Q: Dear Dr. BBQ, What is the best way to prepare brats for outdoor cooking? –Ted in Cincinnati A: Hi Ted, I have spent many afternoons in Wisconsin researching this subject over a few Old Style beers. My technique isn’t exactly the common one but it is similar and involves the same ingredients: brats, beer, onions …
Tips for Using Wood Chips
Q: Hi Doc: For convenience and time saving I sometimes resort to using a gas-fired BBQ and have been unable to successfully generate smoke using wood chips. Any helpful hints on processes, equipment and materials would really be appreciated. Thanks, Smitty A: Hi Smitty, A gas grill will never work quite the same as a …
Where Can I Get Granulated Brown Sugar?
Dear Dr. BBQ, I am glad I found this site ad I love your book. The only cookbook I have read cover to cover. Anyway, in a few rub recipes you refer to granulated brown sugar. I have looked in specialty shops and the sort all around town and can not seem to find it. Could you point me in …
Lump? Briquettes? What’s the Difference?
Q: Dr. BBQ, I’ve read a lot about charcoal being made out of wood and plywood scraps. Is this true? What is the best kind of charcoal to use? –Cheryl Oakland. A: Hi Cheryl, There are two main types of charcoal, lump and the more common briquettes. Lump charcoal is partially burned wood and briquettes …
Kosher Salt or Regular? Light Brown Sugar or Dark?
Dr. BBQ: Your Big Time BBQ Rub recipe is fantastic! I first tried this recipe a while back when it was featured in the Chicago Tribune Magazine last year. The two batches I made then lasted me a while, but recently, I ran out! I was panicked, as I couldn’t find the magazine anywhere, but luckily, I found your recipe …