Q: Dear Dr. BBQI”m having issues with under-cooking my burgers. I have a custom gas grill. I leave the burgers out for 10 minutes to get to room temperature, and pre-heat my grill to 550°F. I cook the burgers for 6 minutes on one side and 6 minutes on the other on direct full heat, lid down. What am I …
Cook Before Wrapping
Doc: I use a large BGE. I usually smoke a butt straight through, put it on let it smoke for 1.5 hours or so a pound. I want to wrap my butts in foil also. I put goodies in the foil to enhance my meat: grape juice, cherry juice, etc. How long do I wrap in the foil? I planned …
New Cooker Not Neccessary
Hello Doc: A friend and I are going to start going to some bbq contest in preparation to start competing. We were wondering about cookers. I have a side firebox smoker that I am very well-versed in using. Would this do well are should we invest in somthing else? Dan Hi Dan, If you can produce great BBQ with your …
Too Much Chili Powder?
Q: Dr. BBQ: I love the book and have recommended it to several friends. I live in Wheaton, and can remember you here in Chicagoland long before you were a bigtime celeb. Anyway, your recipe in the book for the basic Big Time Rub, are you absolutely sure about the amount of chili powder? I made it last night …
Extending the Smoke
Dr. BBQ: I own a large Big Green Egg. My question is that when cooking low and slow I tend to run out of smoke after 1.5 or 2 hours or so. Is there a secret to longer smoking times? I have used chips and chunks in various combinations, but nothing seems to help much.Thanks in advance for any help …