Posts by butternut

Thanks for the link and the help. The slits part has me confused. I've read NOT to slice the skin in any way, but also have heard the advice of "slicing". Seems like an important part.... Since it is on a propane bbq...

Hi All- I'm catering a b-day party featuring a whole 60# suckling pig. I've rented a big propane rotisserie grill for this, but I'm not sure how to procede, as digging a pit is not an option. My questions: 1. How much time/temp....

Hi Folks- Baking-the final frontier for this cook. I've done most everything else in this biz, but I've never been much of a baker. I suppose it always seemed too exact a science, or something.....:D Please clue me in to what a...

ok, that's the second time in 3 posts that I've been edited. The soup na-i, the senfield character, is what I was referring to last post..... thanks!

J. Peterson, the bluegrass guy? Oh, you must mean the soup chef. I'm going for the soup **** himself! butternut:p

Hi Folks- Just wanted to introduce myself...butternut the soupguy here, posting threads first (see equipment) and introducing later. Sorry to be so bassackwards; just too **** excited to see the life in this forum!