| Subject | Date Asked | Expert |
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| HAM | 3/16/2008 | Keith Patton |
Q: I will be cooking a bone in ham. I usually i boil in in cook and brown sugar with pineapple. I ...
A: Granny: Is it a true salt cured ham or one of those new fangled hams that need to be refrigerated? ...
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| filet mignon | 3/9/2008 | Keith Patton |
Q: can i use the slow cooker for a piece of filet mignon?
A: Jina: You could but it would be a waste. Filet is tender and can be roasted or grilled medium rare ...
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| pig meat | 3/3/2008 | Keith Patton |
Q: My husband slaughtered our pig and we would like to know how you get the wild taste out of the meat? ...
A: Michelle: The "taste" you are talking about is called boar taint. It has to do with the fat of the ...
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| Venison cooking | 3/3/2008 | Keith Patton |
Q: Which is the preferred way to cook venison?
A: I don't know there is a preferred way. But there are a few things to know and consider. Venison ...
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| frozen pork chops | 2/25/2008 | Steve Hanagan |
Q: I have two beautiful frozen pork chops in my freezer. The zip lock package is dated may, 2005. Are ...
A: If the seal is still air tight and they don't have too much ice on them, they are probably fine. ...
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| cooking javalena | 2/24/2008 | Keith Patton |
Q: I have a big trailer smoker with the fire box on the side. I want to smoke a javalena but never ...
A: Javalena is just like pork. In your smoker, you can roast it. I do a whole pig every year for my ...
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| Beef Tenderloin Roast for 12 | 2/16/2008 | Steve Hanagan |
Q: I am cooking a beef tenderloin roast for a dinner party. My question is. The roast will be in 4 ...
A: You do not simply multiply the cooking time by the number of pieces of meat, you do want to add ...
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| pork tenderloin | 2/15/2008 | Keith Patton |
Q: how many minutes a pound do i cook a pork tenderloin in a showtime rotisserie?
A: Tracy: There are too many variables to go by time and temp; height of the rotisserie above the ...
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| dinner party for 50-55 people | 2/13/2008 | Steve Hanagan |
Q: I bought 4 15lb prime rib roasts. I was estimating 3/4lb for each person. My 2 ovens run hot. If I ...
A: At 3/4 lb per person I assume these roasts are bone-in. Otherwise, you have way too much for a ...
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| prime rib for 55-60 people | 2/12/2008 | Steve Hanagan |
Q: I have a dinner party this Saturday for 55-60 people. WE want to serve prime rib med. rare and ...
A: For the usual mixed crowd of eaters you should usually plan on about 1/3 pound per person, assuming ...
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| boar smoked ham | 2/4/2008 | Keith Patton |
Q: I have a 5 lb. smoked boar ham. I would like to cook it in the crock pot. Do you have any recipes ...
A: Vickie: I don't have any recipes for a crock pot ham. However, you might try this. Since you have ...
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| beef roast | 2/3/2008 | Steve Hanagan |
Q: What is the best way to prepare a flavorful, juicy chuck roast (without potatoes or carrots)?
A: Chuck Roasts don't require any vegetables, but they do require "something" to be cooked with them or ...
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| Smoked Goose | 2/1/2008 | Keith Patton |
Q: How can you tell when you meat is done? I will be smoking goose breasts.
A: Go buy a good instant read meat thermometer. They are about $6 have a sharp metal shaft and usually ...
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| Olive & Thyme Cookware | 1/30/2008 | Steve Hanagan |
Q: I have what appears to be a 4-5 qt. piece of cookware that has "Olive & Thyme" on the bottom. Can ...
A: Olive and Thyme has been a common pattern for numerous pieces of cookware, but I think they are all ...
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| Indoor | 1/29/2008 | Steve Hanagan |
Q: What is the difference in outcome between grilling meat/chicken in the follow ways and which in your ...
A: It is the searing process that adds the flavor to the steak. The reason they finish the steak in ...
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| Indoor "Grilling" | 1/29/2008 | Steve Hanagan |
Q: What is the difference in outcome between grilling meat/chicken in the follow ways and which in your ...
A: First of all, broiling is different from the other methods you mention. It is a non-contact means ...
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| cooking deer | 1/29/2008 | Keith Patton |
Q: can i pressure cook deer meat, and also i have heard that if you put instant coffee(about 1 ...
A: Ruby: On pressure cooking, keep in mind that deer is lean, about 30% more lean than beef. So there ...
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| Liver flavored beef | 1/27/2008 | Keith Patton |
Q: A couple of times I have bought a cut of beef which tastes and smells like liver. This has been in a ...
A: I found several different reasons some sound more plausable than others for livery tasting beef. ...
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| Food Preparation | 1/24/2008 | Keith Patton |
Q: My rumproast of venison was tough,dry and hard to chew.What cause this to occur?
A: Samanta: What happens to meat when it cooks is as follows: The muscle fibers contract and squeeze ...
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| microwave roasting | 1/23/2008 | Keith Patton |
Q: can i use glass casserol to rost beef in microwave
A: Sheny: The only way you can roast in a microwave is if you have a convection microwave. This ...
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| frying pork chops | 1/19/2008 | Keith Patton |
Q: cooking without a batted and making sure they are not tough.
