| Subject | Date Asked | Expert |
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| Rotisserie Cooking Beef | 6/29/2009 | Enrique Torres |
Q: I am going to be cooking 2-25 lb. Top Round Roasts for the first time on an enclosed spit and need ...
A: Chris: Take in account the following: 1. The recommended temperature is: 350 F 2. The recommended ...
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| barbacue intestines | 6/26/2009 | Enrique Torres |
Q: my grandma use to barbacue intestines, tripas? they were long and crunchy. I am wondering how to ...
A: Elisa: Yes, it is a very ancient latin recipe, what i remember is the following: 1. You buy ...
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| cooking a whole 125lb. pig on an oil drum type cooker | 6/23/2009 | Enrique Torres |
Q: I will be attempting to cook a 125lb.pig on the 4th of July,using 250 oil drum type cooker. my ...
A: Kenneth: 1. You can put the pig on its belly to start to cook. 2 The preferred temperature is ...
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| lamb gravy | 6/23/2009 | Enrique Torres |
Q: do you know how to make lamb gravey from scratch?Because i tryed looking it up and the recipes were ...
A: Anthony: There are some general clues about any gravy: A gravy is a sauce made of meat. In order to ...
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| wild hog-receipes | 6/23/2009 | Keith Patton |
Q: How do I prepare back & hind quarters to smoke
A: Mary: Are you going to cold smoke or warm smoke them. I ask, because smoking does not usually heat ...
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| cooking duiker meat | 6/16/2009 | Keith Patton |
Q: what is the best way to cook duiker (small deer) meat?
A: Mary: I should think that any venison recipe would work just fine, but since the Duiker is a small ...
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| turkey breast and fillt mignon | 6/16/2009 | Enrique Torres |
Q: our school frezzer quit friday a.m. and we found it all defrosted on monday . the frezer was not ...
A: Rachel: It's quite difficult to tell you what to do. If meat was stored with bones and/or contains ...
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| Part of sirloin tip roast has strong flavor | 6/1/2009 | Chef Glen L. Davis II |
Q: I am hoping you can help me out because i am stumped! I cook a roast pork or beef every sunday and ...
A: This could be because of the diet (grass fed beef tastes stronger than corn or grain fed). It could ...
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| jerky | 5/31/2009 | Chef Glen L. Davis II |
Q: I want to make chicken jerky in a dehydrator for my dog. What is the ratio of salt and sugar that I ...
A: Yes the temperature is sufficient to kill the bacteria. I am familiar with making venison jerky, I ...
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| grilling without drying out food | 5/30/2009 | Enrique Torres |
Q: We like to make shiskabobs on the grill, using beef, mushrooms, green peppers, shrimp, onion and ...
A: Mollie: The only thing you can do is to cook the food using the lower temperature, increasing ...
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| cooking smoked ham | 5/28/2009 | Enrique Torres |
Q: we bought half a fully cooked ham (about 8 pounds) from the local grocery store, and my husband put ...
A: GrannieB: The product you bought is ready to eat without any additional cooking process, for that ...
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| Pig Roast | 5/22/2009 | Enrique Torres |
Q: I am roasting a 90 pound pig on a charcoal fired roaster (no rotisserie). My questions are how long ...
A: Joe: Cooking Time quantity of charcoal depends on: 1. Roaster size. 2. How thick are the meat ...
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| tough lamb chops | 5/19/2009 | Enrique Torres |
Q: I got this really tasty lamb leg cut into really thin chops that is preety tough, could it be tough ...
A: Richie: Meat toughness depends on: a. Origin and type of meat: Lamb is one of the soft meats in the ...
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| pheasants - how long in fridge? | 5/18/2009 | Keith Patton |
Q: My husband took whole pheasants out of freezer on a Friday, defrosted them and breasted them out on ...
A: I would thing that with the acidity of the chilis that they would keep four or five days if wrapped ...
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| freezer burn | 5/16/2009 | Keith Patton |
Q: Is it safe to use food that has been freezer burned ?
A: Donna: It is save enough to eat, but if it has been in the freezer long enough to get that way, it ...
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| Raw shrimp | 5/10/2009 | Enrique Torres |
Q: Can you grill raw shrimp??
A: Tracy: Yes, you can grill raw shrimp. What is very important to know is: Refrigerated shrimps take ...
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| Searing Steaks | 5/9/2009 | Keith Patton |
Q: When I cook Filets I coat lightly in olive oil, season, them put them in an iron skillet heated to ...
A: Johnnie: The key is temperature, and alas, unless you have a grill that can reach in excess of ...
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| 2/ whole top round roast 30#'s | 5/8/2009 | Enrique Torres |
Q: I will be sering them on a grill to give them flavor and then slow cooking them in my AGA.How long ...
A: Bernadette: Cooking time depends on: Grill temperature, piece weight and thickness: The more heavy ...
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| smoking wild turkey breast | 5/5/2009 | Keith Patton |
Q: My husband just shot and brought home a wild turkey. He would like to smoke it on a gas or ...
A: Michelle: I would first start by brining it. Follow the link: ...
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| Wild boar steaks | 4/30/2009 | Keith Patton |
Q: Is it possible to pan fry these steaks or is it better to cook them slowly in a casserole?
A: Lilian: You would probably have best luck braising them, or as you suggest, slow cooking them. ...
