Doc, I made my first pulled pork over Labor Day Weekend. My personal feeling is that the results were just “good.” It had a decent flavor, I used apple and hickory (because cherry wasn’t available at my local store) and it gave it very mild flavoring. I used a trimmed 7 pound butt with Big Time rub and the Big …
Re-grilling Flanks Adds Juiciness?
Q. Dr. BBQ: I was watching my friend cook BBQ flank steaks and he put the done meat back on the grill right before serving to “juice em up.” Is this for real? My thoughts are they will just cook a little more and probably lose a little “juice” rather than do any good. –John Kinel A. Hi John, I’m …
Smoker Temperature Problems
Dear Dr. BBQ I have a smoker that is similar to the 55-gallon drum, with a fire-box off to the side. I bought it at Home Depot. I’ve been using charcoal, with some wood chips for flavor. I’m having a few problems. After about an hour or so, the temperature dips pretty low, and I can’t get it back up. …
Baste, Mop, Slather—What’s the Difference?
Q: Dear Dr. BBQ,This may sound like I’m splitting hairs, but it’s kind of important to me. In most BBQ and grilling recipes, they call for a liquid concoction that’s applied to the meat while cooking. This liquid concoction has been designated as “baste,” “mop,” or “slather.” When I was first learning to cook outdoors, “baste” was the common word. …
Dripping Blood
Ray, I have your book and asked you a couple of questions on the Weber forum. My brother and I have started competing this year and have had some success. One problem we’ve had is that our St. Louis-style ribs bleed out the bone ends and some bleeding occurs on the surface of the meat. We use Webers so some …