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John Langenfelder

U.S.
Available
Expertise

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.

Experience in the area

I have been cooking and smoking meats for over 40 years (yep, even as a child). I am a BBQ competitor and certified judge.

Organizations

KCBS

Education/Credentials

Bachelor of Barbeques Science B.S. from the Greasehouse University by the facilities of the Pitmasters College by the K.C. Baron of Barbeque
Check out my website at www.mdpigroaster.com

Average Ratings

  • Knowledgeability 9.85
  • Clarity of Response 9.91
  • Timeliness 9.96
  • Politeness 9.83
  • Number of Questions (in Past 24 Hours) 0
  • Max Questions to be Asked (in 24 Hour Period) 5
  • Total Questions (since joining AllExperts) 140
  • Volunteer Since 2008-01-04
  • Prestige Points 1840

Recent Reviews from Users

Read More Comments

    K = Knowledgeability    C = Clarity of Response    T = Timeliness    P = Politeness
UserDateKCTPComments
Warren09/02/0910101010 
Brian08/03/0910101010Thanks John for the additonal information pertaining .....
JESSICA07/06/0910101010I WOULD REALLY LIKE TO THANK YOU .....
Dale06/25/0910101010THANKS
kay06/15/0910101010Just wanted to thank you one last .....

Recent Answers from John Langenfelder

2009-09-23 cooking steamship round roast:

Suzanne, First, I would use a top round of about 20-25 lbs available from most warehouse stores like Costco. A top round is a squat piece of meat with the top and bottom showing the grain running from

2009-09-14 Cooking a pig:

Don't see why not. Just need to keep turning it. My cousin swears a pig tastes better cooked with skin off. At least that way you can get some seasoning into it. When cooking over an open pit, you will

2009-09-01 40lbs inside round roast:

Warren, Depends on how you want to cook them and how hot the fire. When I do a 25 lb inside rounds I do it at about 275-300 for about 3 hours for medium rare. The outside will be a little more done

2009-08-21 Lighting charcoal with gas:

Bill, You need a flamethrower (seriously). That is what we use to light our charcoal. For a small grill, takes about a minute. We just set it on the coals and walk away till it is ready. You can

2009-08-19 Pig Roast:

Bruce, I would be a little leery of the precook, especially on a large pig like yours. Depends on the definition of low temp, if by low temp you mean 200-225, that is probably OK. Since he has a lid

 

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