HI Ray, I have a question about how to garnish my turn in box, I’m doing my first competition that requires it.I will be competiting at the Plant City PIG JAM . OK how do I go about doing my tray , do I put in the garnish first then the meat or put meat in first then garnish? Any help is …
The Truth About Sour Glands
Q: Dr. BBQ, I’ve heard a few hardcore bbq’ers talk about “sour glands” in butt roasts that they always remove before cooking. What are they? Where are they? I now hear the same things exist in chicken thighs! Is there truth in this, and does removing these “glands” really make a difference, either in competition or in my backyard …
Pimento Alternatives
Q: Hi Dr BBQ: I have been having the hardest time finding pimento wood chips (or pimento wood would be better). I am famous for my jerk cooking but lack the authenticity of real pimento wood. Any suggestions? Thanks, ROB A: Hello Rob: No wonder you have been having difficulty finding pimento wood–I just don’t …
Complementary Meats
Q: Dear Dr. BBQ, I find some gatherings just have too much of a good thing—too many choices. Are there certain pairings or meats you like to serve together? –Rubicam St. Petersburg, FL A: Hi Rubicam, I like to serve ribs and chicken together, just seems right and it’s a one-day cook. If it’s butts …
Bottling Resources
Q: Dr. BBQ, I would like to bottle my BBQ sauce, mostly for friends and family. I have found information on canning but no information on bottling. I understand there has to be a certain Ph value for shelf life or citric acid may need to be added. Can the sauce be bottled in sterile containers without a canning …