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Started By
Message
re: Ask Chef Rob anything i might answer.
Posted on 1/7/19 at 9:21 pm to KosmoCramer
Posted on 1/7/19 at 9:21 pm to KosmoCramer
quote:
You're addicted to it.
Seems like your really interested in this your probably close to the CCBBQ fam. Fuc Off troll. Go do something away from the comp for a while. What's your real name you know mine? you won't say cause you're scared of me deep down :)
1
Posted on 1/7/19 at 9:21 pm to t00f
quote:
I supported you after CCBBQ and even bought some Q out of your house.
Same. Damn good BBQ
Posted on 1/7/19 at 9:21 pm to t00f
quote:
I supported you after CCBBQ and even bought some Q out of your house.
That helped out SO MUCH thanks!!!!!!!!!!
Posted on 1/7/19 at 9:22 pm to Rbech108
quote:
Seems like your really interested in this your probably close to the CCBBQ fam. Fuc Off troll. Go do something away from the comp for a while. What's your real name you know mine? you won't say cause you're scared of me deep down :)
I hope for your sake this is an alter.
#sad #bebettterthanthis
Posted on 1/7/19 at 9:22 pm to busbeepbeep
quote:
Same. Damn good BBQ
Yalll saved my arse thanks for the support in my time of need!!!!!!!!
Posted on 1/7/19 at 9:23 pm to KosmoCramer
Hey douche
frick off. Nobody cares what you think. Rob is a good guy.
frick off. Nobody cares what you think. Rob is a good guy.
Posted on 1/7/19 at 9:23 pm to KosmoCramer
quote:
I hope for your sake this is an alter.
Bla bla bla
Posted on 1/7/19 at 9:24 pm to BRgetthenet
quote:
frick off. Nobody cares what you think. Rob is a good guy.
Hes been eating bad BBQ we should pity him :(
Posted on 1/7/19 at 9:25 pm to Rbech108
Any tips on a badass Pork Shoulder, and baby backs?
Posted on 1/7/19 at 9:25 pm to Rbech108
Best way to get crispy skin on smoked bird?
Posted on 1/7/19 at 9:26 pm to Rbech108
If you really cared about the BBQ, you'd open up a pop up with a partner, you do the cooking and nothing else, let he or she run the show, and let everyone feast on your succulent food.
Posted on 1/7/19 at 9:27 pm to Rouge
Breast side up for the last 10 minutes and raise the temp. Come on baw,
Errybodyknowsdot
Errybodyknowsdot
Posted on 1/7/19 at 9:28 pm to RockyMtnTigerWDE
quote:
Any tips on a badass Pork Shoulder, and baby backs?
Finally a real question...
Butts 325 temp smoke till it gets to the color you want then wrap in pink butcher paper till fork tender
Ribs I use the 3-2-1 method
Posted on 1/7/19 at 9:29 pm to Rbech108
1. Where are you cooking now?
2. Did you mentor Chef James Cullen formerly of Upperline?
2. Did you mentor Chef James Cullen formerly of Upperline?
Posted on 1/7/19 at 9:30 pm to Rouge
quote:
Best way to get crispy skin on smoked bird?
Salt the skin the day before then rinse and dry before you smoke. Smoke at a higher temp for poultry...
Posted on 1/7/19 at 9:30 pm to Rbech108
Cool, thank you. 
Posted on 1/7/19 at 9:31 pm to KosmoCramer
quote:
If you really cared about the BBQ, you'd open up a pop up with a partner, you do the cooking and nothing else, let he or she run the show, and let everyone feast on your succulent food.
You askin seems like you would be a JOY to work with....lmao
Posted on 1/7/19 at 9:31 pm to Rbech108
I did some venison jerky yesterday. Started in the oven and finished it in the smoker with pecan. What’s a good smoke time/temp for something like jerky? Pecan the right wood?
Posted on 1/7/19 at 9:32 pm to LSUrme
quote:
Ask Chef Rob anything i might answer.
1. Where are you cooking now?
2. Did you mentor Chef James Cullen formerly of Upperline?
1 No
2 No
Posted on 1/7/19 at 9:33 pm to BRgetthenet
quote:you did that backwards
Started in the oven and finished it in the smoker with pecan.
Meat takes most smoke early in cook
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