Q: Dr. BBQ, I thought I would seek your wisdom and thoughts on this subject: Brisket, to marinate or not. I have read on the BBQ Forum that some people do not marinate. I read one thread that used buttermilk; I have tried this and it does work. I am wondering, do you marinate using an acid-based marinade to …
Trimming Brisket
Q: Dear Dr. BBQ, When trimming a packer-trim brisket, how much do you recommend taking off, and what do you leave? Do you ‘que the tip as part of the flat or not? When answering, please consider that I have a larger wood-burning offset and prefer not to be opening doors and mopping to keep the meat moist, at …
The Elusive Smoke Ring
Q: Dear Sir, I own a large Big Green Egg and enjoy the results I get from this smoker. My question is, how do I get a nice pink smoke ring in my meat, specifically baby back ribs? My end product is as good as I would hope for–nice and smoky and the meat comes right off the bone–but …
Grilled Appetizers
Q: Hey Dr. BBQ, I”m always playing around with appetizers on the grill. Just wondering if you could share a few of your favorites. –Mike Des Moines A: Hi Mike, Appetizers are a great opportunity to experiment and have some fun. Here are a couple ideas: Portobellos marinated in Italian dressing, grilled …
Dehydrating Jerky
Q: Dr. BBQ, At what temp should you dehydrate jerky?–Dan A: Hi Dan, Jerky should be dried at 140°F for about 8-10 hours. –Dr. BBQ