The BBQ Doctor

09/07/2024

The BBQ Doctor is smokin’ some meat at Pig Pickin’ 🐷 with the Fighting Okra! We hope to place in pulled pork, ribs, shrimp & sausage, fried okra & brisket, and tenderloin! The entries are below! Stay tuned for the results!

06/16/2023

The BBQ Doctor is at it again! Fast Friday in Beaumont,Texas at Pelican Bay Assisted Living! 300+ lucky people get our delicious “Doc in the box” meal! Yum! 🐷
Where will our smoker lead us next?!? Stay tuned!

11/11/2022

10/18/2022

"Grilling is for more than just meats. Wrap your veggies in foil, seasoned with butter, oils, spices and rubs, then let them steam on the grill to cook through. Prior to serving, give them a quick sear over the grill grate to add some flavor and grill marks. This is a great tip for corn on the cob, peppers, fruits, onions, tomatoes -- you name it!" -- Leonard Botello IV, Pitmaster and owner of Truth BBQ

10/15/2022

Tip # 11
“Use a quality charcoal for your heat source when cooking and remember that lump charcoal burns hotter than briquettes. Make sure that your grill or pit is clean before cooking, clean it with a wire brush and empty out ash from the bottom. When you start the charcoal, use a chimney and newspaper instead of lighter fluid. And make sure your grate is very hot before placing meat on the grill, which will help prevent the meat from sticking.” -- Tuffy “The Professor” Stone, Grand Champion at Jack Daniels World Championship Invitational, American Royal, and Kingsford Invitational, pitmaster at Q Barbeque

10/12/2022

Tip # 10
"If I’ve learned anything, it's that resting your meat in a hot box after it comes out of the smoker makes for better barbecue. Modify a cooler to suit your purpose at home and give yourself a few extra hours on the back end to rest the meat. You won’t regret it. -- Wyatt Dickson, Pitmaster at Picnic

10/09/2022

Tip # 9
“When grilling your favorite steak, I suggest the reverse sear method to achieve the perfect internal temperature throughout. This process works best on larger cuts such as tomahawks or steaks over 1 3/4" thick. Reserve sear is simply the method of cooking at a lower heat until the protein is 90% to desired temperature, then finishing it off on the grill at a high temperature.” -- Brooke Lewis, Grand Champion at Memphis in May

10/06/2022

Tip #8 - Scott Roberts
“Most backyard grillers don’t start their fire early enough to let it mature. Always start your fire an hour before you think you should, giving plenty of time for your coals to get nice and hot.” -- Scott Roberts, Pitmaster at The Salt Lick BBQ