Q: Hey Doc, I just returned to my home state of Washington after spending 13 years in Texas. During my stay in the deep south I acquired a taste for really good BBQ. Because I was unable to find any good BBQ restaurants and because cooking is a big passion of mine, I purchased a nice pit and have been …
Tips for Grilled Chicken Success
Q: Hello Dr. BBQ, I have yet to be satisfied with chicken from my cooker (Big Green Egg). I want mild smoke flavor (not overpowering), crisp skin, and moist meat both dark and white. What is the best way to achieve this? –Bob A: Hi Bob, I find that the secret to good chicken is cooking …
In Search of a Nice Rack
Q: Dr. BBQ, I’d like to know how to select quality ribs. I have heard this makes a huge difference, but they all pretty much look the same to me. What are some signs that I am looking at a good rack? –Billy A: Hi Billy, It seems to me that most of the hogs being …
Pulled Pork Techniques
Doc, I made my first pulled pork over Labor Day Weekend. My personal feeling is that the results were just “good.” It had a decent flavor, I used apple and hickory (because cherry wasn’t available at my local store) and it gave it very mild flavoring. I used a trimmed 7 pound butt with Big Time rub and the Big …
Re-grilling Flanks Adds Juiciness?
Q. Dr. BBQ: I was watching my friend cook BBQ flank steaks and he put the done meat back on the grill right before serving to “juice em up.” Is this for real? My thoughts are they will just cook a little more and probably lose a little “juice” rather than do any good. –John Kinel A. Hi John, I’m …