Q: Hi Dr. BBQ: A friend of mine told me that if I added liquid smoke to my marinade that my pork chops would taste smoky after grilling. Is he right? –James in Austin A: Hi James, Well yes he actually is right. Liquid smoke is a by-product of the charcoal making process so …
Smoke-Roasted Beef on a Beefeater
Q: Dr. BBQ:Tongs versus a fork for turning meats on the grill?— Betty A: Hi Betty,It”s tongs for me. It”s never a good idea to pierce any meat unless it”s time to eat it.–Dr. BBQ
Measuring Temperature
Hey Dr. BBQ: First of all let me wish you a late happy birthday – I hope you had a great one! I have been doing many dishes from both your cookbooks (as I can proudly say I own both). These two are the best cook books I have ever owned. You are a wealth of knowledge and your books have …
Barbecue Classes?
Dear Dr. BBQ: Do you have any advice to help me with BBQ books or classes, especially about cooking whole hogs? Johnny Hi Johnny, There are a whole bunch of cooking schools these days and plenty of books about BBQ cooking. I’ve even got some myself that you can see at www.drbbq.com But most of us don’t cook many whole …
Lay Off the Wood
Hello Dr. BBQ I use pecan sticks, split logs in my Weber with the lid on, and have been getting a spicy, hot, bitter flavor when I cook chicken or vegetables. The smoke makes the chicken brown/black and the bitter taste of the smoke stays on the meat. Should I soak the wood, change to oak, anything different? Thanks for …