Q: Hey Dr. BBQ, I”m always playing around with appetizers on the grill. Just wondering if you could share a few of your favorites. –Mike Des Moines A: Hi Mike, Appetizers are a great opportunity to experiment and have some fun. Here are a couple ideas: Portobellos marinated in Italian dressing, grilled …
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 …
Dehydrating Jerky
Q: Dr. BBQ, At what temp should you dehydrate jerky?–Dan A: Hi Dan, Jerky should be dried at 140°F for about 8-10 hours. –Dr. BBQ
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 …