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 …
How to Keep Brisket Moist
Dear Dr. BBQ: My question concerns smoked brisket. I smoke them whole at 225 degrees for about 13 hours, to an internal temp of 185 degrees. They always taste fantastic. My last time included my wrapping the brisket tight in foil, putting it in an Igloo, and transporting in to a friends house. The brisket stayed hot, and juicy in …
Determining Portions
Dr. BBQ: How do you determine portions when catering 125 people. Pork ribs, shoulder, chicken are the meats. Thanks, M. Emmons Hi Markus, A typical serving of pork is 4-6 ounces, but with other meats I’d go with 4. One piece of chicken per guest is good and 2-3 rib bones. This is probably too much food but I always …
Tips for Thighs
Dr. BBQ: I have most of your books but I missed you when you had the class in California this year so I didn’t get your expert advise on how to prepare thighs for competition. If you could give me a few hints or lead me to one of your books that covers that subject I would be grateful. Being …