Barbecue/Questions

SubjectDate AskedExpert
How Do You BBQ Vegetables?1/9/2012Whitestag
  Q: A clarification on my earlier question, which may not have been clear with the terminology as I'm ...
  A: Well, I can say that in the U.S., we have a fairly longstanding tradition of grilling veggies of one ...
How Do You BBQ Vegetables?1/5/2012Whitestag
  Q: A clarification on my earlier question, which may not have been clear with the terminology as I'm ...
  A: OK, now I understand. When I grill veggies, place them directly on the grating, not on a metal ...
Turbaconepic11/23/2011John Langenfelder
  Q: Hey John, I wanted to pick your brain for couple minutes. I had made a turducken last year and it ...
  A: Rick, My response was to yours that you would have cooked the turduckencornail the day before, not ...
Turbaconepic11/21/2011Kris Yager
  Q: Hey Kris, I wanted to pick your brain for couple minutes. I had made a turducken last year and it ...
  A: Rick. Wow! I applaud your culinary creativity. I used to do something like what you're describing at ...
Turbaconepic11/21/2011John Langenfelder
  Q: Hey John, I wanted to pick your brain for couple minutes. I had made a turducken last year and it ...
  A: Rick, You will definitely have to increase your smoking time to about 8 hours. Make sure that you ...
Dry rub v. marinade11/17/2011Kris Yager
  Q: I can never decide when cooking whether to marinade or dry rub meats. I feel like marinade makes the ...
  A: Absolutely! My favorite example of this is a treat I call "Cajun ribeye". I marinate ribeye steaks ...
Turbaconepic11/16/2011BBQ Woman
  Q: Hey, so we have a pretty ambitious plan for thanksgiving. We are going to be doing 5 birds stuffed ...
  A: I have never made what you are making but it sounds good. I think I can still help throw some ideas ...
Dry rub v. marinade11/11/2011Kris Yager
  Q: I can never decide when cooking whether to marinade or dry rub meats. I feel like marinade makes the ...
  A: I can't really pick one over the other, as they are both wonderful techniques to prepare foods. For ...
Roasting a Pig10/25/2011BBQ Woman
  Q: I am going to be roasting a 150lb pig on a spit. How long should the pig cook and what is the best ...
  A: The time varies between 8 to 10 hours. You should start checking around 8 hours and foil off the ...
electric griller10/10/2011Kris Yager
  Q: ) I hav'nt had much experience cooking chicken or any meats. I was wondering is it ok to grill ...
  A: I'm going to assume you are talking about a panini press sandwich maker. Some of these machines are ...
electric griller10/10/2011John Langenfelder
  Q: ) I hav'nt had much experience cooking chicken or any meats. I was wondering is it ok to grill ...
  A: Tanya, I don't know if it will get hot enough. It may not get hot enough to properly cook the ...
grilling with elm wood9/26/2011Kris Yager
  Q: I have chinese elm trees in my yard and have a lot of dry fallen branches and have been using the ...
  A: To dive right in to your question, sometimes experimentation is half the fun of smoking. I have ...
steamship round8/9/2011Kris Yager
  Q: i am wondering how long to cook a 100 lb steamship round on a rotisserie over charcoal. i am feeding ...
  A: and thanks for your question! A Steamship Round is a serious amount of meat. Traditionally used ...
Whole hog7/22/2011John Langenfelder
  Q: I am doing a whole hog in my smoker it is home made smoker about a 300gal tank with a 24"x12" fire ...
  A: Ken, Figure about a hour per every 10 pounds plus 2 hours so a 200 lb hog would take 22 hours @ 250 ...
Steamship Roast7/21/2011BBQ Woman
  Q: I have a large charcoal grill which is really manuafactured like a 55 glaolon drum cut in half. I ...
  A: Please read this in regards to how to get it cut as well as timing: ...
preparing a mesquiet tree for barbeque et tree7/15/2011John Langenfelder
  Q: I have cut down a mesquiet tree. It has dried out for over a year, Is there anything I must do to it ...
  A: Tim, Was the tree cut into pieces or did it just lay whole for a year? It should take about 6 ...
Where can I find bituminous coal?6/26/2011BBQ Woman
  Q: I live in Diamond Bar of Southern California of USA. Which stores near my area sell bituminous coal? ...
  A: You would have to check places that sell blacksmith supplies or order online ...
Rotisseries6/25/2011Kris Yager
  Q: Why have all the rotisseries become infra-red? I am reluctant to replace my old Ducane with a gas ...
  A: Mr. Charles, thanks for asking a question. I also want to know what all the hype is with infrared ...
WOOD PELLET GRILLS IN AUSTRALIA5/11/2011John Langenfelder
  Q: I WOULD LIKE TO PURCHASE A TRAEGER WOOD PELLET GRILL BUT I AM NOT SURE ABOUT THE QUALITY OF THE ITEM ...
  A: since I am in the US, I can't say much about the availability or COST of pellets in Australia. You ...
cleaning my ss grill5/9/2011John Langenfelder
  Q: i have a stainless steel grill and its still getting litttle rust red spots on it and i am curious ...
  A: Brett, Try using barkeepers friend, available at most grocery stores. it is a cleanser and polish ...
Grilling3/23/2011Kris Yager
  Q: How can you tell if a steak is medium rare without cutting into it?
  A: As you probably already know, the industry standard for medium-rare is warm all the way through ...
Grill soot1/5/2011John Langenfelder
  Q: Recently my grill has developed a black soot on its racks which then transfers to the meat. What ...
