Barbecue/Experts

ExpertAverage RatingsExpertise

Kris Yager

U.S.
Available
  • Knowledgeability 10.00
  • Clarity of Response 10.00
  • Politeness 10.00
  • Response Time(hr) 43.3
  •  --Last 90 Days(hr) 18.3
  • Total Questions 9
 Feel free to ask me any questions you have about barbecue! I have had the pleasure of working for a Zagat rated barbecue restaurant for many years, and I have also participated in several barbecue competitions including the American Royal and Memphis in May. I am familiar with cooking beef, pork, any poultry, lamb, seafood, game meats, bison, cheeses, fruits, and vegetables. I am fearless when I'm near the fire and I'll try to barbecue anything! I am very familiar with cold smoking, hot smoking, and smoke roasting. I have experience cooking on commercial barbecue pits, offset or barrel smokers, upright drum smokers, vertical or bullet smokers, propane smokers, and rotisseries. I am also well-versed in catering. I have cooked for parties large and small, ranging from 8 to 10,000+ people. I enjoy menu planning and product sourcing for any size party.

BBQ Woman

U.S.
Available
  • Knowledgeability 9.95
  • Clarity of Response 10.00
  • Politeness 10.00
  • Response Time(hr) 16.2
  •  --Last 90 Days(hr) 6.0
  • Total Questions 130
 smoking meats, grilling, outdoor cooking, grill sauce preparation

Kameeldoring

South Africa
Available
  • Knowledgeability N/A
  • Clarity of Response N/A
  • Politeness N/A
  • Response Time(hr) N/A
  •  --Last 90 Days(hr) N/A
  • Total Questions 0
 Anything on bbq. In South Africa we call it "a BRAAI". It is similar to bbq except we we try to use less flames and actually use the heat of the coal/charcoal to cook the food. It is very seldom that we actually use a lid like with the Weber braais. We also use a Dutch oven which we call a "Potjie"

Steve Francis

U.S.
Available
  • Knowledgeability N/A
  • Clarity of Response N/A
  • Politeness N/A
  • Response Time(hr) 222.2
  •  --Last 90 Days(hr) 222.2
  • Total Questions 3
 I can answer pretty much any question dealing with griling or cooking any type of food.

John Langenfelder

U.S.
Available
  • Knowledgeability 9.88
  • Clarity of Response 9.92
  • Politeness 9.86
  • Response Time(hr) 15.0
  •  --Last 90 Days(hr) 17.7
  • Total Questions 193
 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.

Whitestag

U.S.
Available
  • Knowledgeability 9.93
  • Clarity of Response 10.00
  • Politeness 10.00
  • Response Time(hr) 17.3
  •  --Last 90 Days(hr) 1.9
  • Total Questions 124
 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. I cook only with charcoal and wood, so please do not ask me any questions about gas or electric grills.

Recent Answers

2012-01-09 How Do You BBQ Vegetables?:

Well, I can say that in the U.S., we have a fairly longstanding tradition of grilling veggies of one sort to another. Moreover, BBQs are meant for cooking anything with high,  direct heat. So I wouldn't

2012-01-05 How Do You BBQ Vegetables?:

OK, now I understand.  When I grill veggies, place them directly on the grating, not on a metal plate.  I either cut them large enough so that they don't fall through, or I use a wok that's designed for

2011-11-23 Turbaconepic:

Rick,    My response was to yours that you would have cooked the turduckencornail the day before, not for cooking everything.    If you attempted to cook everything, It would probably take 10 hours or

2011-11-21 Turbaconepic:

Rick,    You will definitely have to increase your smoking time to about 8 hours.  Make sure that you have thermometers in the ham, shoulders and turduckencornail.  I would make sure that I have a pan

2011-11-16 Turbaconepic:

Hi Rick,  I have never made what you are making but it sounds good. I think I can still help throw some ideas on how to cook it successfully. How you control the temperature is via a flue that controls

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