Hello Dr. BBQ: I”ve noticed that you recommend pure chili powder not a blend. How do I tell the difference? I use McCormick’s dark chili powder now. Is that right or should I use something else? Jeff Hi Jeff, The readily available chili powders like the one you have are very different than ground pure chiles. The powders usually have …
Finding the Perfect BBQ Sauce Base
Q: Dr BBQ, I’m at a point where I’m growing tiresome of using store-bought BBQ sauce, or even worse, doctoring up a store bought BBQ sauce. I love cooking, and love experimenting, so I was hoping you could provide me with some tips on how to create a BBQ sauce “base,” in which I can experiment to create different …
Don’t Waste the Point End
Q: Dear Dr. BBQ, Is there anything I can do with the point end of a brisket after I cook a whole brisket? –Mikey Tuscaloosa A: Hi Mikey, There sure is. I happen to think the point is the best part for eating. It’s not as pretty for slicing, and it has a lot more …
Wet Aging Brisket
Hello Dr. BBQ, I recently purchased your book and find it fascinating. My question is whether you age your brisket at all. I know in competition this is probably impossible, but I would like to know your opinion on the subject. Thanks. Big Dan. Hi Big Dan, Yes, I do “wet” age my briskets if I have the opportunity. Wet …
How Long to Cook Ribs?
Q: Dear Dr. BBQ, When you finish your ribs with a brush of sauce, how long do you leave them in the cooker and at what temp? Thanks, Kim in NC A: Hi Kim, The temp and time for this classic rib finishing technique are relevant to each other. I usually don’t bother setting up another …