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If you have a question for Doctor John, send an email to moc.oohay@nevarkeerc

Dateline: June 1, 2007

Wow! The waiting room is full of patient patients wanting some outdoor cooking advice. We better get to them.

Jerry wants to know: Have you ever barbecued stick bologna? If so, do you have a recipe?

Hi Jerry: Yep, barbecue baloney is a big favorite of mine. Slice off a chunk about three-quarters to one inch thick. Put it on slow grill until it is good and hot all the way through. It is precooked so you don't have to go to extremes with the grilling. You want to get just a little char on it. Then give it a coat of your favorite sauce and let it cook in. Be careful not to scorch it. That's it. My cousin and I "invented" grilled summer sausage. Same method, just a different taste and texture. Thanks for writing.
Dr. John

BIGTEX writes: Doc, Im looking for a good recipe for barbeque wild hog. Ill be cooking on an open pit, using oak or pecan wood. I usually use a rub to start and after the first couple of hours, start mopping. Ill cook about half a hog (60 to 75 lbs.) can you help me out?

Hey Bigun: I'm assuming you mean feral hog and not Russian boar or Javelina. The feral hog is one of my favorite things. They don't take any special consideration. Just do what you been doing. I don't know what your tastes are in the way of rubs and I might send you one you can't stand.

Go with the oak wood. The pecan is a little mild for pork. You got some good eating ahead of you. Thanks for writing.
Dr. John

Greg writes: I am looking for a recipe for what I believe is called Garbage Can Supper. Basic end-of-summer vegetables with sausage cooked over open fire in a garbage can. I plan on using a turkey cooker, but wondered if you had the recipe and am also interested in how many it will serve.

Okay, Greg, here we go:

Trash Can Supper

  • 36 to 48 ears of corn
  • 1 peck new potatoes
  • 3 heads of cabbage
  • 3 packages carrots
  • 10 to 15 small onions or turnips or celery ribs
  • 2 pounds green beans
  • Salt and pepper
  • Crumbled bacon
  • Hot dogs, trail bologna or sausage
Build a fire. A grate over concrete blocks is okay. Place the following into a large, clean garbage can in the order given: Put the green beans, salt, pepper and crumbled bacon on foil and fold to form a package; set aside. Clean the corn and place on end in the can. Place the potatoes, cabbage, carrots and onions on top of the corn. Put the green bean package on top. Add 2 quarts of hot water. Cover with the lid and place on the fire. It should be steaming in 30 minutes. Add the hot dogs or trail bologna about 45 minutes before serving. Smoked sausage about 1 hour before serving. Fresh sausage should be precooked. This usually takes about 3 hours on a medium fire. This size batch serves 20 to 25 people.

Your turkey cooker should work just fine. I dont think it will hold everything in the recipe, but you can modify the amounts to suit your needs.

PEZGAL writes: I'm looking for a great marinade for a tri-tip roast. Also, can you tell me how long I would barbecue a 2-1/2 pound tri-tip roast (medium rare). Can you help? Thanks so much. Any way you can answer as soon as possible? I would like to make this for a special occasion tomorrow.

Hey Pezgal: I doubt this shows up in time, but here it is anyway.

Tri-Tip Marinade

  • 1 split (small bottle) cheap red wine
  • 1/4 cup Worcestershire sauce
  • 1/4 cup olive oil
  • 2 or 3 cloves garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon chopped parsley
  • 2 teaspoons crushed red pepper (optional)
  • Black pepper to taste
Marinate at least 4 hours or overnight. Place tri-tip on a hot barbecue grill. Cover. Turn every 15 to 20 minutes until done (approximately 30 to 45 minutes). Slice thin. Thanks for writing.
Dr. John

Gayle writes: My daughter recently visited Houston, and said she had the most awesome food ever! She wanted to try to locate a recipe for a chicken marinade or rub, which she claims was called "jerk sauce." Do you have a recipe for this? It was not real spicy, but had a little bite to it. Please let me know if you have any suggestions. She claims it can be used as a dry rub or marinade. Thank you!

Hey Gayle: Jerk seasoning comes from Jamaica, Mon. Here's how:

Jamaica Jerk Seasoning

  • 1 tablespoon granulated onion
  • 1 tablespoon onion powder
  • 1 tablespoon ground allspice
  • 1 tablespoon sugar
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne
  • 1 tablespoon garlic salt
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground habanero chile
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground bay leaf
Mix all ingredients together. This can be stored, sealed, in the freezer for up to six months.

Just give the chicken a good coating of this, let it sit covered in the icebox for two or three hours before grilling. This is also good on fish or pork. Thanks for writing.
Dr. John

R. writes: I'm looking for a Number One Rib Recipe that will win a few contests. What are your recommendations? Thanks for your time.

R: If I had that recipe, I'd be out winning contests. Truth be known, there is no universal recipe for a winner. What wins in my area may be a "Spitter" in the next county. All depends on the judges.

Here are a few things to put you on the right track:

  • First of all, you need a good rib. Lots of meat in relation to bone size, and it's got to be tender.
  • The seasonings have to get the judges attention without offending any of them. One judge may like a really hot rib, while the next wants it mild and sweet. A compromise is in order.
  • Learn who the winners are in your area, get to know them. Ask questions. They won't tell you everything but they will be very helpful.
  • Talk to the judges; ask them what they look for in a winning rib.
  • Keep a log book of your cooking. That way you will know what you are doing and, if you hit a good recipe, you can duplicate it. Write down, rib source, seasonings used, cooking time and temperature. Include your personal opinion of your experiments.
  • Develop a winning attitude. The people who win a lot are competitors; they expect to win. They don't like it when they lose. Show me a good loser and I'll show you someone who loses a lot. This does not mean that you should throw a wall-eyed fit when you lose. You can be a graceful loser.
Stick with it; work at it and sooner or later your number will be called. Thanks for writing.
Dr. John


If you have a question for Doctor John, send an email to moc.oohay@nevarkeerc
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