Dear Dr. BBQ: I’m having a debate with my brother-in-law. We get along good with everything except when it comes time to add the BBQ sauce. One of us says the last 5 to 10 minutes when the chicken is still on the grill. The other (bro-in-law) says not to add it until chicken is off the grill. He insists …
Use Less Wood
Q. Dr. BBQ: I have pit problems. I don’t know what the problem is but i think it is too much wood. My ribs tasted like a camp fire but my ribs on the gas grill were good. If I can not fix my pit problems I will not be one of the best BBQers in the world and if you have ideas can …
Fool-Proof Prime Ribs?
Hi Dr. BBQ: My mother-in-law wants me to smoke a prime rib on my Big Green Egg for Christmas. I am still a bit of a novice and would hate to ruin it. Any tips on an easy, foolproof recipe? Thanks. Myron Hi Myron, I can’t promise this as foolproof, but it’ll give you a pretty good chance at being …
Nothing Wrong with “Set It and Forget It” Cookers
Hi Dr.BBQ, I have a question for you about competitions. I know that you cook on the Egg, so I was wondering about your feelings about what I call “the set it and forget it cookers” like the Fast Eddy and the Tragers. Do you feel that competition cooking should be done only on charcoal and wood? I am not …
A Word About Temperature
Hi Dr. BBQ, It was great to meet you at the Atlanta EGGtoberfest this year. I have been using an Egg for almost a year now and have attempted my first Briskets since meeting you in Atlanta. The Brisket recipe from your book, “Big-time Competition Brisket,” is great; especially your Big-Time BBQ sauce! My Briskets have been very good but …