Hi Dr. BBQ: I was watching you on TV this morning but unable to get this complete recipe for Alabama White BBQ Sauce. Would you please e-mail this mayo based sauce? Thank you. Betty Hi Betty, Here you go. White BBQ Sauce for grilled or smoked chicken. Dr. BBQ”s Alabama White Barbecue Sauce This is way different from most barbecue …
The “Plateau” Explained
Q: Dr. BBQ, I read a thread posted on the Big Green Egg web site about hitting a plateau when cooking briskets. Does this hold true to cooking beef ribs or does it pertain mainly to briskets? –Chef Wil A: Hi Chef Wil, In my experience the “plateau” happens in big, solid pieces of meat that …
How to Inject a Roast
Hello Dr.BBQ, I am going to roast my first pig. I was looking to do a 50 pounder being my first time out. How long should it take at 250°F? Is 250°F a good temp or should I go hotter? Can I season it before I start and should I mop it as I go? I was also wondering if …
Reining In the Smoke
Dr. BBQ, How do you control the smoke, in your smoker, from making your meat become too smoky tasting? I have a problem with this not being consistent. I might be keeping my smoke stack closed too much. Any ideas? Thanks, James Hi James, If you’re using all wood to cook with on a big smoker you’ll definitely want to …
Eggheads Like It Hot
Hey Doc, Just finished reading your book, Big-Time, and noted that you are a Big Green Egg user. I also have an Egg and I wanted to ask about cooking times. Most smoking cook books tell you to slow and low cook your foods at 225°F, but the Egg people cook at higher temperatures. What observations have you had using …