Below you'll find a list of all posts that have been categorized as “BBQ, Grilling & Smoking”
by Gwyneth Doland It’s funny that 100 years ago, these meats would hardly have qualified as “exotic,” but as beef, pork and chicken have come to dominate our diet, other, traditional meats have been forgotten. But over the past few years there’s been a surge in the popularity of meats like elk, wild boar, kangaroo and alligator. Although most of …
Q: Dear Dr. BBQ, I am planning on smoking a suckling pig on my Weber (rotisserie) this weekend but I have a couple questions. I know how to prepare the pig, but I am a little unsure of how to cook it. When I did a big pig before (150 pounds) it was obviously direct grilling. For the suckling …
Q: Dear Dr. BBQ, Why are traditional BBQ sauces used more often in the summer months, whereas teriyaki, honey and Cajun are more often used in the winter months? –Linda A: Hi Linda, I never really thought about that but if it’s true it’s probably because the weather forces many of us to cook inside and then …
Q: Hello Ray: Got your book and have enjoyed trying out the recipes immensely. I tried your big time competition brisket on the fifth. I followed the directions closely and everything looked beautiful except the meat had a definite twangy afte taste. The only thing I can think of is I marinated it in an aluminum pan with the Schmear …
Dr. BBQ: I’ve owned a large Big Green Egg for six months and I am unable to get the temperature over 450°F. How do I get it to the 700°F recommended for steaks? Is it my vent positions or not enough charcoal? Thanks, Gene Hi Gene, You’re probably not putting enough charcoal in the Egg. The Egg is very miserly …
