Hi Dr. BBQ, I enjoy your website,your book and seeing you on TV at the cook-offs. Those cook-offs sure are fun to watch. I am going to grill a “corned beef brisket” and would like to add a small amount of smoke. My question is, at what stage should I add the wood to the charcoal, and how much ? …
Boston vs. Picnic Pulled Pork
Dr. BBQ: I have made pulled pork on a few occasions using a “Boston Butt” roast. Is the “Picnic” roast any better or worse? Which will give you more meat and/or better quality? Thank you. Scott Hi Scott, Those are the two components of the shoulder of the hog. The picnic is the arm and has more bone, usually comes …
The BBQ Sauce Debate
Q: Hey Dr. BBQ, I hear a lot of people debating whether to put BBQ sauce on brisket or not. What do you think? –Jim in NC A: Hi Jim, My preference with all barbeque is to serve the sauce warm and on the side as a condiment. I personally would use very little, if any, …
The Smoke Sweet Spot
Q: Hi Dr. BBQ, Quite often when I barbecue baby back ribs, I find it hard to determine the fine line of just the right amount of smoke and too much smoke. I don’t mean “for my own personal taste,” I mean the difference between the nice, subtle smoke flavor and oversmoked, almost “dirty” taste. Is there any rule …
Marinating Game Meat
Q: Dr. BBQ, I”ve heard that lean meats such as game should be marinated in a vegetable-oil based marinade. Is this true? Can you suggest some other ingredients, too? I like hot and spicy. –Jimmy Oxford, Mississippi A: Hi Jimmy, Marinating lean meats such as game is always a good idea and oil is definitely …