Q: Dear Dr. BBQ, When bottling homemade BBQ sauce, is there a particular technique to increase the shelf life of the product? When making BBQ sauce, after finished, does it have to be refrigerated or is it OK to leave at room temperature? Thanks, Luis A: Hi Luis: The only thing you can put into …
The “Plateau” Explained
Q: Dr. BBQ, I read a thread posted on the Big Green Egg web site about hitting a plateau when cooking briskets. Does this hold true to cooking beef ribs or does it pertain mainly to briskets? –Chef Wil A: Hi Chef Wil, In my experience the “plateau” happens in big, solid pieces of meat that …
How Much Brisket Is Lost to Smoking?
Q: Dear Dr. BBQ, When smoking a brisket, what percentage is lost due to the smoking procedure? Thanks, Kyle A: Hi Kyle, I’ve never done the research myself but the common figure that BBQers use is 50 percent yield of usable meat from a whole untrimmed brisket. Some cookers will preserve a better yield than …
Tell Me More About the Egg
Q: Dr. BBQ, Please tell me about the Big Green Egg. I love to cook baby back ribs. Thanks, Bob A: Hi Bob, The Big Green Egg is made of ceramic material that offers great insulation as well as refractory properties. It is built to burn natural lump charcoal with easy temperature control and it …
Gourmet Specialty Sauce Business
Q: Dr. BBQ, I’m in the process of opening a gourmet specialty sauces store in Lincoln, Nebraska. I’m targeting only sauces that have won major awards: Scovie Awards, National BBQ Assoc., Kansas City BBQ Assoc., etc. What is the success rate of stores like this? It seems that the market here in Nebraska has grown in the last three …