AboutWhitestag Expertise I can answer questions having to do with grilling or barbecuing meat (but not pork), poultry, fish, and vegetables over charcoal or wood. I also have some expertise in marinades and spice mixes. I cook only with charcoal and wood, so please do not ask me any questions about gas or electric grills.
Experience I've been cooking with fire and smoke for 25 years, using charcoal and wood almost exclusively. While I do not usually cook with gas, I'm willing to try to answer cooking questions in this area. I cook meat, poultry, fish, and vegetables, and I've experimented with a lot of different recipes and techniques. I am not able to answer questions about grilling or barbecuing pork. Most recently I've been using slow-cooking (indirect heat) techniques, and have been very successful at it.
Education/Credentials Not applicable to this area of expertise.
Question My fiance and I are about to go camping and we wanted to make a stew in a pot down in the coals. My question is, the only pot we have big enough is this huge glazed ceramic crock pot with a lid which looks perfect but i didnt know if it would break under the heat.
Answer This is more of a cooking that a backpacking question, but I can give you an answer. You're right -- I'd be afraid to risk a ceramic pot unless I knew it could handle direct heat from glowing coals. Here's a link that explains how to make a traditional bean hole:
