Dear Dr. BBQ: In competion cooking, what type of chicken is usually used? White meat or dark meat? And which cut is normally used? I would like to go pro next season up in Canada and at the risk of soounding like an idiot , I kinda need to know this, I guess. Can you help? Thanks again, Jules …
Cooking Up a Business
Hi Dr. BBQ I am from Utah and I love to barbecue for family events. I smoke ribs and pork shoulder quite often. I just returned from a business trip in Arkansas and finally ate at some restaurants with true authentic BBQ. A business like that would interest me since the only access to brisket, ribs or shredded pork in …
How to Get Juicy Venison
Dr. BBQ, I am grilling a venison loin this evening on my BGE. If you have any hints or recipes, that would be awesome. Thanks, Eric Hi Eric, Venison loin is very lean with almost no fat. Just don’t overcook it. Medium rare at the most. I’d use a little BBQ rub and cook it hot and fast. Dr. BBQ …
Weber Performer Grill Gets a Thumbs Up
Hi Dr. BBQ: I was going to get the Weber Performer grill. The charcoal is started with propane so there’s no lighter fluid involved. I have a gas grill now and wanted to switch back to charcoal, now more than ever with this built-in convenience. Any opinion? Thanks, Ed Hi Ed, I won a Weber Performer a couple years …
How to Cook a Ham
Dr. BBQ: Do you have a good recipe or good advice on cooking a fully cooked ham or maybe a green ham? Thanks, Steve Hi Steve, For a fully cooked ham, you can’t use a salty rub because the ham is already salty. I use a little pepper and chili powder and cook it with a little smoke at …