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