Hi Dr. BBQ, I enjoy your website,your book and seeing you on TV at the cook-offs. Those cook-offs sure are fun to watch. I am going to grill a “corned beef brisket” and would like to add a small amount of smoke. My question is, at what stage should I add the wood to the charcoal, and how much ? …
Grate-Level Temperatures
Hi Dr. BBQ: I noticed a lot of your recipes say to keep the grill on 375 degrees, would this be the same for charcoal grills as well? For example, your Championship Rib recipe. How many hours would these ribs take to cook and at what degrees? I have a standard Weber Grill, probably only enough room for one slab …
Basting Backribs?
Dr. BBQ, I am in the process of buying a commercial, NSF BBQ smoker. Would you suggest gas or electric? Thank you, The Lunch Hut Hi Lunch Hut, If you’re looking at only NSF rated smokers you’re going to be OK either way. They’ll all be good quality restaurant equipment that’s easy to clean and will have a good long …
Wrapping Your Meat
Dr. BBQ, I am fellow Lakeland”er and have seen you at several local events. My Daughter Melissa who is 13 is a Que Freak! She has already won Overall Grand Champion in the Kids”s Que for her Ribs at the 2005 Mulberry Fine Swine at the Pit and First Place for Chicken in the same contest. The Judge in the …
Boston vs. Picnic Pulled Pork
Dr. BBQ: I have made pulled pork on a few occasions using a “Boston Butt” roast. Is the “Picnic” roast any better or worse? Which will give you more meat and/or better quality? Thank you. Scott Hi Scott, Those are the two components of the shoulder of the hog. The picnic is the arm and has more bone, usually comes …