A Word About Temperature

Jackson Ortega-Scheiner Smoking Leave a Comment

Hi Dr. BBQ, It was great to meet you at the Atlanta EGGtoberfest this year. I have been using an Egg for almost a year now and have attempted my first Briskets since meeting you in Atlanta. The Brisket recipe from your book, “Big-time Competition Brisket,” is great; especially your Big-Time BBQ sauce!  My Briskets have been very good but …

When to Add the BBQ Sauce

Jackson Ortega-Scheiner Ingredients (Meats etc.) Leave a Comment

Dear Dr. BBQ: I’m having a debate with my brother-in-law. We get along good with everything except  when it comes time to add the BBQ sauce. One of us says the last 5 to 10 minutes when the chicken is still on the grill. The other (bro-in-law) says not to add it until chicken is off the grill. He insists …

Nothing Beats Slow-Cooking Brisket

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

Q:  Dr. BBQ,   I thought I would seek your wisdom and thoughts on this subject: Brisket, to marinate or not. I have read on the BBQ Forum that some people do not marinate. I read one thread that used buttermilk; I have tried this and it does work. I am wondering, do you marinate using an acid-based marinade to …

Use Less Wood

Jackson Ortega-Scheiner Misc. Leave a Comment

Q. Dr. BBQ: I have pit problems. I don’t know what the problem is but i think it is too much wood. My ribs tasted like a camp fire but my ribs on the gas grill were good. If I can not fix my pit problems I will not be one of the best BBQers in the world and if you have ideas can …