Q: Dear Dr. BBQ, When bottling homemade BBQ sauce, is there a particular technique to increase the shelf life of the product? When making BBQ sauce, after finished, does it have to be refrigerated or is it OK to leave at room temperature? Thanks, Luis A: Hi Luis: The only thing you can put into …
The “Plateau” Explained
Q: Dr. BBQ, I read a thread posted on the Big Green Egg web site about hitting a plateau when cooking briskets. Does this hold true to cooking beef ribs or does it pertain mainly to briskets? –Chef Wil A: Hi Chef Wil, In my experience the “plateau” happens in big, solid pieces of meat that …
First-time Smoker Grill for Under $300
Q: Hi Dr. BBQ, I’m looking for a first-time smoker grill under $300. Any suggestions? I’m presently using a Webber with propane tank but can’t cook juicy ribs like on Food Network shows. –Karl A: Hi Karl, There are a couple options in your price range but to me one clearly stands out: the Weber Smokey …
Tips for Grilled Chicken Success
Q: Hello Dr. BBQ, I have yet to be satisfied with chicken from my cooker (Big Green Egg). I want mild smoke flavor (not overpowering), crisp skin, and moist meat both dark and white. What is the best way to achieve this? –Bob A: Hi Bob, I find that the secret to good chicken is cooking …
In Search of a Nice Rack
Q: Dr. BBQ, I’d like to know how to select quality ribs. I have heard this makes a huge difference, but they all pretty much look the same to me. What are some signs that I am looking at a good rack? –Billy A: Hi Billy, It seems to me that most of the hogs being …