Q: Hi Dr. BBQ, I just bought an offset cooker and smoked a chicken using hickory. The meat was way too smokey. What did I do wrong? –Sammy in Toledo A: Hi Sammy, This is a common mistake among new smokers. It is very easy to over-smoke food when burning wood. Hickory is a …
Smoke-roasting Prime Ribs
Q: Hello Dr. BBQ: I just bought a Beefeater grill that’s made in Australia. It has both a grill and a griddle. I want to smoke-roast a prime rib of beef in it. Any advice? –Sanford in Illinois A: Hi Sanford, That’s a nice grill you have there. I hear they get very hot. …
When to Cure
Q: Hello Dr. BBQ, When is it necessary to use a cure, for safety not for flavor, while smoking? Let me quote from Great Sausage Recipes and Meat Curing by Rytek Kutas, “If it can’t be cured don”t smoke it.” Thank you for your time and help, Paul A: Hi Paul, I assume Mr. Kutas …
A Labor of Lard
Q: Hello Dr. BBQ: I was given some venison steaks that I want to grill but they are really lean and I’m afraid they will dry out. I’ve heard about a technique called “larding.” Can you explain how that’s done? –Billy in Birmingham A: Hi Billy, Larding is an old butcher technique where strips of fat …
Dry-aging Resources
Q: Hello Dr. BBQ, I am a chef of 28 years. I am looking for a book on dry-aging beef, and I also would like to know about using black lights to dry-age beef. Do you have any suggestions for a book or books to help me out, or maybe you can suggest a site or two? Thanks for …