Hey Doc, I have been cooking bbq for about ten years. Last year I started cooking in some competitions, contests that have about 30 to 40 cookers. I seem to always finish between 15 and 25. I really would appreciate some help. Since I don’t have a lot of money I usually cook close to home at the smaller …
Flavoring Turkey
Dr. BBQ: I wanted to ask you what rub or brine do you use when you do a whole turkey? Thanks for your time, Chris! Hi Chris, I don’t care to brine my turkeys, I prefer to inject them. I often use a 50/50 mix of Sherry and melted butter. (Don’t buy that nasty cooking sherry. Buy something you would …
Rusty Firebox
Q: Dear Dr. BBQ: My firebox stays rusted and I would like keep it black with a high heat paint or some other treatment. I have heard of people getting the box hot and treating the outside with oil, but I have not seen the results myself and was wondering if you know the best route to go to try …
Getting Saucy
Hello Dr. BBQ, I hope you do not mind me asking you a few questions. I was wondering , when you cook for a competition do you glaze your ribs or brisket with BBQ sauce? And how about pulled pork–does that get a sauce? And if you sauce the pulled pork do you use a traditional tomato base or a …
Temperature Gauging
Dr. BBQ: I have another question for you. What temp gauge do you use, or which ones do you recommend for the internal temp? I bought a Weber remote type, but it didn’t work out. It was OK for a while, then I had to replace the probe, and know it is acting up again. Thanks, Bud Hi Bud: I …