Dr. BBQ: Have you ever had to adjust your rub to a smoker? I have a new rig and I can’t get my meat to bark up–it’s cooked well but no bark. So I have gradually started reducing the amount of turbinado and adding brown sugar in place of the tubinado. I use the Big Time BBQ Rub. What do …
Gas Grill Query
Q: Dear Dr. BBQ, I am in the market for a new gas grill. I am considering the Napoleon grilll or the Fiesta grill. The Fiesta is cheaper, but both claim to have superior burners and even heating. What is your recommendation? –Carmichael A: Hi Carmichael,I really can’t make a suggestion on your personal situation. …
Do I Really Need a Water Pan?
Q: Dear Doc, I have a barrel smoker/grill without the extra smoker part. I want to do some indirect grilling and the manufacturer says to put a pan with water under the meat on the non-fire side. I’ve never heard of doing that before. Does it make a difference to the quality of the food that has been BBQed? …
Smoking Lean Meat
Hello Dr. BBQ: I have a question about smoking lean meats like venison. My family lives down south, and can legally take 4 deer each, per year. Dad harvested a doe last weekend, and asked me about smoking the whole deer ham. I know that the meat is very lean, and may not fair well with smoking for long hours. …
No Need to Singe
Hey Dr. BBQ: If I am cooking a whole prime rib on the BBQ spit, do I still have to singe it first and then put it on the spit? Or just put it on the spit and go? Thank you, Marty Hi Marty, You won’t need to singe or sear the roast if you’ll be cooking it on …