Hi Dr. BBQ, I live in Australia and love BBQ. Could you tell me what a Texas Crutch is? Regards, Paul Hi Paul, Good to hear from Down Under. The term Texas Crutch refers to the use of aluminum foil when cooking barbecue. It seems some stubborn old dudes don’t think it’s right and they claim it all started in …
How Long to Cure Fresh-Cut Hickory?
Q: Dear Dr. BBQ: I would like to know how long should fresh cut hickory cure before I can use it in my smoker. Thanks, Bill A: Hi Bill, A year of seasoning would be best, but you could use it a little early if you need to. Make sure it stays dry and gets plenty of room to breathe. …
Grilling with Wood
Q: Dear Dr. BBQ: I want to try to go back to the basics and grill over wood. I have oak and apple wood available to do this but have no earthly idea how to do it. Help! Susan A: Hi Susan, Grilling with wood can be fun, and the taste is like no other. You”ll …
Wanted: A Grill with Space
Dr. BBQ: I’m in the market for a smoker, but I am surrounded by Green Eggs (father, brother, cousin) but a little concerned with the cooking space. I know the Green Egg makes an Extra Large model, and I’m wondering if you could tell me the quantity of meat that you could cook on one (butts, ribs, etc.) at one …
Dry Spareribs
Hi Dr. BBQ, I enjoy smoking spareribs but they come out a little dry. I usually go about 6 hours at 250° degrees. I also spray them with red wine or cider vinegars. Is there something else I should be doing? Thank you, Bill Hi Bill, I’d say you’re probably cooking them too long. How do you decide when they’re …