Q: Dear Dr. BBQ, I love your book, tried many recipes…They all are great! Also, I enjoyed watching your participation in the “All-Star BBQ Showdow”n on Outdoor Life Network earlier this year. As a veteran backyard barbecuer and head pitmaster at my church, I’ve cooked more than 500 briskets and served lots of hungry folks over …
Chipolte, Scotch and Cheese Flavors?
Q. Hello Dr. BBQ, How can previously smoked ingredients such as chipotles, scotch and cheese simulate real barbecue in indoor home kitchens? I love your book! Love, Samantha Hi Samantha, I wouldn”‘ really call it simulating barbecue, but adding chipotles to a sauce or a casserole can sure add a great smoky barbecue type flavor. Smoked cheese is not as …
BBQ TV in Australia?
Q: Cheers, Dr. BBQ: Hey, we just watched the marathon of the All Stars on pay TV here in Australia and are INSPIRED. Do you know of any such events held here in Australia or can you bring your team over and test us out yourself? Regards from an Aussie BBQ wannabee, Rebecca A: Hi Rebecca, That’s very cool, …
How Long to Cure Fresh-Cut Hickory?
Q: Dear Dr. BBQ: I would like to know how long should fresh cut hickory cure before I can use it in my smoker. Thanks, Bill A: Hi Bill, A year of seasoning would be best, but you could use it a little early if you need to. Make sure it stays dry and gets plenty of room to breathe. …
My Brisket Turned to Mush!
Q: Hello Ray, I smoked a brisket yesterday; it was 7 pounds. I smoked it four hours then wrapped in foil for two hours, and the result was mush. The temp was 200 to 225. I have smoked 12 to 14 pound briskets and everything came out great. I never wrapped the big brisket. What did I do wrong on …