About Chef Glen L. Davis II Expertise I can answer almost any question that revolves around food. This includes product selection, preparation, cooking, technique, "finishing", plating, and some wine/beer pairing. I have been trained and I am familiar with foods from most of the countries or regions in the culinary world. I am also an avid hunter, fisherman and trained Butcher so I am intimately familiar with processing game and domesticated animals. I can recommend processing products and techniques, cooking methods for different cuts of almost any meat, and proper seasoning for game and domestic meats. If I don't know an answer I can find out! Ask any questions I love a challenge!
Experience Like I said I am an avid hunter and fisherman, I am familiar with every part of processing meat from actually killing the animal to butchering and cooking.
Education/Credentials I am a classically trained chef, and I have attended culinary school. I have trained with some of the best chefs I have ever had the honor of meeting, I don't mean "T.V. chefs". I have managed several restaurants, and worked as a professional butcher.
Cooking Meat - Grilling with a oxygen-rich hydrogen flame -- good idea or not?
Expert: Chef Glen L. Davis II - 3/19/2009
Question Hi:
Is it practical to grill pork spare ribs using a hydrogen flame BBQ in which for every 1 molecule of hydrogen, there are 10 molecules of oxygen? The resulting flame is characterized as "oxidizing" or "lean" on a ratio of 10:1.
Thanks,
Green
Answer Honestly, I have never heard of that kind of equipment. While I do not claim to be a "professional BBQ'er" I have had some practice and am pretty god at it (at least that's what everyone tells me!). This may be a method that a professional uses, I am not sure that it is a "viable" option for the "home BBQ'er".
The method that I use is to simply get a "portable pit" (resembles a couple of 55 gallon drums welded together), start a fire (I like oak, hickory, pecan or apple wood), let the fire "die down" to coals, move the coals to one side of the "pit", place the meat over the side without the coals under it and cook until done. I also avoid putting sauce on the meat during the cooking process. The high amount of sugar found in most sauces will simply make a thick layer of carbon on the meat if added during cooking. I use what is called a "dry rub" to season the meat before cooking. This also helps to "seal in" the juices and helps to keep the meat moist. One more thing to think about is that the pro's are pretty unanimous in their use of charcoal or wood to cook on, not many that I know of use gas.
I am going to do some research on this topic, if you have any more questions please do not hesitate to ask.
