Q: Dear Sir, I own a large Big Green Egg and enjoy the results I get from this smoker. My question is, how do I get a nice pink smoke ring in my meat, specifically baby back ribs? My end product is as good as I would hope for–nice and smoky and the meat comes right off the bone–but …
Smoke Chemistry Lesson
Hello Dr. BBQ, Is there a core temperature for brisket where the meat accepts no more smoke flavor? I have heard 170 degrees. I double foil mine and add a cup of Italian dressing after about 8-10 hours of 225 to 250 smoking thinking that I have just about reached the 170 degree mark. Then I try to stay with …
Injecting Pork Butts
Q: Hi, Dr. BBQ I have heard about injecting a marinade into a pork butt for slow-smoking. What and how much should I inject to get the meat flavored all over? Calle A: Hi Calle, I do inject my pork butts before slow smoking. I use a recipe that I got from Chris Lilly of Big Bob Gibson’s BBQ …
Pulverized Goldfish Burgers
Dr. BBQ: I am looking for the recipe that was featured on Good Day Atlanta sometime back and would like to know which book it is in. I wrote it down then but can’t find the recipe now. Will you please help me out. Stacey Hi Stacey, That recipe is in my second book Barbecue All Year Long, but here …
Help! It All Tastes the Same
Hi There Dr.BBQ, I’m really trying to get better at this but my biggest thing is everything seems to have the same flavor. No matter what I try I can tast the different rubs that I put on but all seem to have that same taste to them. Could it be from the charcoal I’m using?? I have been using …