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Old 12-27-2006, 07:21 PM   #1
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Does anyone have a real question for me to ask Ray Lampe... me or pm me with it! I will read it to him just like a long distance dedication and you'll hear his answer on Monday's show!

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Old 12-27-2006, 07:41 PM   #2
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How long does he rub his meats before putting them on. Yes, I'm serious. There are some people who do it many hours before and some who do it right before it goes on the pit. Just want to get his opinion and hear from his experience how much difference it made to him and did it make any difference in how they finished, in his opinion. I think too long pulls moisture from the meat from the salt.

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Old 12-27-2006, 07:49 PM   #3
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Does he inject and does it affect his cook times , like cook faster or slower?
I hope this isn't negative!
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Old 12-27-2006, 08:03 PM   #4
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If he could wave his magic wand, what would the KCBS look like as an organization in 5 years? 10 years?
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Old 12-28-2006, 07:13 AM   #5
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ask him for his thoughts on if a moist cooking environment
differs from a dry one....for example, using a water pan vs
an electric smoker...
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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Old 12-28-2006, 07:43 AM   #6
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I'd like his thoughts and his procedure for cooking meats.

1. Does he bring the meat to room temp before cooking, Or does he put them on cold
2. After answering question #1, in his opinion, is there an advantage to either, or is it a personal preference?
3. At any point of a cook, other than holding, does he foil.
4. Fatside up or down for his briskets?

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