Q: Dr. BBQ, I’m retired and have been barbecuing (meaning smoking) for 40 some years. I think that it would be fun to hit the barbecue cook-off circuit and compete. What are the pros and cons of this? –Kevin Tulsa. A: Hi Kevin, This is a great question to start my first column at Fiery-Foods …
Fool-Proof Prime Ribs?
Hi Dr. BBQ: My mother-in-law wants me to smoke a prime rib on my Big Green Egg for Christmas. I am still a bit of a novice and would hate to ruin it. Any tips on an easy, foolproof recipe? Thanks. Myron Hi Myron, I can’t promise this as foolproof, but it’ll give you a pretty good chance at being …
Buy This Book!
Hi Dr. BBQ, I enjoyed watching you on OLN’s All Star BBQ Show. My e-mail for you is what book would be best for someone who wants to learn the secrets of competition BBQ? I have been cooking on my drum smoker for almost a year now and love it, but I know I have so much to learn, especially …
What Makes Good BBQ?
Dear Dr. BBQ: What are the essential components for good BBQ? Lora Hi Lora, That is a short but fully loaded question. In my opinion, the essential components for good BBQ are long slow cooking with wood for flavor and seasoning that will combine with the smoke and heat to caramelize creating an outside bark that has the same …
The Elusive Smoke Ring
Q: Dear Sir, I own a large Big Green Egg and enjoy the results I get from this smoker. My question is, how do I get a nice pink smoke ring in my meat, specifically baby back ribs? My end product is as good as I would hope for–nice and smoky and the meat comes right off the bone–but …