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 …
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 …
Liquid Smoke Adds Smokey Flavor
Q: Hi Dr. BBQ: A friend of mine told me that if I added liquid smoke to my marinade that my pork chops would taste smoky after grilling. Is he right? –James in Austin A: Hi James, Well yes he actually is right. Liquid smoke is a by-product of the charcoal making process so …
Measuring Temperature
Hey Dr. BBQ: First of all let me wish you a late happy birthday – I hope you had a great one! I have been doing many dishes from both your cookbooks (as I can proudly say I own both). These two are the best cook books I have ever owned. You are a wealth of knowledge and your books have …
The Path to Tasty Brisket
Q: Dr. BBQ, I”m a big fan of yours. What is your method for cooking brisket on the BGE? Thanks, Allen A: Hi Allen, Got my book yet? There”‘ a ton of brisket info in there. Check it out at www.drbbq.com. On the Big Green Egg I always use a platesetter and cook …