it will get old. I generally clean thorougly ...
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| cooking boston butts on gas grill | 6/27/2008 | BBQ Woman |
Q: I have a 3 burner gas grill should i only turn on one burner to cook the butts, i will be cooking ...
A: Ideally I would use the left and right burner and place the butts in the center of the grill to ...
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| bbq'ing baby back ribs | 6/21/2008 | BBQ Woman |
Q: Are the jack daniels wood chips a good choice for adding a smoke flavor to the ribs? What do you ...
A: It isn't always the brand as much as it is the type of wood and what added to it that enhances the ...
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| Questions about clay ovens? | 6/19/2008 | John Langenfelder |
Q: I am looking for a tandoor clay oven that can be fueled by bituminous coals. I've looked at many ...
A: Sorry, not in my area of expertise. Where would you get the coal? A friend of mine has a clay oven ...
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