Hello Dr. BBQ: Hey, I have a dilemma! My daughter’s birthday is next week and I bought about ten pounds of cheap hamburger meat to make enough burgers for the forty or so guests we invited so far. The other day we made some burgers with this meat and they wouldn”t stop catching on fire. They were black on the …
Talking Egg
Dr. BBQ, I recently purchased a large green Egg for $100 at a yard sale! My wife gave me your cookbook, hot rub and Bonesmoker’s Bar-B-Que sauce as an anniversary present. I have had rave reviews from all my friends on your wrapped pork butt and rib recipes. I would like to ask you a question if I may, about …
Briskets Leave Much to be Desired
Hi Dr. BBQ, I have just completed my first season of BBQ competition here in Houston, Texas. I belong to the TGC-BCA and IBCA sanctioning bodies. I also do some beer joint cookoffs as well. I started in June of 2006 and ended my season in December of 2006. I cook on a Pitts & Spitts offset BBQ trailer. I …
Balancing an Egg and a Char Griller? Good Luck
Q: Dear Dr. BBQ, I have a char griller pro-smoker. I also just got a Big Green Egg and have been reading up on how to build a fire for the BGE. Do you have any suggestions on how to build a good low and slow fire for the char griller? It uses an off-set fire box. Thanks, …
How to BBQ Turkey Legs
Dr. BBQ: How do I BBQ turkey thighs and legs? James Hi James, I cook them nice and slow until they reach an internal temp of 180. It’ll cook just like a big chicken. You can use a typical BBQ rub, a poultry type seasoning with sage etc or my favorite, a combination of the two. BBQ Sauce is optional. …