Dr. BBQ: I am going to cook a 125-pound hog. I have a hog roaster with a spit, or would it be better to lay it on a grid? I read your book and really enjoyed it, and I would love to take one of your classes but I live in Iowa! Kim Hi Kim, I’d always prefer to lay …
Buy This Book!
Hi Dr. BBQ, I enjoyed watching you on OLN’s All Star BBQ Show. My e-mail for you is what book would be best for someone who wants to learn the secrets of competition BBQ? I have been cooking on my drum smoker for almost a year now and love it, but I know I have so much to learn, especially …
What Makes Good BBQ?
Dear Dr. BBQ: What are the essential components for good BBQ? Lora Hi Lora, That is a short but fully loaded question. In my opinion, the essential components for good BBQ are long slow cooking with wood for flavor and seasoning that will combine with the smoke and heat to caramelize creating an outside bark that has the same …
The Elusive Smoke Ring
Q: Dear Sir, I own a large Big Green Egg and enjoy the results I get from this smoker. My question is, how do I get a nice pink smoke ring in my meat, specifically baby back ribs? My end product is as good as I would hope for–nice and smoky and the meat comes right off the bone–but …
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 …