Q: Dear Dr. BBQ,This may sound like I’m splitting hairs, but it’s kind of important to me. In most BBQ and grilling recipes, they call for a liquid concoction that’s applied to the meat while cooking. This liquid concoction has been designated as “baste,” “mop,” or “slather.” When I was first learning to cook outdoors, “baste” was the common word. …
Dripping Blood
Ray, I have your book and asked you a couple of questions on the Weber forum. My brother and I have started competing this year and have had some success. One problem we’ve had is that our St. Louis-style ribs bleed out the bone ends and some bleeding occurs on the surface of the meat. We use Webers so some …
Where’s the False Fat Cap?
Dear Dr. BBQ: When I was at your class this past spring you had mentioned to remove the false fat cap. I can’t remember which piece of meat it was on. Is it on the brisket or on the butt? My brisket and ribs are great, but my chicken and pork butt still need some work. I will cook some …
How Much Brisket Is Lost to Smoking?
Q: Dear Dr. BBQ, When smoking a brisket, what percentage is lost due to the smoking procedure? Thanks, Kyle A: Hi Kyle, I’ve never done the research myself but the common figure that BBQers use is 50 percent yield of usable meat from a whole untrimmed brisket. Some cookers will preserve a better yield than …
Tell Me More About the Egg
Q: Dr. BBQ, Please tell me about the Big Green Egg. I love to cook baby back ribs. Thanks, Bob A: Hi Bob, The Big Green Egg is made of ceramic material that offers great insulation as well as refractory properties. It is built to burn natural lump charcoal with easy temperature control and it …