| Name | Expertise | Status |
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Whitestag
U.S.
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| I can answer questions having to do with grilling or barbecuing meat (but not pork), poultry, fish, and vegetables over charcoal or wood. I also have some expertise in marinades and spice mixes. With regard to propane or electric grills: I don't use them, so please don't ask me any questions that have to do with them. | Available
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John Langenfelder
U.S.
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| 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. | Available
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BBQ Woman
U.S.
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| smoking meats, grilling, outdoor cooking, grill sauce preparation | Available
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| VOLUNTEER TO BE AN EXPERT IN THIS CATEGORY |
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2008-09-02 BBQ'd whole pig in ground: Hi, Most people just season it with salt, cook it and have sauces on the side that people can use for their pork. However, you can marinade up to 48 hours prior to pit roasting any rub such as the ones...
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2008-08-22 BBQ Grill: No grill that I have ever heard of can do all three. It's the cooking with gas that makes it impossible -- you can pretty easily find a combination charcoal grill/smoker. Both Weber and Brinkmann make...
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2008-08-09 Cooking a rotisserie chicken using the side infrared burner: Kevin, I would do the opposite. Start it at 325-350, when it reaches about 160 degrees in the breast, then for 10-15 minutes finish it 425. This will give you a nice crisp skin and a juicy chicken...
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2008-08-08 "BBQ Grates" horizontal smoker: Megan, I don't know anything about that brand and couldn't find any thing either. I would suggest trying brinkmann's and see if you can find something similar and see if they have a manual. They make...
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2008-08-07 COOKING 20 LB AVG TOP ROUNDS ON A ROTISSERIE: Depending on temperature (try about 300-325 degrees) and how close the meat is to the heat, figure 3-4 hrs for rare 4-5 for medium rare 5-6 for well done. The meat will be well done on the outer edge...
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