Q: Hello Dr. BBQ, Could you please tell me what is the material used in Japanese-style BBQ as an insulator and refractor (looks like a cement based material of some sort). Thank you, Slaven A: Hi Slaven, It seems the popular ones call it “Space Age Ceramic.” I think there is also one that is …
Liquid Smoke Adds Smokey Flavor
Q: Hi Dr. BBQ: A friend of mine told me that if I added liquid smoke to my marinade that my pork chops would taste smoky after grilling. Is he right? –James in Austin A: Hi James, Well yes he actually is right. Liquid smoke is a by-product of the charcoal making process so …
Smoke-Roasted Beef on a Beefeater
Q: Dr. BBQ:Tongs versus a fork for turning meats on the grill?— Betty A: Hi Betty,It”s tongs for me. It”s never a good idea to pierce any meat unless it”s time to eat it.–Dr. BBQ
Grilling Beef Liver
Q: Hello Dr. BBQ: Can you grill beef liver? If so, how? — Susan from Iowa A: Hi Susan, Well the simple answer is that you can grill anything. I think I’d start it on a piece of oiled aluminum foil until it firmed up. Just don”t overcook it and it should work out …
How to Cook Chicken Legs
Q: Hi Dr. BBQ, Chicken legs and drumsticks are pretty flexible and hard to overcook, plus the dark meat has much more flavor. What is your favorite way to cook these pieces? –Chris Virginia A: Hi Chris, I also prefer dark meat, both as a diner and as a cook. I think that”s why many …