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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-14-2008, 10:59 AM   #1
Sledneck
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Default Personal chef, BBQ judge ready to serve



Hey the cooker in this link looks familiar



Ross County soon will be experiencing a new source of barbecue.
Neil Zizelman and his partner, Traci Shnider, will be opening up their business called T&Z Culinary Creations, a personal chef service.


The service will provide a personal chef service for any occasion, from comfort food to fine dining or intimate dinners.
From ribs to pulled pork, his service will provide customers with some delightful food slowly cooked and enjoyable, the partners say.
Zizelman showcased his cooking skills Saturday in front of a crowd at the Chillicothe Farmers Market.
Sizzling some ribs, he showed some of his key tips to making barbecue taste delicious.
"It's important to have the meat tender, but not too tender," he said.
Not only a chef, he also is a certified judge with the Kansas City Barbecue Society.
Being a judge is rewarding, but it can be challenging at times.
"You can't eat one piece of meat, and say that's the best without trying, all the rest of the contestants." he said.
When judging barbecue, he said he looks for something different that stands out.
"You always want to look for a unique taste in food," he said.
Competition is broken down into three categories - taste, tenderness and appearance.
"You want to make your meat tender, but not too tender where it is falling off the bone," he said.
Zizelman took a class to become a certified judge, something he is very happy he did.
"It's very fun to go around and taste different barbecue foods," he said.
Looking forward to opening his business, he said residents can expect great service with great food.
His services include buying the food and preparing the food for the customer.
"The only thing they have to do is just sit there and eat," he said.
He did offer a few tips for people interested in making the perfect ribs.
They need to be cooked slow for five or six hours, that way they can be tender, he said.
One other piece of advice.
If you are cooking briskets, he suggest they be allowed them to cook for 10 to 18 hours so they can be juicy and tender as well.
(Phillips can be reached at 772-9376 or via e-mail at phillips@nncogannett.com)
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Unread 07-14-2008, 11:10 AM   #2
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Cool! Nice picture!
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Unread 07-14-2008, 11:34 AM   #3
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Great story.Must have missed the pic of the smoker though...
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Unread 07-14-2008, 01:24 PM   #4
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I can't see a smoker either Sled, but enjoyed the story.
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Unread 07-14-2008, 01:32 PM   #5
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I can't see a smoker either Sled, but enjoyed the story.

click the link.
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Unread 07-14-2008, 01:46 PM   #6
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Quote:
Originally Posted by Sledneck View Post


Hey the cooker in this link looks familiar

Being a judge is rewarding, but it can be challenging at times.
"You can't eat one piece of meat, and say that's the best without trying, all the rest of the contestants." he said.
When judging barbecue, he said he looks for something different that stands out.
"You always want to look for a unique taste in food," he said.
Yep, that's me with Tilly in the background.

Just so everyone knows, the reporter COMPLETELY fabricated the above!!

Anyone who has judged knows that the only way to "try all the rest of the contestants" Q is if there is 6 teams or less.

Don't have any idea where she got the "unique taste in food" part either.

Hopefully, there aren't too many people around here that know the judging process and think I was trying to B.S. the reporter.
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Great on chicken, burgers, brats, great on ribs too!
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Unread 07-14-2008, 01:54 PM   #7
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HEY! I met that guy!

Hey everybody, I met a famous guy!
Nice story Neil.
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Unread 07-14-2008, 02:41 PM   #8
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Quote:
Originally Posted by BBQchef33 View Post
click the link.
I clicked the link, but didn't realize that the background was a smoker - duh!
Now I see the smoker in the avatar and it all makes sense.
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Unread 07-14-2008, 03:20 PM   #9
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Looking good Neil!!!! At least you didn't give out ALL your secrets on ribs.... lol
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Unread 07-14-2008, 04:05 PM   #10
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Congrats on the press!

I can just see Mr. Newbie trying to cook a brisket based on this article....."It says I need to cook it between 10 and 18 hours. I wonder what temp? 350? 425?"
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Unread 07-14-2008, 07:01 PM   #11
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Congrats brother - good pic!
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Unread 07-14-2008, 07:06 PM   #12
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Cool Deal Neil!! I assume the event went well this weekend ??
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Unread 07-14-2008, 07:20 PM   #13
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Quote:
Originally Posted by Harbormaster View Post
HEY! I met that guy!

Hey everybody, I met a famous guy!
Nice story Neil.
That's funny, first thing i thought...I know that dude!!

Asking questions one week, semi famous the next!!
Nice job Neil!
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Unread 07-14-2008, 07:54 PM   #14
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go neil, go!
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Unread 07-15-2008, 06:55 AM   #15
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Thanks guys!

We had a good time, although it was stinkin hot.

I thought the demos went well.
There was a crowd of around 25 to 30 that were watching me.

Passed out lots of business cards.
A little over 100 of them.

There are pics of all this in my albums in my profile.

"BBQ Demo" is the name of the album.
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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT]
Great on chicken, burgers, brats, great on ribs too!
Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL]
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