Don’t Cook Kebabs in Advance

Jackson Ortega-Scheiner Rubs/Sauces/Marinades Leave a Comment

Help Dr. BBQ: I need to make 40 kebabs and I’d like to cook them in advance. Can I BBQ or bake one day in advance until “almost cooked” and then finish cooking on the BBQ the day of the event? I plan to make chicken kebabs and beef kebabs. I hope you can help! Janet Hi Janet, You really …

Beer-can Chicken Recipe

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ, We are entering a cook-off amateur division in August. We will be cooking on a Weber smoker and Weber kettle, using your championship ribs and chicken recipe. We will cook both ribs and chicken in the smoker. Suggestions on procedures, i.e. ribs on top rack chicken on bottom? Timing? We will be cooking baby backs rather than St. …

Marinade vs. Barbecue Sauce

Jackson Ortega-Scheiner Smoking Leave a Comment

Hi Dr. BBQ: I enjoyed your books greatly. My question is, what the difference between a BBQ sauce and a marinade? Also what is the best way to regulate the heat on a Weber kettle grill– to vent bottom vent or both? Thanks much, Sherwood Hi Sherwood, Thanks for the nice words. A marinade is usually a thinner liquid intended …

Rub for Brisket

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ: I was on Hawgeyes web page and saw your 10-pound box of rub. Was wondering how it would be on whole hog and brisket? I have 7 hogs and five cases of brisket to cook for the Carpenter BBQ Bash supper. Would 30 pounds of rub be enough for that amount of meat? Thank you, Joe Hi Joe, …