Hey Dr. BBQ: I”ve got your book BIG TIME BBQ COOKBOOK and there is not an internal temp for any of the ribs. If you could help me out I would greatly appreciate it. I have got the Boston butt down and the chicken mastered but I’m struggling with the ribs. They taste good but not all that tender. My …
Presentation Counts
Hello DR. BBQ: I”m curious if you could recommend some tips or a book of presentation tips for the beginning competitor? I have entered a couple of cookoffs but a little unsure of exactly what the judges are looking for. I”ve done both KCBS and Memphis in May. I’ve developed my own blends and taste is good if I say …
Pimento Alternatives
Q: Hi Dr BBQ: I have been having the hardest time finding pimento wood chips (or pimento wood would be better). I am famous for my jerk cooking but lack the authenticity of real pimento wood. Any suggestions? Thanks, ROB A: Hello Rob: No wonder you have been having difficulty finding pimento wood–I just don’t …
Complementary Meats
Q: Dear Dr. BBQ, I find some gatherings just have too much of a good thing—too many choices. Are there certain pairings or meats you like to serve together? –Rubicam St. Petersburg, FL A: Hi Rubicam, I like to serve ribs and chicken together, just seems right and it’s a one-day cook. If it’s butts …
Thoughts on Jedmaster
Q: Dear Dr. BBQ, I noticed you previously used a Jedmaster. Comments on this barbecue pit? Downside? –CJM A: Hi CJM, Yes, I had one of the early Jedmasters back in about 1994. Matter of fact when I bought mine they were using the name Mr. BBQ. It was a bit of a hassle to clean …