Hello Dr. BBQ I use pecan sticks, split logs in my Weber with the lid on, and have been getting a spicy, hot, bitter flavor when I cook chicken or vegetables. The smoke makes the chicken brown/black and the bitter taste of the smoke stays on the meat. Should I soak the wood, change to oak, anything different? Thanks for …
Trim the Fat Cap After Cooking
Q: Hi Dr. BBQ, I have a question about cooking pork butt. The fella who taught me to BBQ instructed me that when prepping a butt to remove all of the fat cap. This he based on the fact that there was so much internal fat that the extra grease from the fat cap added nothing. What is your opinion …
Grilling Beef Liver
Q: Hello Dr. BBQ: Can you grill beef liver? If so, how? — Susan from Iowa A: Hi Susan, Well the simple answer is that you can grill anything. I think I’d start it on a piece of oiled aluminum foil until it firmed up. Just don”t overcook it and it should work out …
BBQ Hawaiian Style
Dr. BBQ, While I like bbq w/ some bite to it, my wife has been asking me if I could come up with a rub and sauce that is a sweet/tropical/Hawaiian/(pineapple?) for ribs and chops. Can you recommend a rub and sauce to buy or modify? P.S. She’s the one who bought me a Big Green Egg for Christmas last …
What’s the Best Smoker Box?
Dr. BBQ, What is the best smoker box or tray out there that really works? Can you really convert your BBQ grill to a wood-burning smoker grill? Steve Raichen says it is the Sam Smoker Pro. What are your thoughts? Thanks, Sandy Hi Sandy, I must admit that I don’t cook on a gas grill much these days, but I …