Q: Hi Dr. BBQ, Chicken legs and drumsticks are pretty flexible and hard to overcook, plus the dark meat has much more flavor. What is your favorite way to cook these pieces? –Chris Virginia A: Hi Chris, I also prefer dark meat, both as a diner and as a cook. I think that”s why many …
Avoid That “Leftovers” Taste
Q: Dr. BBQ, Are there any tricks to keeping leftover barbeque and reheating it? Every time I try, it seems to dry out. –Denise Wisconsin A: Hi Denise, Try to keep the meat as fresh as possible by wrapping or putting it in a Ziploc bag as soon as possible. I reheat small portions in …
Doctorate of BBQ?
Dr. BBQ: I wanted to know the contact info for a barbeque doctoral program that is located in Tennessee. Do you know anything about this? Please let me know as my husband is an avid barbequer and judge and he heard about this. Thanks, Margaret Hi Margaret, I don’t know about any BBQ doctorate program in Tennessee. The Kansas City …
Tips for Using Wood Chips
Q: Hi Doc: For convenience and time saving I sometimes resort to using a gas-fired BBQ and have been unable to successfully generate smoke using wood chips. Any helpful hints on processes, equipment and materials would really be appreciated. Thanks, Smitty A: Hi Smitty, A gas grill will never work quite the same as a …
Where Can I Get Granulated Brown Sugar?
Dear Dr. BBQ, I am glad I found this site ad I love your book. The only cookbook I have read cover to cover. Anyway, in a few rub recipes you refer to granulated brown sugar. I have looked in specialty shops and the sort all around town and can not seem to find it. Could you point me in …