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  • SCS 038 | Greg Rempe of the BBQ Central Show

    Podcast - Main

    Greg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg got his start in podcasting, the Steak Cooking Association & Guidelines, Competition BBQ, Greg's Fleet of BBQ Grills & Smokers and much more.

    You can find Greg at The BBQ Central Show dot com, download his podcast through iTunes, or listen live every Tuesday, 9-11pm Eastern.

  • SCS 039 | Chef Clint Jolly Live from Chile!

    Podcast - Main

    In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to discuss the cuisine, culture, and what he's been up to.

    Links for Chef Clint

  • Food Safety question

    Forum topic

    Good morning my culinary friends,

     

    I made chef Jacob's chicken stock last weekend, and unfortunately I put one portion in the fridge, as it was my intention to go use it and make soup with the stock as a base, however that chicken stock has been sitting in a container in my refridgerator and now I am wondering if I heat it up and boil it, and then put it into an ice bath, would it be ok to then freeze it and use it later for soup - or would I best throw it out?   

     

    Your input would be very much appreciated.   

     

    Thanks in advance,

    Robyn

  • Nesting Cookware

    Forum topic

    Hi! I need to buy some new cookware, but I'm living in a very tiny space. I find the nesting cookware with removable handles intriguing, such as the Magma 10-piece gourmet nesting set. Does anyone have any experience with these? Thanks!

  • SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge!

    Podcast - Main

    In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com.

    Meathead and his team at Amazing Ribs provide in-depth technical and how-to knowledge for the backyard cooking and live fire enthusiast, including BBQ, Grilling, & Smoking.

    There no-nonsense, science based approach to grilling and smoking has gained them a massive and loyal following.

    Amazing Ribs review archive is second to none, with indepth breakdowns on grills, smokers, BBQs, thermometers and accessories.

  • Large quantities of flour storage

    Forum topic

    I started of as hobby baker (I learned a lot from your podcast, thank you). Now I am selling a few loaves online. 

    I life in the Philippines. Flour and especially organic, low-gluten etc flour is very expensive and often not available.

    Soon I want to import my own flour. That means I would get about 200 to 300 kg of flour at a time which need to last up to 4 months.  

    How do I store that? How do professional baker store their flour. I doubt they keep it for so many months though.

     

    Thanks for your help 

    Andy

  • SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team

    Podcast - Main

    Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss:

  • Hi all

    Forum topic

    My name is Nina and I'm actually not new, but I have returned. I love this site and believe that the knowledge that the chefs and foodies share on Stella has made me a better cook/baker.

  • SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers

    Podcast - Main

    Director of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill, how to identify features that will best fit your needs, and tips and tricks for creating your own BBQ sauces at home.

    Links for Max Good

  • How to Cook a Hamburger

    Basic page

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