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 …
Lump? Briquettes? What’s the Difference?
Q: Dr. BBQ, I’ve read a lot about charcoal being made out of wood and plywood scraps. Is this true? What is the best kind of charcoal to use? –Cheryl Oakland. A: Hi Cheryl, There are two main types of charcoal, lump and the more common briquettes. Lump charcoal is partially burned wood and briquettes …
Sauce Can’t Replace a Good Rub
Q: Dr. BBQ, How much of an impact on flavor do you think a rub has, considering the fact that I am saucing the meat at the end? Lee Fraser Malden, Mass. A: Hi Lee, I think it has a big impact because of the caramelization that occurs during the cooking process. Think of it …
Tips for Using Wood Chips
Q: Hi Doc: For convenience and time saving I sometimes resort to using a gas-fired BBQ and have been unable to successfully generate smoke using wood chips. Any helpful hints on processes, equipment and materials would really be appreciated. Thanks, Smitty A: Hi Smitty, A gas grill will never work quite the same as a …
Self-Clean Your Grill
Q: Dr. BBQ, I have a great way to clean my BBQ grill–I just pop it in my self-cleaning oven and let it do the work. –Jan A: Hello Jan: Thanks for the idea-I”ll pass it along. –Dr. BBQ