Hello Dr. BBQ: When cooking multiple pieces of meat (e.g. two pork butts) does the cook time double? I know the rule of at least 1 hour/pound but I am not sure about when that total weight is distributed between multiple pieces of meat. Thanks. Paul Hi Paul, No, the amount of time won’t double if you cook two pieces …
Where to Find Wood
Q. Dr. BBQ: I live is South Florida, Deerfield Beach exactly. I’m new to BBQ, this is my first summer of Qing. Got my first smoker, a SNPP. I dont know where to buy wood. The charcoal I buy is hurting my flavor. I’ts hit or miss, with hood. Chips are all I can find and I need logs and …
Marinade Is No Cure for Dry Steak
Q: Dear Dr. BBQ, What is the best marinade for steak, something that helps to keep it from getting dry and tough? –Tasharra A: Hi Tasharra, I’m not sure what cut of steak you’re cooking but if it’s getting dry and tough you are probably just overcooking it. No marinade can help that. Try buying a …
Balance Salty Meat with Pasta
Q: Hi, Dr. BBQ! Thanks for such an awesome site! I was looking for a way to salvage two-thirds of a pork tenderloin that my husband bought at Costco. It had a garlic and herb rub on it, but when he ate some later, he remarked that there was an abundance of salt, much more than to his (or …
Positioning the Brisket
Hi Dr. BBQ: I would like your valued opinion on what end of a brisket to face towards the coals on a offset fire box smoker, the point or the flat. Patrick Hi Patrick, For me it would surely be the thick end which is where the point is. The thick end needs a little more heat and of course …