Dr. BBQ: If you wanted to use wood to cook, could you start the wood burning in a barrel and once the wood is hot put it in the smoker? Jeff Hi Jeff, I would probably never want to cook with all wood but if it was the only option I would definitely burn it down to coals before …
Where Do the Pros Buy Meat?
Dr. BBQ: I am new to the world of competition BBQ and I was wondering where the pros purchase their competition meats? Thanks in advance, Clint of the Pig Pirates Hi Clint, I personally buy most of my meat at the large wholesale clubs and I know many of my fellow competitors do as well. In many areas the clubs …
Chicken for Competitions
Dear Dr. BBQ: In competion cooking, what type of chicken is usually used? White meat or dark meat? And which cut is normally used? I would like to go pro next season up in Canada and at the risk of soounding like an idiot , I kinda need to know this, I guess. Can you help? Thanks again, Jules …
How to Get Juicy Venison
Dr. BBQ, I am grilling a venison loin this evening on my BGE. If you have any hints or recipes, that would be awesome. Thanks, Eric Hi Eric, Venison loin is very lean with almost no fat. Just don’t overcook it. Medium rare at the most. I’d use a little BBQ rub and cook it hot and fast. Dr. BBQ …
Adding Spice to Ribs
Q: Dear Dr. BBQ: I am looking for something that I can add to my ribs to make them a sweet-hot. I have the sweetness part down (I think) but don’t know what to add to make them spicy. Could you please help me in this area? Thank you, Roger A: Hi Roger, Like …