Hi from MotoChef

[motochef]

I"m a personal chef in the Chicago-land area and have been professionally trained and I'm an Italian Culinary Food Specialist with Academia Barilla. I have a web page at www.motochefservices.com Facebook at http://www.facebook.com/pages/MotoChef-Personal-Chef-Services/171341869550 and on Twitter@moto_chef. I have helped a few people out with questions and I think that you can make anything you want to make! All it takes is knowledge. If I can help I will!

Happy cooking!

Chef Robert B

 

[scarbelly]

Hey Moto glad to see you on this side of the forum

We have had a great dialog via PM and he has been very helpful

 

[meateater]

When your ready to smoke we'll spark the coal. 

 

[SmokinAl]

   Glad to have you with us!

 

[africanmeat]

Welcome to SMF Robert I am glad you joint us

Don’t forget the Qview  

 

[raptor700]

Glad your with us Robert

 

 

[masterofmymeat]

Chef Robert be welcome. Always good to have razor sharp

peeps to go to when there is a question. I'll be checking in

to see your Facebook page and website.

Again, Welcome aboard the forum, it's a great one...James

 

[beer-b-q]

 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

Sign up for Jeff's 5-Day eCourse.   Click Here

Tips For New Members.

1. Go into your profile and Under Location put where you are.
2. City & State or Area & State will do. This will help members when answering your questions.
3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
4. Do Not Post  your other questions and smokes in the Roll Call Forum.
5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
10. A good choice for a remote dual probe thermometer is the Maverick ET-732
11. Remember, We Always Cook by Temperature and NOT BY TIME...
12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
13. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
14. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...