Hello Dr.BBQ, I am going to roast my first pig. I was looking to do a 50 pounder being my first time out. How long should it take at 250°F? Is 250°F a good temp or should I go hotter? Can I season it before I start and should I mop it as I go? I was also wondering if …
Grillheads
Hi Doc, My wife and I are scoping out Big Green Eggs now that it’s tax return time. I like the looks of the large one, but at 140 pounds, it looks like it might be a pain to take on the road. Which do you travel with? Is the medium one versatile enough for most tasks? Any input is …
Eggheads Like It Hot
Hey Doc, Just finished reading your book, Big-Time, and noted that you are a Big Green Egg user. I also have an Egg and I wanted to ask about cooking times. Most smoking cook books tell you to slow and low cook your foods at 225°F, but the Egg people cook at higher temperatures. What observations have you had using …
Freezing Chicken Legs
Hi Dr. BBQ, I was wondering if I could freeze chicken leg quarters after smoking them. I do have a vacuum sealer. Thanks, Bill Hi Bill, Sure you can and the vacuum sealer will make them store very well. The texture will be a little softer and the smokiness will be a little lighter than it was but they’ll still …
The Sauce Is in the Bag
Dr. BBQ: How long do I smoke an 8- to 10-pound sirloin tip roast at 250°F? Do you have a good recipe for au jus sauce? Bill Hi Bill, For medium rare I’d cook that roast until it reaches an internal temp of 130°F using an internal read thermometer. Then I’d tent it with foil and let it rest for …