Q: Hello Ray: Got your book and have enjoyed trying out the recipes immensely. I tried your big time competition brisket on the fifth. I followed the directions closely and everything looked beautiful except the meat had a definite twangy afte taste. The only thing I can think of is I marinated it in an aluminum pan with the Schmear …
When It Comes to Wood, Less Is More
Q: Hi Dr. BBQ, I bought your book a few days ago and it is great! I can’t wait to try out the recipes you shared. I need to get the scoop on the proper use of charcoal and wood in a smoker. I have an offset firebox horizontal smoker. Information I have read online suggests you burn down charcoal …
Avoid Burning Wood Chips
Hi Dr. BBQ: Love the book! I use a smoker box but after soaking the chips for an hour or more they seem to dry out and burn. Any suggestions? –Polish Eagle Hi Polish Eagle, Try moving the box around until you find a spot that’s just hot enough to get them to smoke, while not burning up. …
Low Temps Equal Mushy Ribs
Q: Hello Dr. BBQ: I was at a bicycle event here in Redmond a while back. I asked a guy who was selling ribs and had a pretty good setup time/temp. He said he does his ribs at 200 degrees for about five hours. I have heard everyone else doing about 230 degrees or so on the Egg forum. Is …
How to Keep Pork Steaks Warm
Q: Ray, How do you keep pork steaks warm if you are unable to grill them just before you eat? I really don’t want them in 10 gallons of sauce, do I? Thanks, Mike A: Hi Mike, I wouldn’t want them swimming in barbecue sauce, but you probably need some liquid to keep them moist. I’d use a mix of apple juice and …