A: Barbara: It is all about the temperature of the meat. Pork does not have to be cooked into ...
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| panien (PORK SHOLDER) | 1/18/2008 | Steve Hanagan |
Q: I THINK I SPELLED THIS WRONG! I WOULD LOVE TO MAKE A PANIEN, LIKE THE SPANISH PEOPLE MAKE IT. IT ...
A: I'm sorry. I just don't have enough information to give you an answer. I'm not familar with the ...
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| gilling steak | 1/14/2008 | Steve Hanagan |
Q: when marinating a steak for grilling should the steak be scored before marinating?
A: It can be, but I don't like to do that personally. It allows the marinade to heavily penetrate the ...
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| Cooking a Rotissiere Roast | 1/6/2008 | Steve Hanagan |
Q: My husband went shopping and purchased a beef round bottom rotissiere roast. I do not have a ...
A: Absolutely. Generally, stores will call a roast with circular dimensions one that is fit for a ...
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| pheasant | 1/5/2008 | Keith Patton |
Q: how long can you keep a bird frozen in a block of ice before it is not good?
A: Jose: I heard that when they sampled that 6,000 year old frozen guy they got out of the Glacier in ...
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| venison au jous | 1/5/2008 | Keith Patton |
Q: I was once served a grilled venison backstrap topped with a sweet au jous sauce that was wonderful. ...
A: Rod: I had a similar dish at the Hilton in San Antonio. I asked the cook how they prepared it and ...
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| Chicken in the freezer | 1/2/2008 | Keith Patton |
Q: All right, I've done something kind of bad. I bought a whole chicken from the grocery store and ...
A: Take it out of the freezer and open it up. Sniff it, if it has this nasty smell, the fat has turned ...
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| freezing wild hog | 12/31/2007 | Keith Patton |
Q: How do I freeze shoulders and hams from a wild hog? Does the meat need to be taken off the bone?
A: It would probably fair better if you did. The bone in makes it hard to wrap tight to prevent ...
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| prime rib - boneless | 12/31/2007 | Steve Hanagan |
Q: what would be the cook time for 9.5lb boneless prime rib to a medium rare(135-140) be? Do you ...
A: First of all, sorry for the delay. Apparently I didn't get the email telling me your question was ...
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| Smoked wild boar ham | 12/28/2007 | Keith Patton |
Q: I have a smoked (hot smoked) wild boar ham that is approximately 10 pounds. I really am not fond of ...
A: There is really nothing you can do at this point to mitigate the gamey flavor is the meat has boar ...
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| Cooking a Deer leg | 12/27/2007 | Keith Patton |
Q: A friend of a hunter who culls deer in Scotland gave me some cuts of venison - looks like a haunch ...
A: Rick: That would be a shoulder. I did my ribs the same a spare ribs. They won't be as moist, they ...
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| deep frying | 12/27/2007 | Keith Patton |
Q: i have a deep fryer and have done turkey, chicken, pork etc. I want to do a duck. What is the best ...
A: Norm: Just like turkey. You might want to brine it first. Ducks can be intense tasting and I am ...
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| tri-tip in slow cooker | 12/25/2007 | Steve Hanagan |
Q: I have a six pound tri-tip boneless roast and would like to cook it in my crock pot. Do I need to ...
A: I don't see any reason why a tri-tip roast couldn't be cooked in a crock pot. I've never done it, ...
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| Selecting and preparing cuts of meat | 12/25/2007 | Steve Hanagan |
Q: Being a new to cooking 72 year old, can you help with two questions. I have recipes that call for ...
A: Both of these apply to the same piece of meat taken from different animals. Basically, they are the ...
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| 12 lb prime rib roast | 12/25/2007 | Steve Hanagan |
Q: "I will be making a 12 lb. prime rib roast today. I neglected to look closely at the roast until ...
A: I think I would go ahead and use the Jelly Roll pan. About 1/2 way through the cooking process pull ...
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| 20 lb. prime rib roast bone-in | 12/25/2007 | Steve Hanagan |
Q: Steve. Approximately how many minutes per pound should I roast a bone-in 20 lb. prime rib roast? ...
A: With such a large roast, I would say you should expect 12 minutes per pound for medium-rare, or ...
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| pre cooking lamb and pork tenderloin | 12/24/2007 | Keith Patton |
Q: I would like to pre cook 2 legs of lamb and 2 -5 lb pork roasts. I would like to have them ready ...
A: Time the cooking of the meat so that you take it out of the oven just before the course is served. ...
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| Prime rib cooking Multiple in one oven | 12/23/2007 | Steve Hanagan |
Q: I purchased 2 prime ribs for Christmas dinner one is 6.75 lbs and the other is 7.0 lbs I have only ...
A: First of all, please don't cook by time only. You won't be happy with the results. Use internal ...
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| Liver | 12/23/2007 | Keith Patton |
Q: I am a big big fan of Liver, and I am looking for a new and exciting way to cook it as I am always ...
A: Ben: Try liver onions and apples. It is a german dish. Add a little cinnimon and a pinch of ...
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| prime rib | 12/22/2007 | Steve Hanagan |
Q: I have a 20 lb. prime rib roast, all set for Christmas Eve. It has no bones. If I want to eat @ ...
A: You have located the approximate cooking times for roasts six pounds and under. Larger roasts do ...
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