Hey Doc, I have been cooking bbq for about ten years. Last year I started cooking in some competitions, contests that have about 30 to 40 cookers. I seem to always finish between 15 and 25. I really would appreciate some help. Since I don’t have a lot of money I usually cook close to home at the smaller …
Flavoring Turkey
Dr. BBQ: I wanted to ask you what rub or brine do you use when you do a whole turkey? Thanks for your time, Chris! Hi Chris, I don’t care to brine my turkeys, I prefer to inject them. I often use a 50/50 mix of Sherry and melted butter. (Don’t buy that nasty cooking sherry. Buy something you would …
Smoker Tips and Pork Loin Rub
Dr. BBQ, I built a smoker out of two 55 gallon drums, one on top of the other. I’ve just started cooking in the last month and need a little help with a few things. At what temp do I cook pork loin and for how long? And what rubs do I use on it or do I use a …
Fat-side Down, Please
Hello Dr. BBQ: Everyone tells me to cook brisket with the fat side up, but you say cook it with the fat side down, so what’s the scoop? Tom Hi Tom, I prefer to cook my briskets fat side down on any cooker that has the fire underneath the meat. I think the concept of the fat melting into the …
Pressurized Pumps
Q: Hey Dr. BBQ, I was watching “BBQ’ing” on the Food Network and noticed some guys were injecting, using what seems like a pressurized pump. Are these homemade or are they available for sale? I have a vacuum tumbler but I’d really like to get my hands on one of those pressurized pumping needles. Thanks, Chef Wil …