Stuffed Pork Loin

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Q:  Hi Dr. BBQ,   Notwithstanding that pork loin is lean enough to be grilled, rather than smoked, what recommendations would you have for stuffed pork loin to be cooked on the smoker? Are there any special tricks you recommend regarding preparing the stuffed loin from a procedural standpoint?   Ken   Houston, TX   A:  Hi Ken,   I …

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 …

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 …

Nothing Beats Slow-Cooking Brisket

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Q:  Dr. BBQ,   I thought I would seek your wisdom and thoughts on this subject: Brisket, to marinate or not. I have read on the BBQ Forum that some people do not marinate. I read one thread that used buttermilk; I have tried this and it does work. I am wondering, do you marinate using an acid-based marinade to …