Dr. BBQ: I apologize in advance for the multitude of questions in here but I just want to get down to cooking and I have some loose ends to tie up. There are so many conflicting styles, books, write-ups, etc that I go into overdrive when I read up on the subject. Basically I love to cook, love BBQ, and …
Rotisserie Recipe
Dr. BBQ: I just got a new grill with a rotisserie. Can you suggest a good recipe to get me going? Miks 4u2 Hi Miks4u2, Here’s one of my favorite rotisserie recipes that my mom used to make when I was a kid. It’s a great summer dish. Dr. BBQ My Mom’s Rotisserie Pork Roast 1 Pork Loin Roast, about …
Hosting a Cook-Off
Hey Doc, My buddies and I are going to put on/host a BBQ cook-off next spring in a city of about 300,000, that has never had one. We know we need to start small and cheap. Could you point me in the right way to learn the finer points of sponsors, charities, etc.? We were thinking of not being sanctioned …
Proper Pulled Pork
Q: Dr. BBQ, I am aware of several methods of “pulling pork.” My questions is: How long should a pork butt rest prior to pulling and what is the best method to “pull” it? –Ren Algonquin, IL A: Hi Ren, I like to tent my pork butts with foil and let them rest for at …
No Pull to Pulled Pork
Hi Dr. BBQ, I just cooked two 6-pound pork butts for eight hours to a temp of 180 degrees. My smoker was in the 200-225 degree range. After they were done, I placed them both in a heavy roasting pan and covered it tightly with foil and let it rest for an hour. They tasted good but I was disappointed …