re: Ask Chef Rob anything i might answer.

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You should open a BBQ! lmao

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Dumb question - everyone who sells Q has baked beans. What about yours. From dry or a canned bean? What did you add. I'm not from your area so I never had your stuff - were your beans thick or runny.

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Dry beans that I would cook and mix with my sweet bbq sauce and rub. I would then smoke uncovered until it got as thick as I wanted. I would put any smoked meat scraps from the previous day in there too

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With bbq being so regional, do you have a favorite style/version?

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My style was NOLA style with local ingredients like Steens. I took the best of TX, MS, AL, GA, and KC and made a unique style of BBQ in NOLA...not so long ago lol

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That new pitmaster at CCBBQ can’t hold your jock strap.

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He was a quirky dude, always wanted my secrets. Now he has some of them I guess. They deserve each other lmmfao

What happened with the yakitori concept?

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The ultimate backyard bbq question - do you foil ribs/brisket or not?

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I tried it every way...foil worked best for me. You just need to know when to do it. If you do too soon not enough color on the bark. If you do to late it drys out and you lose your burnt ends. Hard frickin job back yard or Pro!

9 Pages lol yall are too much. This is fun tho!

You seem to have a reputation around here but I've enjoyed lurking on this thread.

Thanks for the tips and recipes. I'm sure I'll be incorporating into my cooking soon.

Question: Ever dabble in bacon?

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people think you have personality issues

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Most people that think that never met me sad to say. Those that know me love me and my food :)

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Not much...I did get a huge splinter in my finger that was fun.

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Would have liked to see a spin on yakitori as a pop-up.

On another note, can we get your daughter back working for Justin at Bevi Midcity? She was so much faster than the old lady that is always in there who screws up my orders.