Dr. BBQ: I’ve been asked to cook for a party of 75 to 100 people. I’m smoking full brisket (nose on), St. Louis Ribs and pulled pork (full shoulders). Considering that some will have one or the other while some will have a little of all, how much of each meat would you recommend I buy and how many pounds …
Smoker on a Budget
Q: Dear Dr. BBQ, I was wondering what kind of smoker you recommend for a guy on a budget. I currently use your typical charcoal grills—most of them I get used, and just fix them up! We BBQ about three times a week for an average of 12 people at a time. Also, if I wanted to enter an …
Inject Your Turkey Breast
Howdy Doc! When smoking a turkey breast, what is the best way to keep it moist? I keep the skin on and cook it to temp (coming up to temp following rest) but it seems to be drier than I’d like. Should I inject it? Thoughts? Love your sauce for ribs. Tony Hi Tony, The main thing you can …
Turbinado Sugar?
Dr. BBQ, What is turbinado sugar and where can I find it? I am putting together your basic BBQ rub for some baby back ribs I am going to cook. I am going to cook them your way, I can hardly wait. I am very familiar with Lakeland, Florida, because I have lived there before and am now living in …
The Truth About Sour Glands
Q: Dr. BBQ, I’ve heard a few hardcore bbq’ers talk about “sour glands” in butt roasts that they always remove before cooking. What are they? Where are they? I now hear the same things exist in chicken thighs! Is there truth in this, and does removing these “glands” really make a difference, either in competition or in my backyard …