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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 04-27-2010, 02:38 PM   #1
motoeric
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Default Smoke Signals Help: Chris Lilly

Hi,

Now that issue three is up, we are hard at work on issue four.

We are going to have a minor focus on the Fourth of July celebrations and we are interviewing Chris Lilly about cooking for a crowd and parties.

What questions would you ask Chris if you had the chance?

Thanks,

Eric
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Unread 04-27-2010, 02:55 PM   #2
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Would that include questions about the restaurants? I'd like to know why there's such a difference between the 6th Ave. and Danville stores.
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Unread 04-27-2010, 02:57 PM   #3
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What kind of smoker does he use in his bbq restaurant and what does he cook his briskets in?
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Unread 04-27-2010, 03:07 PM   #4
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We are trying to keep the questions along the lines of tips that Chris can offer other cooks.

I'll see if I can slip in a question about their smokers, though!

Eric
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Unread 04-27-2010, 03:11 PM   #5
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Sorry Eric. Hmmmmmmmm. How much overage does he estimate for when cooking for a party? Sometimes many more people than are expected show up, and you want to have enough for everybody, but you don't want a ton of leftovers either.
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Unread 04-27-2010, 03:22 PM   #6
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Eric.........linky no workie.
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Unread 04-27-2010, 03:39 PM   #7
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Quote:
Originally Posted by bbqbull View Post
Eric.........linky no workie.
Thanks! It's fixed now.

Eric
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Unread 04-27-2010, 08:37 PM   #8
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What does he think would be the ideal no-fail dish for someone new to q to make for a crowd?

What was the last dish he bbq'd for a crowd at home? How did it go? Would he do it again?
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Unread 04-27-2010, 09:22 PM   #9
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What's his favorite non-traditional BBQ dish? Not like a pulled pork sammy, but some gem he's got hidden, like some sort of bacon wrapped something or other slimed in something wonderous.
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Unread 04-27-2010, 10:12 PM   #10
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Thanks guys!

Keep 'em coming.

Eric
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Unread 04-27-2010, 10:22 PM   #11
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Is his "walk" natural or something he created and spent time practicing?
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Unread 04-27-2010, 10:33 PM   #12
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Quote:
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Is his "walk" natural or something he created and spent time practicing?
I remember reading that his 'walk' is caused by a spinal disorder that may eventually result in a sled neck. Very sad.
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Unread 04-27-2010, 10:41 PM   #13
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does he find brett michaels annoying?

does his injecting technique relieve frustration?

when is he gonna actually share the "real" pork injection recipe?
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Unread 04-28-2010, 01:18 AM   #14
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What are the top 5 side dishes, and top 5 deserts he likes to serve? Might as well add top 5 appetizers also.
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Unread 04-28-2010, 01:49 AM   #15
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Ask him about the amount of work that goes into the big apple block party for his personal crew. Ask him what he thought about the New York Times article that talked about the stealing of pitmasters among the NYC bbq restaurants and the supposed six figure incomes that they were being offered. lol.......Ask him in all honesty if he believes that to be the best a restaurant needs to spend that kind of money on a pitmaster or if the pitmaster wars were another form of publicity for the wave of restaurants that opened in the last ten years the Manhatten area. Then for the icing on the cake, tell him to tell us if he had to eat at one of the nyc restaurants for his last meal which would it be ? Hill Country ? Blue Smoke ? RUB ? Dinosaurs? Southern Hospitality ?
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