Dr. BBQ: Do you have a good recipe or good advice on cooking a fully cooked ham or maybe a green ham? Thanks, Steve Hi Steve, For a fully cooked ham, you can’t use a salty rub because the ham is already salty. I use a little pepper and chili powder and cook it with a little smoke at …
Weber Performer Grill Gets a Thumbs Up
Hi Dr. BBQ: I was going to get the Weber Performer grill. The charcoal is started with propane so there’s no lighter fluid involved. I have a gas grill now and wanted to switch back to charcoal, now more than ever with this built-in convenience. Any opinion? Thanks, Ed Hi Ed, I won a Weber Performer a couple years …
Father-and-Son BBQ Team
Q. Dr. BBQ: I have seen you cook. Me and my 14-year-old son cook a lot together on a Brinkman Smoke-N-Pit and also in the kitchen. We are interested in entering a barbecue competition. As this would be our first one, can you offer any suggestions on how to get started and how to find some localcompetitions? We live in …
How to Make the Meat Fall Off the Bone
Q: Dr. BBQ: Thanks for making me look good! I got your book and tried the chuck roast…it was great. I did the Backyard Championship Ribs. They tasted good but were not falling off the bone good. I have a Brinkamnn Pit Master with a side firebox. I put the coals in the firebox and the ribs in the main …
When to Cure
Q: Hello Dr. BBQ, When is it necessary to use a cure, for safety not for flavor, while smoking? Let me quote from Great Sausage Recipes and Meat Curing by Rytek Kutas, “If it can’t be cured don”t smoke it.” Thank you for your time and help, Paul A: Hi Paul, I assume Mr. Kutas …