I am very happy to welcome topchef as a moderator of the Professionals Only forum. He loves barbecue, and when you read about his experience below, I think you'll decide that he is a great asset to the forum. Thanks, topchef!
I will let topchef tell you about himself:
"I'm a C.I.A. grad., class of '75. Since 1981 I've been the Chef-Owner of The Prince & The Pauper restaurant located in Woodstock, VT. The "P&P" is regarded as one of the top 10 in the state. You might take a peek at our web site www.princeandpauper.com A quick peek at the menu link will give you a pretty good idea of the food I turn out.
I have no problems including a plate of seared Hudson Valley Foie Gras on the same menu which includes a really good BBQ Pulled Pork sandwich. My knowledge of fine French, Italian or Pan-Asian cuisine probably ranks a few notches higher then smoked food/BBQ...but I was the guy, 20 years ago, smoking my own fresh local trout as an alternative to Smoked Salmon. You'll probably find the Smoked Salmon from Ducktrap on the web site menu though we're now back to Maple Cured Smoked Trout now that I've got my Cookshack Model 50 smoker oven.
When I'm not cooking at the restaurant, my passion is great Q at home. I've been told by friends from Houston that my brisket is as good as anything they get at home. My Q sauces, rubs and brines will rival any product on the market. No doubt you have a few folks who know Q better than I do but all I'm offering is a "sounding board" to those folks in need of "ask the chef" answers.
Why offer, you ask? You have a great product which I support because it WORKS. Beyond that, it's a 'food of love thing', as Emeril says."
Donna Johnson
Cookshack, Inc.
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