Dr. BBQ, How do you control the smoke, in your smoker, from making your meat become too smoky tasting? I have a problem with this not being consistent. I might be keeping my smoke stack closed too much. Any ideas? Thanks, James Hi James, If you’re using all wood to cook with on a big smoker you’ll definitely want to …
Where’s the False Fat Cap?
Dear Dr. BBQ: When I was at your class this past spring you had mentioned to remove the false fat cap. I can’t remember which piece of meat it was on. Is it on the brisket or on the butt? My brisket and ribs are great, but my chicken and pork butt still need some work. I will cook some …
Tips for Tri-Tips?
Q: Hey Doc, I just returned to my home state of Washington after spending 13 years in Texas. During my stay in the deep south I acquired a taste for really good BBQ. Because I was unable to find any good BBQ restaurants and because cooking is a big passion of mine, I purchased a nice pit and have been …
Baste, Mop, Slather—What’s the Difference?
Q: Dear Dr. BBQ,This may sound like I’m splitting hairs, but it’s kind of important to me. In most BBQ and grilling recipes, they call for a liquid concoction that’s applied to the meat while cooking. This liquid concoction has been designated as “baste,” “mop,” or “slather.” When I was first learning to cook outdoors, “baste” was the common word. …
Wanted: Turbinado Sugar
Q: Dear Dr. BBQ, Where can I buy turbinado sugar? I have no luck with it in Chicago. –Joe A: Hi Joe, Turbinado sugar is commonly available under the brand name Sugar In The Raw. You should be able to find it in the supermarkets in Chicago. If nothing else, check the health food …