How to Garnish

Dave DeWitt Cookoff Questions Leave a Comment

HI Ray, I have a question about how to garnish my turn in box, I’m doing my first competition that requires it.I will be competiting at the Plant City PIG JAM . OK  how do I go about doing my tray , do I put in the garnish first then the meat or put meat in first then garnish? Any help is …

The Truth About Sour Glands

Jackson Ortega-Scheiner Cookoff Questions Leave a Comment

Q:  Dr. BBQ,   I’ve heard a few hardcore bbq’ers talk about “sour glands” in butt roasts that they always remove before cooking. What are they? Where are they? I now hear the same things exist in chicken thighs! Is there truth in this, and does removing these “glands” really make a difference, either in competition or in my backyard …

Complementary Meats

Jackson Ortega-Scheiner Cookoff Questions Leave a Comment

Q:  Dear Dr. BBQ,   I find some gatherings just have too much of a good thing—too many choices.  Are there certain pairings or meats you like to serve together?   –Rubicam   St. Petersburg, FL   A:  Hi Rubicam,   I like to serve ribs and chicken together, just seems right and it’s a one-day cook. If it’s butts …

Pimento Alternatives

Jackson Ortega-Scheiner Cookoff Questions Leave a Comment

Q: Hi Dr BBQ:   I have been having the hardest time finding pimento wood chips (or pimento wood would be better).  I am famous for my jerk cooking but lack the authenticity of real pimento wood.  Any suggestions?   Thanks,   ROB   A: Hello Rob:   No wonder you have been having difficulty finding pimento wood–I just don’t …

Bottling Resources

Jackson Ortega-Scheiner Cookoff Questions Leave a Comment

Q: Dr. BBQ,   I would like to bottle my BBQ sauce, mostly for friends and family. I have found information on canning but no information on bottling. I understand there has to be a certain Ph value for shelf life or citric acid may need to be added. Can the sauce be bottled in sterile containers without a canning …