Ray, I have your book and asked you a couple of questions on the Weber forum. My brother and I have started competing this year and have had some success. One problem we’ve had is that our St. Louis-style ribs bleed out the bone ends and some bleeding occurs on the surface of the meat. We use Webers so some …
Help! My BBQ Sauce Tastes Like Spaghetti Sauce
Q: Dr. BBQ, When I follow a traditional American barbecue sauce recipe using tomato paste or tomato puree, the sauce comes out tasting like sweet spaghetti sauce, with a haunting tomato flavor, instead of having a “barbecue sauce taste.” When I buy tomato-based sauce off-the-shelf it doesn’t have this problem. What might I be doing wrong? Adrian F. A: Hi Adrian, Tomato-based barbecue sauce needs to …
More Wood Chips?
Dear Dr. BBQ, I really enjoy your book and look forward trying many of your recipes and reading your stories. The wife and kids are getting a real bang out of watching me get excited over BBQ. My question comes with me just starting out with a gas grill, I purchased a cast iron box to put the wood …
Problem Injecting
Ray, I was all set to inject a bird Sunday but when I attempted to put the marinade into the syringe, it wouldn’t go through the needle. What brand of syringe do you use and I’d like to get a meat thermometer and would like to know what you recommend? Chip Welsh Hi Chip, You’ve got to keep the chunks …
Too Much Salt
Q. Hi Doc, I would to make some North Carolina Vinegar Sauce, but the recipe that I found calls for four teaspoons of salt for about two cups of vinegar. Isn’t that kind of heavy on the salt, or is that the correct amount? Thank you, –Art Homan A. Hi Art, I’m not sure about the recipe you have, …