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  You are here:  AllExperts > Food/Drink > Southern U.S. Cuisine > Fish & Seafood

Expert Profile: Kris Yager

Expertise:  BBQ fanatic since birth; passionate about preparing good food for life. If it once was alive, chances are I've smoked it. Beef, pork, chicken, lamb, bison, duck, seafood, and vegetables.

Experience in the area
Pitmaster for Fiorella's JackStack BBQ of Kansas City 1998-2003. Fiorella's Private Dining chef 2004. Kitchen supervisor for Fiorella's JackStack BBQ Martin City location.

Education/Credentials
Applebee's Certified Trainer 1995-1998 Fiorella's JackStack BBQ pitmaster 1998-2003 Fiorella's Private Dining chef 2004 Bigfoot Lodge Chef de Cuisine 2005-2006 Fiorella's JackStack BBQ kitchen supervisor 2006-current

Awards and Honors
2002 Team Player of the Year Fiorella's 2006 16th place overall Memphis in May BBQ contest

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Average Ratings
Prestige Points: 30
Knowledge   8.00   Excellent
Clarity of Response   10.0   Best of the best
Timeliness   10.0   Best of the best
Politeness   10.0   Best of the best
Number Of Questions
(in Past 24 Hours)		0
Max Questions to be Asked
(in 24 Hour period)		5
Total Questions
(since joining AllExperts)		7
Recent Reviews from Users
KnowlClarityTimePolitenessDate
8 10101001/12/08
User Comments
I asked about blood, but perhaps I really meant marrow. The Colonel's chicken doesn't have that dark yucky-looking ooze so there's got to be a way.
(Cheryl on 01/12/08)
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