Q: Dear Dr. BBQ, Is there anything I can do with the point end of a brisket after I cook a whole brisket? –Mikey Tuscaloosa A: Hi Mikey, There sure is. I happen to think the point is the best part for eating. It’s not as pretty for slicing, and it has a lot more …
K.C. Masterpiece Original—But Hotter
Q: Hi Dr. BBQ, Love your Fiery-Foods site! I also love K.C. Masterpiece Original style barbeque sauce. I am in search of a sauce with the taste characteristics of K.C. Masterpiece Original style but with the heat level of a Dave’s Insanity or similar sauce. Currently I usually add Dave’s or my homegrown habaneros to the K.C to get …
Proper Pulled Pork
Q: Dr. BBQ, I am aware of several methods of “pulling pork.” My questions is: How long should a pork butt rest prior to pulling and what is the best method to “pull” it? –Ren Algonquin, IL A: Hi Ren, I like to tent my pork butts with foil and let them rest for at …
A Safe Temperature
Q: Dr. BBQ, If I were asked to bring lots of pre-cooked food (ribs, brisket, chicken, etc.) to, say, a picnic, what would be the best way to take everything and have it stay warm, and at what temperature do I determine that the food is no longer consumable? For instance, I have a brisket that is in a …
A Fix for Rubbery Chicken Thighs
Q: Hello Dr. BBQ, When cooking chicken thighs or halves, over indirect heat, the skin normally comes out slightly rubbery. What do you suggest, to alleviate this common problem? Jim Pluck U BBQ A: Hi Jim, I try to cook my chicken at a higher smoker temp, like around 300°F. That seems to help. The …