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Q&A Forum With Steven Raichlen

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Thread	Last Post	Replies	Views
Suppliers started by JimmyJazz (5/26/11 at 7:20pm)	I've bought lots of wood from the Charcoal Store, as they... 7/2/11 at 7:36pm by ttosmoker	5	421
Foods other than meat that you like to smoke started by Pete (5/27/11 at 1:54pm)	Tomatoes are also one of my favorites to smoke. One thing I... 7/2/11 at 6:54pm by ttosmoker	10	515
Former BBQ U Alumnus - Electric Smoker or Wood Smoker with Oven? started by bbqjohnnyc (5/29/11 at 3:46pm)	Hi steven, Recently I been caught up with all your bbq... 6/22/11 at 10:23pm by komala	2	633
What is your favorite method for grilling whole fish? started by abefroman (5/26/11 at 8:35am)	Hi, John. Congratulations on your son's graduation. Have... 6/21/11 at 10:16am by Steven Raichlen	4	381
Should I get a charcoal grill doubling as a smoker or a smoker doubling as a charcoal grill? started by MrOrangeCrocs (5/28/11 at 1:37pm)	Thank you Steve and everyone for your inputs. I now have... 6/1/11 at 5:30pm by MrOrangeCrocs	9	472
Thanks Steven started by Nicko (5/30/11 at 7:46am)	Cher Petals, Un grand merci! And to Nicko, again, thank... 6/1/11 at 5:46am by Steven Raichlen	5	245
Peeling ribs - worth it or not? started by BrianShaw (5/28/11 at 11:53am)	The Tomato Corer tool in most cases and places is known as an... 5/30/11 at 10:31am by chefedb	11	407
Favorite herb, spice, seasoning combinations started by Chef Tomain (5/25/11 at 10:13pm)	Hi Steve and the group: My basic brine is 1 gal water, 1 c... 5/30/11 at 5:46am by Lbartosh	4	418
Thank You for This Opportunity started by Steven Raichlen (5/29/11 at 5:53pm)	Dan, can't imagine a better salute than a "tip of the tongs"!... 5/29/11 at 9:43pm by Steven Raichlen	8	461
Kobe & Wagyu started by JJMM121 (5/28/11 at 8:24am)	Jeff, I'm certain I posted a reply to your question... 5/29/11 at 4:39pm by Steven Raichlen	1	192
a big thank you! started by durangojo (5/28/11 at 2:10pm)	That is very gracious of you, Jeff! It's been a pleasure... 5/29/11 at 4:24pm by Steven Raichlen	9	237
Kansas City started by BBQ Boy (5/29/11 at 7:06am)	Your efforts to restore "Primal Grill" to the airways in... 5/29/11 at 3:59pm by Steven Raichlen	3	159
Charcoal Smoker/Grill started by leeniek (5/28/11 at 5:19pm)	I think they are the best of the kamado-style cookers. They... 5/29/11 at 3:38pm by Steven Raichlen	3	201
Never Done started by petalsandcoco (5/26/11 at 5:53am)	Merci aussi. You were a great addition to the discussion this... 5/29/11 at 3:33pm by Steven Raichlen	6	226
Grilling tools for small hands (female grillers) started by smokefill (5/29/11 at 10:32am)	That's a very interesting thought, Smokefill--something I've... 5/29/11 at 3:23pm by Steven Raichlen	1	233
Where's the Offset and WSM Love? started by phatch (5/26/11 at 11:51am)	That was the Horizon "Marshall," phatch, an extremely... 5/29/11 at 9:00am by Steven Raichlen	4	214
Designing your own grill? started by Nicko (5/27/11 at 2:37pm)	Dan, I have never had any substantive discussions with Weber... 5/29/11 at 8:58am by Steven Raichlen	3	241
Best way to grill with wood? started by French Fries (5/26/11 at 3:46pm)	Try it! Some people line the kettle with firebrick first, but... 5/29/11 at 8:53am by Steven Raichlen	6	358
Rubbery Chicken Skin started by BBQ Boy (5/29/11 at 7:02am)	I responded to a similar question on this forum yesterday or... 5/29/11 at 8:52am by Steven Raichlen	1	190
wet wood = creosote not smoldering smoke started by phatch (5/28/11 at 2:13pm)	Phil, your observations make sense, though like you, I am not... 5/29/11 at 8:48am by Steven Raichlen	1	231
Ground meat kebobs on a conventional bbq started by thetincook (5/28/11 at 1:45pm)	I, too, love ground meat kebabs--so much so that I added flat... 5/29/11 at 8:39am by Steven Raichlen	1	150
preferred way to grill on the bone chicken? started by pinny (5/27/11 at 7:14am)	Steve is right. Indirect over high heat. 5/29/11 at 6:49am by Lbartosh	2	162
Former BBQ U Student - Wood Smoker vs Electric Smoker vs Oven? started by bbqjohnnyc (5/29/11 at 6:32am)	Steven: Former BBQ University student here - Class of '09!... 5/29/11 at 6:32am by bbqjohnnyc	0	89
Primal Grill on PBS or Maybe Something Else? started by kaneohegirlinaz (5/28/11 at 12:37pm)	Season 3 is the most recent, kaneohgirlinaz. We had... 5/28/11 at 7:49pm by Steven Raichlen	1	304
