Hello Dr.BBQ, I am going to roast my first pig. I was looking to do a 50 pounder being my first time out. How long should it take at 250°F? Is 250°F a good temp or should I go hotter? Can I season it before I start and should I mop it as I go? I was also wondering if …
Just a Little Smoke Is Enough
Q: Hi, DR. BBQ: I enjoy your website, your book, and seeing you on TV at the cook-offs. Those cook-offs sure are fun to watch.I am going to grill a “Corned Beef Brisket” and would like to add a small amount of smoke. My question is, at what stage should I add the wood to the charcoal, and how much? …
Grillheads
Hi Doc, My wife and I are scoping out Big Green Eggs now that it’s tax return time. I like the looks of the large one, but at 140 pounds, it looks like it might be a pain to take on the road. Which do you travel with? Is the medium one versatile enough for most tasks? Any input is …
Eggheads Like It Hot
Hey Doc, Just finished reading your book, Big-Time, and noted that you are a Big Green Egg user. I also have an Egg and I wanted to ask about cooking times. Most smoking cook books tell you to slow and low cook your foods at 225°F, but the Egg people cook at higher temperatures. What observations have you had using …
How Long Does Beef Brisket Keep?
Q: Dr. BBQ, Is it OK to age beef brisket up to 15 days before you BBQ it? Thanks, Morton A: Hi Morton, If the brisket is in the shrink-wrap and intact you can age it for up to 40 days if you keep it very cold. If it’s been removed from the factory shrink-wrap …