When to Add the BBQ Sauce

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Dear Dr. BBQ: I’m having a debate with my brother-in-law. We get along good with everything except  when it comes time to add the BBQ sauce. One of us says the last 5 to 10 minutes when the chicken is still on the grill. The other (bro-in-law) says not to add it until chicken is off the grill. He insists …

Do Indoor Grills Work?

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Q:  Dr. BBQ,   Do indoor electric grills really work?  Is the flavor the same as with an outdoor gas grill?    Walter in Omaha.   A:  Hi Walter,   The answer to the first question is yes, they do work but the answer to the second question is no, the flavor is not the same as an outdoor gas …

Considering Competing?

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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 …

Guaranteed Smoke Ring?

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Q:  Dr. BBQ,   Is there a way to get more of a smoke ring in the meat you smoke, or is it just the luck of the draw?   –Heywood   Iowa   A:  Hi Heywood,   The redness that we call a “smoke ring” is a chemical reaction, and it can be manipulated. A simple trick is to …

Trimming Brisket

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Q:  Dear Dr. BBQ,   When trimming a packer-trim brisket, how much do you recommend taking off, and what do you leave? Do you ‘que the tip as part of the flat or not? When answering, please consider that I have a larger wood-burning offset and prefer not to be opening doors and mopping to keep the meat moist, at …