Dear Dr. BBQ: I use your “Big Time BBQ Cookbook” religiously. I have followed the recipe for chicken thighs and legs using indirect smoking at 235° F. to maybe 250° F with pecan wood. I use the “sweet and sticky” glaze called for in the book. When the chicken is done the skin is very, very dark–almost black. Even though …
Considering Competing?
Q: Dr. BBQ, I’m retired and have been barbecuing (meaning smoking) for 40 some years. I think that it would be fun to hit the barbecue cook-off circuit and compete. What are the pros and cons of this? –Kevin Tulsa. A: Hi Kevin, This is a great question to start my first column at Fiery-Foods …
Fool-Proof Prime Ribs?
Hi Dr. BBQ: My mother-in-law wants me to smoke a prime rib on my Big Green Egg for Christmas. I am still a bit of a novice and would hate to ruin it. Any tips on an easy, foolproof recipe? Thanks. Myron Hi Myron, I can’t promise this as foolproof, but it’ll give you a pretty good chance at being …
What Makes Good BBQ?
Dear Dr. BBQ: What are the essential components for good BBQ? Lora Hi Lora, That is a short but fully loaded question. In my opinion, the essential components for good BBQ are long slow cooking with wood for flavor and seasoning that will combine with the smoke and heat to caramelize creating an outside bark that has the same …
The Elusive Smoke Ring
Q: Dear Sir, I own a large Big Green Egg and enjoy the results I get from this smoker. My question is, how do I get a nice pink smoke ring in my meat, specifically baby back ribs? My end product is as good as I would hope for–nice and smoky and the meat comes right off the bone–but …