Dr. BBQ, I am fellow Lakeland”er and have seen you at several local events. My Daughter Melissa who is 13 is a Que Freak! She has already won Overall Grand Champion in the Kids”s Que for her Ribs at the 2005 Mulberry Fine Swine at the Pit and First Place for Chicken in the same contest. The Judge in the …
Cooking Times in a BGE
Hello again Dr. BBQ! I cooked and refrigerated more ribs than I needed last weekend. I”m worried about them drying out. Is there any way I can prevent this or any way i can rehydrate them before serving? I was thinking of wrapping them with a little apple juice and cooking them that way. Thanks, Mike (MoMoBBQ) Hi Mike, Yes …
Re-heating Ribs
Hi Dr. BBQ: We will be doing a big batch of ribs and have a difference of opinion as to how to reheat them (if there are any left) without losing any of the original flavor and texture. Please advise.I am quite new to this smoking,and only have a cheap water smoker, but it sure is fun. Thanks, Bud …
Smoking Corned Beef Brisket
Hi Dr. BBQ, I enjoy your website,your book and seeing you on TV at the cook-offs. Those cook-offs sure are fun to watch. I am going to grill a “corned beef brisket” and would like to add a small amount of smoke. My question is, at what stage should I add the wood to the charcoal, and how much ? …
Boston vs. Picnic Pulled Pork
Dr. BBQ: I have made pulled pork on a few occasions using a “Boston Butt” roast. Is the “Picnic” roast any better or worse? Which will give you more meat and/or better quality? Thank you. Scott Hi Scott, Those are the two components of the shoulder of the hog. The picnic is the arm and has more bone, usually comes …