Hi Dr. BBQ, I enjoyed watching you on OLN’s All Star BBQ Show. My e-mail for you is what book would be best for someone who wants to learn the secrets of competition BBQ? I have been cooking on my drum smoker for almost a year now and love it, but I know I have so much to learn, especially …
Help! It All Tastes the Same
Hi There Dr.BBQ, I’m really trying to get better at this but my biggest thing is everything seems to have the same flavor. No matter what I try I can tast the different rubs that I put on but all seem to have that same taste to them. Could it be from the charcoal I’m using?? I have been using …
What Makes Good BBQ?
Dear Dr. BBQ: What are the essential components for good BBQ? Lora Hi Lora, That is a short but fully loaded question. In my opinion, the essential components for good BBQ are long slow cooking with wood for flavor and seasoning that will combine with the smoke and heat to caramelize creating an outside bark that has the same …
Smoke Chemistry Lesson
Hello Dr. BBQ, Is there a core temperature for brisket where the meat accepts no more smoke flavor? I have heard 170 degrees. I double foil mine and add a cup of Italian dressing after about 8-10 hours of 225 to 250 smoking thinking that I have just about reached the 170 degree mark. Then I try to stay with …
Pulverized Goldfish Burgers
Dr. BBQ: I am looking for the recipe that was featured on Good Day Atlanta sometime back and would like to know which book it is in. I wrote it down then but can’t find the recipe now. Will you please help me out. Stacey Hi Stacey, That recipe is in my second book Barbecue All Year Long, but here …