Drawing the line started by BrianShaw (5/26/11 at 3:42pm)	Sounds like a plan! Have a great Memorial Day weekend. 5/28/11 at 12:27pm by Steven Raichlen	6	198
Is the low/slow indirect smoking style BBQ truly unique to the American South? started by austincook (5/26/11 at 7:35pm)	My pleasure! Thanks for taking part in the discussion this... 5/28/11 at 10:38am by Steven Raichlen	3	264
BBQ Cooking Class Ideas started by SupraTT (5/26/11 at 9:43pm)	Phatch, thank you for responding to SupraTT. As for the How... 5/28/11 at 10:37am by Steven Raichlen	3	292
Grilling top round started by Kipp (5/26/11 at 7:31pm)	I think meat mechanical meat tenderizers like the one you... 5/28/11 at 10:25am by Steven Raichlen	3	346
Chicken started by catnip (5/28/11 at 9:14am)	I understand what you're saying...this describes the... 5/28/11 at 10:20am by Steven Raichlen	1	147
Kobe & Wagyu started by JJMM121 (5/28/11 at 8:26am)	Jeff, it depends on the meat. If I had a fine Kobe-style... 5/28/11 at 10:17am by Steven Raichlen	1	167
Chicken Skin started by phatch (5/26/11 at 6:33pm)	Just put some babybacks on the smoker with a slather of... 5/28/11 at 10:13am by Steven Raichlen	5	223
Where Would You Like To Cook? started by kaneohegirlinaz (5/26/11 at 8:30am)	Not at this time, kaneohegirlinaz. Our shoots are pretty... 5/28/11 at 10:10am by Steven Raichlen	7	224
Wood Chips started by Chef B (5/27/11 at 8:03am)	Great idea, yogiwan. I used their indoor smoker extensively... 5/28/11 at 7:02am by Steven Raichlen	3	171
Wok on the grill started by halmstad (5/27/11 at 10:33am)	An excellent idea, phatch! 5/28/11 at 6:59am by Steven Raichlen	5	385
Crazy Guy I Am started by dcarch (5/27/11 at 1:30pm)	Have a great weekend. We will likely be barbecuing, too. Have... 5/28/11 at 6:55am by Steven Raichlen	3	233
Woods & Smoke started by JJMM121 (5/27/11 at 4:04pm)	Thanks for the excellent question. I'm afraid I'm a... 5/28/11 at 6:52am by Steven Raichlen	1	154
Gyro started by Koukouvagia (5/27/11 at 4:03am)	That's a great theme for a party. I might just steal your... 5/28/11 at 6:43am by Steven Raichlen	4	198
Tips for spit roasting whole animals started by Nicko (5/27/11 at 10:42am)	Great story. Love it! 5/28/11 at 6:42am by Steven Raichlen	6	529
Lamb started by petalsandcoco (5/28/11 at 6:02am)	Mark Miller, of Coyote Cafe and Red Sage fame, opened a... 5/28/11 at 6:39am by Steven Raichlen	1	152
Grilling shellfish started by Koukouvagia (5/28/11 at 4:41am)	My wife and I summer on Martha's Vineyard, and we love to dig... 5/28/11 at 6:16am by Steven Raichlen	1	105
Doneness started by petalsandcoco (5/28/11 at 5:42am)	The "artistic" method is actually a bit cavalier in this day... 5/28/11 at 6:09am by Steven Raichlen	1	97
Beyond the Grill started by Pete (5/27/11 at 2:11pm)	My professional food writing has been an evolution--just... 5/28/11 at 5:46am by Steven Raichlen	1	151
Baby Back Ribs started by 2foodie (5/27/11 at 2:31pm)	Hi, Liz...sounds like you are doing everything right with... 5/27/11 at 9:07pm by Steven Raichlen	1	171
Dove started by panini (5/27/11 at 1:24pm)	Hey, wasn't even thinking about the confluence of guns,... 5/27/11 at 8:41pm by Steven Raichlen	3	169
Marinades for chicken/pork/beef/lamb and seafood started by cookwithlove (5/27/11 at 12:18am)	As for why certain herbs and spices are used, it's because... 5/27/11 at 12:59pm by Steven Raichlen	2	311
bone-in the loin started by Clairmount (5/27/11 at 11:02am)	That is a huge roast! Make sure the chine bones have been... 5/27/11 at 12:49pm by Steven Raichlen	1	141
Grilling Chicken; Which side to start with started by BrianShaw (5/26/11 at 6:50am)	You could probably have some heavy grade expanded metal lath... 5/27/11 at 11:58am by phatch	3	337
Your go to grill started by Nicko (5/27/11 at 10:49am)	My "go-to" grill, my "desert island grill" would probably be... 5/27/11 at 11:32am by Steven Raichlen	1	248
Spit Roasting Charcoal started by Nicko (5/27/11 at 8:08am)	And thanks for a photo and a link to this rotisserie grill.... 5/27/11 at 10:52am by Steven Raichlen	3	476
The Age Old Question started by kaneohegirlinaz (5/26/11 at 4:18pm)	Wines to match the menu, of course. And there would be... 5/27/11 at 10:32am by Steven Raichlen	3	159

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