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Spices & Seasonings/Expert Profile
Expertise
BBQ Rubs and Seasonning. Types of meats best for smoking, grilling even oven cooking, Suggested recipes for any occasion.
Experience in the area
cooking and catering for 30 years. Native Texan and Licsened Food Manufacturer. Public Speaker on outdoor cooking, sports and education. Owner of Big Al's Texas Rubs, BBQ Rubs and Seasonnings.www.BigAlsTexasRubs.com
Education/Credentials
My cooking education has been self taught by cooking and catering for over 30 yrs. Have spent extensive time in Mexico and different states that have strong ideas in regards to why their style of BBQ is best.
What do you like about this subject?
I love seeing people enjoy my BBQ
What do you still hope to achieve/learn in this field?
I have cooking show on outdoor channels
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Ken | 01/31/12 | 10 | 10 | 10 | Hi Al, Thank you very much for ..... |
| Paul | 06/02/11 | 10 | 10 | 10 | love this site! love your volunteers! thanks ..... |
| laura | 03/22/11 | 10 | 10 | 10 | |
| m | 01/16/11 | 4 | 5 | 10 | I really was looking for a yes ..... |
| Sarah | 12/12/10 | 6 | 10 | 10 | Thanks for answering and for the suggestion ..... |
Recent Answers from Alan Vogel
2012-01-30 Beef Flavor:
Howdy Ken, Thank you for writing. I have found a lot of the canned beef products do have a stronger beef taste. The reason is the addition of preservatives and fillers. I would try liquid smoke, they
2011-07-14 Help:
OK, here we go...lol Spices are added early to allow those spices to blend with the rest of the ingredients. The second question is a mater of semantics. The third question is Herbs is the leafy part
2011-06-02 rub concentration:
Paul, You will have a concentration of flavor with a dry rub. That is not a bad thing. I think throwing the venison in a shaker bag is a good idea for the first batch. you can then shake off the extra
2011-05-03 too much thyme.....:
Libby, I am soo sorry about not getting back to you. there 2 ways to take care of the problem. no, 3 ways, you know the first glasses...lol sugar and salt will always curb most spices. The problem is
2011-04-17 To much salt:
Shari, well you picked the one thing that is very hard to correct. As seafood is salty then over salting is easy to do. If you can add more ingrdiants to the salad, tasting as you go. you shaould find
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