You are here:
Barbecue/Expert Profile
Expertise
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.
Experience in the area
I've been cooking with fire and smoke for 25 years, using charcoal and wood almost exclusively. While I do not usually cook with gas, I'm willing to try to answer cooking questions in this area. I cook meat, poultry, fish, and vegetables, and I've experimented with a lot of different recipes and techniques. I am not able to answer questions about grilling or barbecuing pork. Most recently I've been using slow-cooking (indirect heat) techniques, and have been very successful at it.
Education/Credentials
Not applicable to this area of expertise.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| Joel | 10/22/09 | 8 | 10 | 10 | 10 | Thanks for your prompt and concise answer! ..... |
| Michael | 03/26/09 | 10 | 10 | 10 | 10 | Thanks for the advice, I may try ..... |
| wayne | 10/27/08 | 10 | 10 | 10 | 10 | thanx 4 your time |
| Lorraine | 09/14/08 | 10 | 10 | 10 | 10 | |
| Kim | 06/10/08 | 10 | 10 | 10 | 10 | Very nice information of which I will ..... |
Recent Answers from Whitestag
2009-10-21 Brine and Marinade:
While I've never tried it, I can't think of any reason why not. The brine and the marinade serve different purposes. The brine is for moisture, possibly with a bit of flavor thrown in, while the marinade
2009-05-14 Broilmaster P3:
You're talking the glazed cast iron grills, right? I wouldn't put them in a dishwasher. Try using one those heavy duty Scotch-Brite scrubbies that are designed for cleaning grills, or possibly a brass
2009-03-26 campfire cooking:
This is more of a cooking that a backpacking question, but I can give you an answer. You're right -- I'd be afraid to risk a ceramic pot unless I knew it could handle direct heat from glowing coals.
2008-10-27 lava rocks in a charcoal/wood grill:
No -- brisket (depending on the initial weight) takes anywhere from 10-14 hours to cook in a standard smoker with the temperature maintained at 210F-220F. Some folks cook as low as 190F-200F, which of
2008-10-26 lava rocks in a charcoal/wood grill:
I think I understand correctly the kind of smoker you're describing. The gas not only starts the wood fire; it also preheats the unit, which is a real advantage for a large mobile barbecue. You want
©2009 About.com, a part of The New York Times Company. All rights reserved.