Q: Hi, DR. BBQ: I enjoy your website, your book, and seeing you on TV at the cook-offs. Those cook-offs sure are fun to watch.I am going to grill a “Corned Beef Brisket” and would like to add a small amount of smoke. My question is, at what stage should I add the wood to the charcoal, and how much? …
No Reliable Listing for Hot Sauce Heat Scales
Q: Dave,I’ve looked around the internet but haven’t been able to find a listing of relative heat for the different commercial hot sauces. A listing, for example, which would let you see whether Dave’s Insanity Sauce is hotter than, say, Crazy Jerry’s Brain Damage. Is there such a thing?Thanks, Tom A: Hello Tom:The problem is that the manufacturers either:1. Don’t have …
Marinade Is No Cure for Dry Steak
Q: Dear Dr. BBQ, What is the best marinade for steak, something that helps to keep it from getting dry and tough? –Tasharra A: Hi Tasharra, I’m not sure what cut of steak you’re cooking but if it’s getting dry and tough you are probably just overcooking it. No marinade can help that. Try buying a …
Slicing Whole Briskets
Q: Dr. BBQ, Would you describe the process to slice whole briskets? –Bruce Michigan A: Hi Bruce, Here is what I do: I separate the top and bottom, and then trim most of the fat from both pieces. The flat gets sliced across the grain and the point gets chopped and tossed with a little …
NM Farm & Ranch Heritage Museum
New at one of my favorite New Mexico museums is a display called "Real Cristales: Royal Crystals of La Granja, Spain," that features about 70 pieces that were produced in a glass factory under the direction of the King of Spain. Most of the pieces were created around 1760 and were later sold in Mexico. The exhibit runs through December …