Dr. BBQ: Loved your first book! I’ve gotten rave reviews from my friends and family on just about every recipe, rub andsauce I’ve used out of it! Just got your new book yesterday and having thumbed through several pages, I can tell it’s going to be a great one as well! What’s your honest opinion on Britt’s Barbecue cook school? …
Pork Loins Do Best at Higher Temps
Dear Dr. BBQ, I have learned much from you over the years and I appreciate your help very much. I’m wanting to smoke whole pork loins for people who want a more healthy bbq and I need a proper smoker to do the job. What smoker on the market would be good for smoking several whole pork loins at one …
Try Charcoal
Q: Hey Dr. BBQ, Do you have any suggestions on how I can maintain a longer hotter burn in my fire box? The typical recipes call for 200-220°F for 6-8 hours, and it seems like I need to check or add additional fuel each half hour which sometimes makes the temperature drop below the recommended temperature. I am currently …
Know a Co-Packer?
Dear Dr. BBQ: We are bottling our own bbq sauce. We are unable to keep up with demand. I was told to ask about a co-packer. Do you know, or can you recommend one that do small runs for start up business? Thank you, Thomas Hi Thomas, Congratulations on your success. The best thing to do is find a co-packer …
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! …