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Barbecue/Questions
| Subject | Date Asked | Expert |
| Whole Hog | 3/8/2010 | Sandra Aylor |
| Q: I just smoked my firt small 15lb pig in my barrel smoker yesterday. It is two drums welded together ... A: I don't think you were doing anything wrong. It sounds like you're on the right track. Do you ... | ||
| Whole Hog | 3/8/2010 | BBQ Woman |
| Q: I just smoked my firt small 15lb pig in my barrel smoker yesterday. It is two drums welded together ... A: I am sorry that your first time smoking a pig was not perfect. Keep the skin on it assists in the ... | ||
| WHOLE HOG | 3/8/2010 | John Langenfelder |
| Q: I just smoked my firt small 15lb pig in my barrel smoker yesterday. It is two drums welded together ... A: I suspect that your temperature was lower than you thought. Not too sure why you would need to keep ... | ||
| smoking boston butt | 3/5/2010 | BBQ Woman |
| Q: When i smoke a boston butt, i usually smoke for 6 hours on an electric smoker (6p-midnight)then into ... A: If you want a stronger smoke flavor just cook it entirely in your smoker. The longer you smoke it ... | ||
| smoking boston butt | 3/5/2010 | Sandra Aylor |
| Q: When i smoke a boston butt, i usually smoke for 6 hours on an electric smoker (6p-midnight)then into ... A: It is true. Pork will only take on a certain amount of smoke. We usually only use wood for the ... | ||
| smoking boston butt | 3/5/2010 | John Langenfelder |
| Q: When i smoke a boston butt, i usually smoke for 6 hours on an electric smoker (6p-midnight)then into ... A: I will agree with the consensus that meat will only take smoke for 4-5 hours after that it is not ... | ||
| Boston butt | 2/28/2010 | BBQ Woman |
| Q: How long does a 8 lbs boston butt cook on a Charcoal grill using indirct heat? A: A boston butt prepared with indirect heat (200f) will take roughly 1 1/2 hours per pound to cook. So ... | ||
| steak | 2/2/2010 | John Langenfelder |
| Q: Hey John I would like to know how to season the perfect steak. what seasonings, marinades,and wines ... A: Ryan, this is going to sound boring, but good ol' salt and pepper works for me. Actually I make up ... | ||
| How to make chicken BBQ? | 1/27/2010 | BBQ Woman |
| Q: can u pls find me the recipie to make a BBQ at home..... i'd like it very spicy also... A: Here is one of many spicy BBQ chicken recipes ... | ||
| smoking a pig | 1/26/2010 | Sandra Aylor |
| Q: I have a southern Pride 400 lb smoker. I want to smoke a 50 lb suckling. I am clueless where to ... A: I will try my best to give you some goot tips and techniques for smoking a whole pig. I would ... | ||
| chick - grill | 12/24/2009 | BBQ Woman |
| Q: New to cooking and grilling: 1. I have just bought a gas grill. It has 4 burners. How do you grill ... A: Allot depends on how your chicken is butchered as well as weight. I usually try to find chickens on ... | ||
| Smoking Boston Butts | 12/4/2009 | Sandra Aylor |
| Q: I normally smoke an 8lb Boston Butt in an R2D2 electric smoker fat side up. I smoke for about 4 ... A: 1 qt hot water 1/4 cup salt 2/3 cup sugar 1/2 cup dry rub 3 Tbsp Worchestershire Sauce 2 Tbsp Soy ... | ||
| boston butts on the smoker | 12/3/2009 | BBQ Woman |
| Q: I normally smoke an 8lb Boston Butt in an R2D2 electric smoker fat side up. I smoke for about 4 ... A: I would love to see a picture of your grill! I bet it looks cool. I think you know what you are ... | ||
| Smoking Boston Butts | 12/3/2009 | Sandra Aylor |
| Q: I normally smoke an 8lb Boston Butt in an R2D2 electric smoker fat side up. I smoke for about 4 ... A: Dusty, Sorry it took me a few days to get back to you. I had a liver transplant 3 weeks ago and am ... | ||
| Smoking St. Louis-Style Ribs | 11/21/2009 | BBQ Woman |
| Q: I was wondering if you could help me with a problem I've been having regarding smoking pork ribs. I ... A: I hope some of my ideas will help you. St. Louis ribs are more fattier than baby back ribs yet they ... | ||
| Need a recipe / For BBQ Whole Hog | 11/8/2009 | BBQ Woman |
| Q: Help I need a good Vinegar BBQ Sauce for a whole hog. But not to hot, have kids and older people ... A: I tend to not measure my ingredients so I went out looking on the web for a recipe that I have used ... | ||
| Charcoal Grill/ Boston Butts | 10/29/2009 | BBQ Woman |
| Q: I have a rather large ss grill and I am wanting to cook 2 maybe 3 8lb butts on it this weekend. How ... A: The best way to cook Boston butt on the grill is with indirect heat. If its coal place the coal off ... | ||
| Supplier of Hardwood Pellets as fuel source | 10/26/2009 | BBQ Woman |
| Q: I am looking for a supplier of hardwood pellets to be used as a fuel source in a Traeger grill. I ... A: There are places such as this one http://www.dansons.com/products-pellets-backwoods.html that offer ... | ||
| Brine and Marinade | 10/21/2009 | Whitestag |
| Q: I love cooking chicken on a bbq (and sometimes a rotisserie oven). My goal is to always cook the ... A: While I've never tried it, I can't think of any reason why not. The brine and the marinade serve ... | ||
| cooking steamship round roast | 9/23/2009 | John Langenfelder |
| Q: I am catering a wedding for a friend and they would like to have steamship round. I would like to ... A: Suzanne, First, I would use a top round of about 20-25 lbs available from most warehouse stores ... | ||
| smoking with fruitwood | 9/23/2009 | Sandra Aylor |
