Q: Hello Dr. BBQ, Could you please tell me what is the material used in Japanese-style BBQ as an insulator and refractor (looks like a cement based material of some sort). Thank you, Slaven A: Hi Slaven, It seems the popular ones call it “Space Age Ceramic.” I think there is also one that is …
More Wood Chips?
Dear Dr. BBQ, I really enjoy your book and look forward trying many of your recipes and reading your stories. The wife and kids are getting a real bang out of watching me get excited over BBQ. My question comes with me just starting out with a gas grill, I purchased a cast iron box to put the wood …
Can I Smoke Chicken Breasts?
Hi Dr. BBQ: I want to try smoking chicken and hear thighs are the way to go. How long for thighs or quarters? Could I do breasts as well with bone in and skin on? Any ideas would be great. Thanks, Bill Hi Bill, Thighs are definitely the way to go for us cookoff guys, but at home I …
The Sauce Is in the Bag
Dr. BBQ: How long do I smoke an 8- to 10-pound sirloin tip roast at 250°F? Do you have a good recipe for au jus sauce? Bill Hi Bill, For medium rare I’d cook that roast until it reaches an internal temp of 130°F using an internal read thermometer. Then I’d tent it with foil and let it rest for …
Problem Injecting
Ray, I was all set to inject a bird Sunday but when I attempted to put the marinade into the syringe, it wouldn’t go through the needle. What brand of syringe do you use and I’d like to get a meat thermometer and would like to know what you recommend? Chip Welsh Hi Chip, You’ve got to keep the chunks …