  A: what type of grill: gas or charcoal. Soot can be caused by many things: bad gas, accumulation, bad ...
Brisket: smoker & indoor oven combined?12/12/2010John Langenfelder
  Q: I've seen lotsa brisket recipes where you smoke the meat first for 6-8 hours outdoors (we use a ...
  A: Pete, Once the meat has cooked, you won't get smoke into it. So by reversing the process, you ...
Brisket: smoker & indoor oven combined?12/12/2010BBQ Woman
  Q: I've seen lotsa brisket recipes where you smoke the meat first for 6-8 hours outdoors (we use a ...
  A: I have never used the reverse process with Brisket but have had good results with pre cooked hams so ...
smoking a 40lb pig11/6/2010John Langenfelder
  Q: I have a very large (500gal) smoker, very stable temp, heat offset to each side of the bullet, ...
  A: I think all you will do is ruin the pig. If you cooked it first, I would think that the skin would ...
smoking a 40lb pig11/6/2010John Langenfelder
  Q: I have a very large (500gal) smoker, very stable temp, heat offset to each side of the bullet, ...
  A: Paul, Sorry, but it just won't happen. The only way to get a crispy, crunchy skin would be on ...
Smoking a Boston Butt10/8/2010BBQ Woman
  Q: I saw thishttp://en.allexperts.com/q/Barbecue-3203/2010/3/smoking-boston-butt-2.htm And I am ...
  A: If you have apple juice or a liquid below the pan and its foiled it should keep the meat moist and ...
Smoking a Boston Butt10/8/2010BBQ Woman
  Q: I saw thishttp://en.allexperts.com/q/Barbecue-3203/2010/3/smoking-boston-butt-2.htm And I am ...
  A: Do you have a roasting pan, the kind that has the grate that keeps the meat off the bottom of the ...
rotissering a turkey9/30/2010John Langenfelder
  Q: My big question is with regards to timing. I understand that the final determinate should be ...
  A: Mark, The timing should be similar but it will depend on the temperature that you have the ...
Gas BBQ Burner Won't Stay Lit9/11/2010John Langenfelder
  Q: I have a 4-burner gas grill. One of the four burners won't stay lit--when you turn and press the ...
  A: Not alot, just a couple standard things. have you tried degreasing around the valve? Checked ...
Barbeque 130lb pig8/18/2010Sandra Aylor
  Q: What temperature should my husband cook a 130lb pig on a gas grill and could we somehow put the ...
  A: I still say low and slow on a whole hog. 225 degrees. You must have one missive gas grill if you ...
BBQ'ing two different steaks, lid up or down?8/2/2010John Langenfelder
  Q: I was raised to make my steak in a well seasoned cast iron frying pan. My Grandmother always trimmed ...
  A: cook, Generally, I cook my steaks on a medium heat (350 f) with the lid closed. the cook time ...
timing7/20/2010BBQ Woman
  Q: How long to cook a 75 pound steamship roast with bone in.
  A: On a rotisserie at 300F degrees it will take about 8 hours. Allot will depend on how thick the round ...
adding briquetts to a gas grill7/20/2010John Langenfelder
  Q: I just replaced my old Ducane propane grill with a Nexgrill gas grill -(propane converted to natural ...
  A: briquettes or flavor grates will be fine. they don't really do much except collect drippings and ...
smokers7/18/2010John Langenfelder
  Q: First off, thanks for your time! I'm just getting into smoking meats and currently in the market for ...
  A: Jay, Welcome aboard. It really depends on your preference. A charcoal/wood fed cooker will ...
smokers7/18/2010BBQ Woman
  Q: First off, thanks for your time! I'm just getting into smoking meats and currently in the market for ...
  A: You should be able to get a decent smoker for less than 400 dollars. The biggest decision really is ...
Smoker7/18/2010Sandra Aylor
  Q: First off, thanks for your time! I'm just getting into smoking meats and currently in the market for ...
  A: Jay, I like the Backwoods Smoker. It is a easy smoker to start learning with and pretty much fool ...
Fiesta BBQ conversion from Natural gas to Propane7/18/2010BBQ Woman
  Q: How can I convert a gas BBQ to Propane It is a Fiesta I bought it and was told a conversion kit ...
  A: You would have to contact Fiesta Grills customer support number at 1-800-396-3838 to find out which ...
Replacement gas grill burner tube7/17/2010John Langenfelder
  Q: Hey John, I am replacing some rusted tubes in my grill and I noticed that the CharBroil universal ...
  A: John, Not quite sure about this as I can't see it. Are these holes before or after the venturi ...
newbie7/11/2010BBQ Woman
  Q: ive never cooked nor bbq, but i bought a gas grill. its intimidating. i bought a gas grill that ...
  A: I would check with your user manual to determine what the temperatures are for 1 through 4 on your ...

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John Langenfelder

Top Expert on this page

Expertise

I can generally answer most questions relating to BBQ, smoked meats, choosing meats, grilled meats, spices, rubs, sauces, grills, cookers, smokers, wood, charcoal and food preparation.

Experience

I have been cooking and smoking meats for over 40 years (yep, even as a child). I am a BBQ competitor and certified judge.

Organizations
KCBS

Education/Credentials
Bachelor of Barbeques Science B.S. from the Greasehouse University by the facilities of the Pitmasters College by the K.C. Baron of Barbeque
Check out my website at www.mdpigroaster.com

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