Q: Dear Dr. BBQ: My firebox stays rusted and I would like keep it black with a high heat paint or some other treatment. I have heard of people getting the box hot and treating the outside with oil, but I have not seen the results myself and was wondering if you know the best route to go to try …
Temperature Gauging
Dr. BBQ: I have another question for you. What temp gauge do you use, or which ones do you recommend for the internal temp? I bought a Weber remote type, but it didn’t work out. It was OK for a while, then I had to replace the probe, and know it is acting up again. Thanks, Bud Hi Bud: I …
Slicing Whole Briskets
Q: Dr. BBQ, Would you describe the process to slice whole briskets? –Bruce Michigan A: Hi Bruce, Here is what I do: I separate the top and bottom, and then trim most of the fat from both pieces. The flat gets sliced across the grain and the point gets chopped and tossed with a little …
Country-Style Ribs
Q: Dear Dr. BBQ, Can you tell us how to cook Country Style Ribs? –Jim Huntsville, AL A: Hi Jim, You need to remember that a true country rib is very closely related to a pork chop and really doesn’t need to be cooked very long. I just season them and cook them indirectly until …
Pork Loin Done Right!
Dear Dr. BBQ: I want to BBQ a pork loin tonight and was wondering how I go about that? I normally bake them. It is one of those big loins from Costco cut in half. Thanks, Kimry Hi Kimry, You caught me at my desk. Smear that baby up with a bunch of spicy and sweet stuff and grill/smoke …