Q: Dear Dr. BBQ, I have been asked to cater a friend’s high school graduation party. Seven families are sharing a facility and have asked me to smoke brisket and pork butt. They estimate an attendance of 300 to 400 people. How do you determine the amount of meat per person and is this determined by the pre-cooked weight or …
Developing BBQ Skills
Q. Dr. BBQ: Hello, My name is Rolf Persson and I am a chef here in Markaryd in South Sweden. I am working with BBQ smokers and catering and am very interested in learning more to develop my skills. I hope that maybe you can give me some tips. It would be nice to go to USA and see how you …
Adding Spice to Ribs
Q: Dear Dr. BBQ: I am looking for something that I can add to my ribs to make them a sweet-hot. I have the sweetness part down (I think) but don’t know what to add to make them spicy. Could you please help me in this area? Thank you, Roger A: Hi Roger, Like …
Marketing Research for BBQ Sauce
Q: Dr. BBQ, I am currently in a marketing class and I have decided to do my project on my family recipe for BBQ sauce. I am having trouble finding statistical data for my research. Any suggestions? I am not looking to have a restaurant just for an avenue to sell the sauce and trying figure out the best way …
Tender Spareribs
Q: Hello Dr. BBQ: I cater and cook at bluegrass festivals. We serve rib chops and pulled pork. I would like to serve spareribs but they always are too tough to serve and sell. What can I do to tenderize these to where I could offer this on our menu? Do I marinate and if so what in and how long? …