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 …
Barbecue Classes?
Dear Dr. BBQ: Do you have any advice to help me with BBQ books or classes, especially about cooking whole hogs? Johnny Hi Johnny, There are a whole bunch of cooking schools these days and plenty of books about BBQ cooking. I’ve even got some myself that you can see at www.drbbq.com But most of us don’t cook many whole …
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 …
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 …