Q: Dr. BBQ, Do indoor electric grills really work? Is the flavor the same as with an outdoor gas grill? Walter in Omaha. A: Hi Walter, The answer to the first question is yes, they do work but the answer to the second question is no, the flavor is not the same as an outdoor gas …
A Word About Temperature
Hi Dr. BBQ, It was great to meet you at the Atlanta EGGtoberfest this year. I have been using an Egg for almost a year now and have attempted my first Briskets since meeting you in Atlanta. The Brisket recipe from your book, “Big-time Competition Brisket,” is great; especially your Big-Time BBQ sauce! My Briskets have been very good but …
Nothing Wrong with “Set It and Forget It” Cookers
Hi Dr.BBQ, I have a question for you about competitions. I know that you cook on the Egg, so I was wondering about your feelings about what I call “the set it and forget it cookers” like the Fast Eddy and the Tragers. Do you feel that competition cooking should be done only on charcoal and wood? I am not …
Smoke Chemistry Lesson
Hello Dr. BBQ, Is there a core temperature for brisket where the meat accepts no more smoke flavor? I have heard 170 degrees. I double foil mine and add a cup of Italian dressing after about 8-10 hours of 225 to 250 smoking thinking that I have just about reached the 170 degree mark. Then I try to stay with …
Injecting Pork Butts
Q: Hi, Dr. BBQ I have heard about injecting a marinade into a pork butt for slow-smoking. What and how much should I inject to get the meat flavored all over? Calle A: Hi Calle, I do inject my pork butts before slow smoking. I use a recipe that I got from Chris Lilly of Big Bob Gibson’s BBQ …