| Q: I just started using apricot wood for smoking ribs. How much apricot wood do i use? Do I have to use ... A: Tenting them is to wrap each slab individually with aluminum foil. Make a tent over the ribs (bone ... | ||
| smoking with fruitwood | 9/19/2009 | Sandra Aylor |
| Q: I just started using apricot wood for smoking ribs. How much apricot wood do i use? Do I have to use ... A: We use 70/30%. 70% fruitwood and 30% hickory. We start with both hickory and fruitwood on top of ... | ||
| Cooking a pig | 9/14/2009 | John Langenfelder |
| Q: Can you cook a pig over an open pit when the skin has been removed? What is the average live weight ... A: Don't see why not. Just need to keep turning it. My cousin swears a pig tastes better cooked with ... | ||
| 40lbs inside round roast | 9/1/2009 | John Langenfelder |
| Q: I have two 20lb inside round beef roasts on order, that the butcher will tie together. I plan to put ... A: Warren, Depends on how you want to cook them and how hot the fire. When I do a 25 lb inside rounds ... | ||
| Lighting charcoal with gas | 8/21/2009 | John Langenfelder |
| Q: I have a charcoal grill but would like to light charcoal faster with gas. I currently stand over ... A: Bill, You need a flamethrower (seriously). That is what we use to light our charcoal. For a small ... | ||
| Pig Roast | 8/19/2009 | John Langenfelder |
| Q: I've roasted a number of pigs on a rotisseri, using hickory wood. This weekend I'll be cooking a ... A: Bruce, I would be a little leery of the precook, especially on a large pig like yours. Depends on ... | ||
| Whole Hog | 8/17/2009 | John Langenfelder |
| Q: John, I am a avid griller and smoker. Using various equipment and sizes over the years. I am not a ... A: Troy, Sorry, I did mean 1 hour per 10 lbs... I put my seasoning in the cavity on the meat. I see ... | ||
| Whole Hog | 8/16/2009 | John Langenfelder |
| Q: John, I am a avid griller and smoker. Using various equipment and sizes over the years. I am not a ... A: Troy, My cousin, a pig farmer, swears the best way to cook a hog is with the skin off. I've only ... | ||
| Offset barrel smoker heat distrubution | 8/4/2009 | John Langenfelder |
| Q: A friend of mine had a 55 gal barrel smoker with a offset fire box that he made but had issues with ... A: Joe, Probably not going to be a lot of help here. The majority of cookers with offsets are going ... | ||
| fall off the bone ribs | 8/2/2009 | John Langenfelder |
| Q: I smoked BBQ ribs for the first time and they turned out great but were not fall off the bone type. ... A: Brian, Fall of the bone is a bit of a misnomer. What you want is to take a bite and the meat to ... | ||
| grilling correctly | 7/25/2009 | John Langenfelder |
| Q: When grilling meats and fish ( I use propane ) - the result is often an overcooked exterior and an ... A: Alice, Sounds like maybe your fire is too high. What type of grill? large or small? Fish only ... | ||
| Whole hog pit cooking | 7/21/2009 | John Langenfelder |
| Q: I am cooking a whole hog in the ground I have been researching methods through internet and ... A: Will, I do not know how you would maintain the temperature in the ground. I have never done it as ... | ||
| SMOKING A SUCKLING PIG OFF SET SMOKE BOX | 7/5/2009 | John Langenfelder |
| Q: My fiance and I are trying to figure out how to smoke a whole suckling pig. This is the kind of ... A: Jessica, Generally it takes about an hour for every 10 pounds + 1 hour so if the suckling pig is 20 ... | ||
| meat | 7/4/2009 | John Langenfelder |
| Q: Why should I let my meat reach room temperature before grilling and how long will it take to reach ... A: Paul, To me, letting your meat reach room temperature is a little misleading. Getting the meat out ... | ||
| Which grill is better? | 6/25/2009 | John Langenfelder |
| Q: I am wondering with gas grill is better between the Designer Series Char-Broil Gas Grill model ... A: Charlie, In doing some internet research, the char-broil is a little on the flimsy side. The weber ... | ||
| smoker | 6/20/2009 | John Langenfelder |
| Q: hello i just got a Brinkmann vertical charcoal smoker and and it has 4 vents 2 on top and 2 on ... A: Dale, Sorry to hear that. They aren't very good. I had one and got rid of it. 150 was about the ... | ||
| BBQ Pro Smokr | 6/15/2009 | John Langenfelder |
| Q: I recently purchased a BBQ Pro smoker from Sears. I cannot get the heat to sufficiently draw from ... A: Briquettes have a lower, consistent heat then wood or lump. yes, wood is for flavor, but it also ... | ||
| BBQ Pro Smokr | 6/15/2009 | John Langenfelder |
| Q: I recently purchased a BBQ Pro smoker from Sears. I cannot get the heat to sufficiently draw from ... A: Kay, How open are your dampers? Door closed on the firebox? These cookers are very thin walled ... | ||
| Choice of chicken - roasting or frying? | 6/13/2009 | John Langenfelder |
| Q: When selecting to use a rotisserie method of cooking a chicken, is it better to choose a roasting ... A: Dennis, The main difference between roasters and fryers is size. Roasters are bigger, fed a ... | ||
| gas grills that are ceramic briqette friendly | 6/10/2009 | John Langenfelder |
| Q: I have the CharBroil patio caddie that uses the ceramic briqettes. I would like to purchase a ... A: Gina, I would suggest doing a search for a model that you want and see what it comes with. These ... | ||
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Barbecue
Answers by Expert:
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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