Hi Dr. BBQ: I wanted to BBQ a Corned Beef Brisket. I don’t need to smoke it. I’m using charcoal. What could I use as a marinade? And what would be a few ways of cooking it on the grill? How long do you think it will take? Thank you very much for your time. Chris Hi Chris, I wouldn’t …
Competing in Texas
Hello Dr. BBQ: I currently have your book for BBQ and love it. I currently live in Texas and have started cooking in Texas competitions which are way different than KCBS competitions. Do you have any suggestions on a book to give me guidelines on how to cook in Texas competitions? I am struggling with ribs in Texas and need …
“Feel” the Meat
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 …