Hello Dr. BBQ I use pecan sticks, split logs in my Weber with the lid on, and have been getting a spicy, hot, bitter flavor when I cook chicken or vegetables. The smoke makes the chicken brown/black and the bitter taste of the smoke stays on the meat. Should I soak the wood, change to oak, anything different? Thanks for …
Trim the Fat Cap After Cooking
Q: Hi Dr. BBQ, I have a question about cooking pork butt. The fella who taught me to BBQ instructed me that when prepping a butt to remove all of the fat cap. This he based on the fact that there was so much internal fat that the extra grease from the fat cap added nothing. What is your opinion …
Grilling Beef Liver
Q: Hello Dr. BBQ: Can you grill beef liver? If so, how? — Susan from Iowa A: Hi Susan, Well the simple answer is that you can grill anything. I think I’d start it on a piece of oiled aluminum foil until it firmed up. Just don”t overcook it and it should work out …
Too Much Salt
Q. Hi Doc, I would to make some North Carolina Vinegar Sauce, but the recipe that I found calls for four teaspoons of salt for about two cups of vinegar. Isn’t that kind of heavy on the salt, or is that the correct amount? Thank you, –Art Homan A. Hi Art, I’m not sure about the recipe you have, …
Wanted: Tasty Texas Brisket
Dr. BBQ: I’m looking for an excellent tasting not overpowering recipe for Texas Brisket. Something with mesquite in a Holland Grill, this will be my first attempt at a brisket. My ribs, chicken, beef short ribs all come out great, just never had a desire to do a brisket, but have been put to a challenge for a party. So …