Q: Hey Dr. BBQ, I was watching “BBQ’ing” on the Food Network and noticed some guys were injecting, using what seems like a pressurized pump. Are these homemade or are they available for sale? I have a vacuum tumbler but I’d really like to get my hands on one of those pressurized pumping needles. Thanks, Chef Wil …
How to Handle Leftovers
Q: Dear Doc: I cook a great hog and a few other things as well. I would really like to open a storefront business—I already have a commercial-sized pit and a great location with an out back detached block building for the pit. Is it legal to cook outside of the immediate premises? What equipment will I need to hold …
The Smoke Ring: It’s a Chemical Reaction
Q: Dr. BBQ, How can I be sure to obtain a “smoke ring” on smoked meat? What makes it appear—low smoke first, more smoke first, or …? Is there a scientific approach, which should work every time, or is it a “sometime” thing? Thanks for your help, Gary A: Hi Gary, Smoke ring is the …
The History of Barbecue
Q: Dear Dr. BBQ, I’m a university professor and I teach Industrial Design in Brazil. I’m having a little problem finding out about the history of barbecue. We are trying to understand the history of grills to make a new grill design, something to use inside the home, but it”s impossible to find books, sites or magazines to give …
Skip the Leg Quarters at Competition
Q: Dear Dr. BBQ, I am just getting started in competition cooking. I am learning a lot along the way but my question is, if I am turning in leg quarters for competition do I turn them in whole or slice them first? If I should slice them first do you have any tips on presentation? Thanks! …