Q: Hi Doc: For convenience and time saving I sometimes resort to using a gas-fired BBQ and have been unable to successfully generate smoke using wood chips. Any helpful hints on processes, equipment and materials would really be appreciated. Thanks, Smitty A: Hi Smitty, A gas grill will never work quite the same as a …
Where Can I Get Granulated Brown Sugar?
Dear Dr. BBQ, I am glad I found this site ad I love your book. The only cookbook I have read cover to cover. Anyway, in a few rub recipes you refer to granulated brown sugar. I have looked in specialty shops and the sort all around town and can not seem to find it. Could you point me in …
Lump? Briquettes? What’s the Difference?
Q: Dr. BBQ, I’ve read a lot about charcoal being made out of wood and plywood scraps. Is this true? What is the best kind of charcoal to use? –Cheryl Oakland. A: Hi Cheryl, There are two main types of charcoal, lump and the more common briquettes. Lump charcoal is partially burned wood and briquettes …
Sauce Can’t Replace a Good Rub
Q: Dr. BBQ, How much of an impact on flavor do you think a rub has, considering the fact that I am saucing the meat at the end? Lee Fraser Malden, Mass. A: Hi Lee, I think it has a big impact because of the caramelization that occurs during the cooking process. Think of it …
BBQ TV in Australia?
Q: Cheers, Dr. BBQ: Hey, we just watched the marathon of the All Stars on pay TV here in Australia and are INSPIRED. Do you know of any such events held here in Australia or can you bring your team over and test us out yourself? Regards from an Aussie BBQ wannabee, Rebecca A: Hi Rebecca, That’s very cool, …