Start your burners

[Frank Ross]

OK, interest was expressed in having an outdoor cooking forum, so have at it. I'm looking for some good stuff in this section. Enjoy, FR

[Stumpjumper]

All righty then--Way to go Frank:

O.K.--What do you outdoor cooks want to start with?

Breakfast--Dinner--Supper?--I know,lets start with a question or two:

(1) Whats the difference between a cook and a chef?

(2) Whats your favorite cooking utensils?

(3) Do you need a "cookbook" in order to cook (hint to question #1)

(4) Do you only cook a small quantity of food at a time or enough to "feed the masses" (such as in trying to fill the bellies of cajuns)

Once we get some input on the above we will start "cooking" with gas and wood baby----------

[beeell]

OK Stumpjumper, I've got your answers. I get what ya sayin on number 3 too. #1- the difference between a cook and a chef...Anyone can cook, but ya gotta love it to become a chef.
#2 Gotta be tongs, you don't wanna loose it using a spatula, and ya don't want the jiuces runnin out using a fork.
#3 Cookbooks are good to use if you're just getttin started, once you know your flvavors though, cookbooks make good hot pads.
And #4, If you were to come visit us, you could ask the entire neigborhood where we live, because they've all been there eatin. We decided to do a little benifit to help send us to KC in September. We served 90 folks, 180 lbs of meat at 5:00pm sharp. No bad for amatures I think.