Hello Dr. BBQ: You are my hero! I love your BIG TIME BBQ BOOK. I have a question. I notice your rub and sauce for baby backs but do you use a mop or baste for them or just the 3-2-1 method with honey and apple juice and brown sugar? I have an offset at our campground that I use …
Roast Recipe
Hi Dr. BBQ: We saw you in Memphis in May and you did a great job. We also have your cookbooks. Just for the fun of it we are having a pig roast this Saturday night and I am wondering if you can give me a good recipe for the roast. The pig is 141 pounds and I need your …
How Long to Cure Fresh-Cut Hickory?
Q: Dear Dr. BBQ: I would like to know how long should fresh cut hickory cure before I can use it in my smoker. Thanks, Bill A: Hi Bill, A year of seasoning would be best, but you could use it a little early if you need to. Make sure it stays dry and gets plenty of room to breathe. …
Grilling with Wood
Q: Dear Dr. BBQ: I want to try to go back to the basics and grill over wood. I have oak and apple wood available to do this but have no earthly idea how to do it. Help! Susan A: Hi Susan, Grilling with wood can be fun, and the taste is like no other. You”ll …
What’s a Texas Crutch?
Hi Dr. BBQ, I live in Australia and love BBQ. Could you tell me what a Texas Crutch is? Regards, Paul Hi Paul, Good to hear from Down Under. The term Texas Crutch refers to the use of aluminum foil when cooking barbecue. It seems some stubborn old dudes don’t think it’s right and they claim it all started in …