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Barbecue/Questions Answered by Expert Kris Yager
| Subject | Date Asked |
| Weber q BBQ LP to Natural Gas | 4/28/2012 |
| Q: Is there a reliable conversion kit from LP to Natural gas for the Weber Q models. I have read that ... A: David and thank you for such an intriguing question! The idea of converting LP(liquid propane) to ... | |
| Turbaconepic | 11/21/2011 |
| 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 ... | |
| Dry rub v. marinade | 11/17/2011 |
| 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 ... | |
| Dry rub v. marinade | 11/11/2011 |
| 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 ... | |
| electric griller | 10/10/2011 |
| 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 ... | |
| grilling with elm wood | 9/26/2011 |
| 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 round | 8/9/2011 |
| 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 ... | |
| Rotisseries | 6/25/2011 |
| 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 ... | |
| Grilling | 3/23/2011 |
| 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 ... | |
Answers by Expert:
Kris Yager
Top Expert on this page
Expertise
Feel free to ask me any questions you have about barbecue! I have had the pleasure of working for a Zagat rated barbecue restaurant for many years, and I have also participated in several barbecue competitions including the American Royal and Memphis in May. I am familiar with cooking beef, pork, any poultry, lamb, seafood, game meats, bison, cheeses, fruits, and vegetables. I am fearless when I'm near the fire and I'll try to barbecue anything! I am very familiar with cold smoking, hot smoking, and smoke roasting. I have experience cooking on commercial barbecue pits, offset or barrel smokers, upright drum smokers, vertical or bullet smokers, propane smokers, and rotisseries. I am also well-versed in catering. I have cooked for parties large and small, ranging from 8 to 10,000+ people. I enjoy menu planning and product sourcing for any size party.
Experience
Cook, Fiorella's Jack Stack Barbecue of Kansas City, September 1998 to present
Education/Credentials
Microsoft A+ Certification, Johnson County Community College 2009
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