Q: Ray, I have just purchased your book and cooked the championship rib recipe. Wow!! Two racks of ribs at the Super Bowl party lasted less than five minutes. My question is, do you use the BBQ Guru on long cooks? Last, I met you at the Plant City Pig Jam. We were the amateur team with …
How to Keep Brisket Moist
Dear Dr. BBQ: My question concerns smoked brisket. I smoke them whole at 225 degrees for about 13 hours, to an internal temp of 185 degrees. They always taste fantastic. My last time included my wrapping the brisket tight in foil, putting it in an Igloo, and transporting in to a friends house. The brisket stayed hot, and juicy in …
Weighing in on the Beer-can Chicken Craze
Q: Dear Dr. BBQ,It seems that every new BBQ cookbook has a beer-can chicken recipe or three. What will be next, beer keg turkey? What is your take on this fad?–Fred A: Hi Fred,I think it’s ridiculous. All this swirling and steaming people are imagining just isn’t happening. How could it when the aluminum can is lining the cavity …
Looking for Gas Grill, Not Propane
Q: Dear Dr. BBQ, Is there a good gas grill (not propane) out there that does a nice job for a family of four, for under $500.00? –Janice A: Hi Janice, Well as you’ve seen most of them are now propane, especially at the mass merchandisers. Try a smaller local grill store or even your gas …
Ready for a Smoker
Dear Dr. BBQ, I am a big fan of your book and I use a lot of your rib recipes. Currently I have been using the smoking box in my Weber grill to smoke ribs, but I feel I need to invest in a smoker. Can you recommend two or three in the $400-500 range? And one to absolutely avoid. …