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| smoking boston butt | 4/26/2009 | Enrique Torres |
Q: I need to know how much boston butt to bar b q for a hundred people.I am going to put the meat on a ...
A: Bryant: Is good to calculate between 5 to 7 Oz per person, but, you have to take in account the ...
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| Hey | 4/15/2009 | Keith Patton |
Q: How do i make beef jerky? Im using a deer meat...from the leg. How do i make the jerky sause to ...
A: Instead of soy, use table salt and black pepper can add zing in place of louisianne hot sauce, even ...
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| Hey | 4/14/2009 | Enrique Torres |
Q: How do i make beef jerky? Im using a deer meat...from the leg. How do i make the jerky sause to ...
A: Alex: I didn't know how to make jerky beef, but I found a web page where you can find all ...
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| Hey | 4/14/2009 | Keith Patton |
Q: How do i make beef jerky? Im using a deer meat...from the leg. How do i make the jerky sause to ...
A: Alex: First you have to marinade it to season it. An important part of the jerking process is ...
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| Prime Rib | 4/12/2009 | Enrique Torres |
Q: What is the best method for cooking a standing rib roast..
A: Jeff: The best method for me is: 1. Marinate SRR (STANDING RIB ROAST)for 12 hours. The marinate ...
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| Rotissere Roast | 4/12/2009 | Enrique Torres |
Q: Aprox how long per pound do I cook a beef roast using the rotissere on our gas grill? It didn't say ...
A: Ginny: It takes about 30' per Lb. But you can obtain better results if: 1. Cut beef roast in ...
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| Pork Tenderloin | 4/11/2009 | Keith Patton |
Q: I'm a beginner cook. I'm having 15 coming for Easter dinner. I have a 10 lb pork roast and I don't ...
A: First you need a good meat thermometer, it is the only true way you can cook meat the way you want ...
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| filet mingon roast in puff pastry | 4/11/2009 | Keith Patton |
Q: I have 2 filet mignon roasts for a total weight of 3.79 pounds. I want to seal them on the stove, ...
A: It sounds like you want to make a kind of beef Wellington. Did you mean sear them on the stove? ...
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| rock cornish hens | 4/7/2009 | Enrique Torres |
Q: I want to serve for Easter 9 rock cornish hens. Do I stuff them as per any fowl and how long should ...
A: Darlene: There are some tricks when roasting meat pieces: a. You should roast 30 minutes per ...
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| Goose preparation | 4/4/2009 | Keith Patton |
Q: Can you please tell me how to prepare a goose from just being shoot to ready to cook? I have ...
A: TC: There are a number of ways. If you want to roast the whole bird you should know that wild ...
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| Texas wild boar | 4/1/2009 | Keith Patton |
Q: My husband shot a 100lb. wild boar hog on a Texas ranch today. He kept one ham and one loin. He ...
A: Dixie: If you are soaking or brining the ham, are you doing it to lessen potential boar taint or to ...
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| fresh pork sausage | 3/26/2009 | Enrique Torres |
Q: I got some fresh pork sausage which I made into patties. I tried two times to fry this in the ...
A: Billie: There are some thinks you have to know: a. When a fresh sausage is elaborated, some nitrite ...
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| venison on a rotisseri on a gas grill | 3/23/2009 | Keith Patton |
Q: I have a boned and tied venison roast weighing about 3 pounds. Can I put it on the spit and ...
A: Elizabeth: Sorry i didn't get the answer to you sooner, I was out of town dealing with the death of ...
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| Defrosting Meat | 3/22/2009 | Chef Glen L. Davis II |
Q: If you freeze mince and then you defrost the mince, how long is it ok to cook until after its ...
A: I am sorry I am not familiar with that terminology, but I think you are talking about what we call ...
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| Pre-searing Tenderloin | 3/21/2009 | Keith Patton |
Q: I like to coat the tenderloin with cracked pepper and kosher salt before searing. Is it ok to still ...
A: Ed: The purpose of searing is two fold, to create the browning reaction, that creates that ...
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| Grilling with a oxygen-rich hydrogen flame -- good idea or not? | 3/19/2009 | Chef Glen L. Davis II |
Q: Is it practical to grill pork spare ribs using a hydrogen flame BBQ in which for every 1 molecule of ...
A: Honestly, I have never heard of that kind of equipment. While I do not claim to be a "professional ...
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| Grilling with a oxygen-rich hydrogen flame -- good idea or not? | 3/19/2009 | Enrique Torres |
Q: Is it practical to grill pork spare ribs using a hydrogen flame BBQ in which for every 1 molecule of ...
A: Green: I have been looking for information about your question, but i did not find much more than ...
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| frying chicken | 3/18/2009 | Chef Glen L. Davis II |
Q: how do you fry chicken in a pressure cooker?
A: Personally, I do not use a "pressure cooker" to pressure fry chicken. I use a cast iron skillet with ...
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| deer preparation | 3/16/2009 | Keith Patton |
Q: i want to slow cook a deer ham and i would like to know how to soak it
A: Clifford: If you mean brining it, any beef brine recipe will work. If you are referring to soaking ...
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| smoked pork | 3/16/2009 | Keith Patton |
Q: Keith i recently read about how bad eating uncooked pork can be to your body i normally dont eat ...
A: John: First the parasite that pork (and bear) can contain is called Trichinosis. It is a worm that ...
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