Q: Hello Dr. BBQ, My wife and I love BBQ and would like to start our own bbq concessions trailer business. We’ve considered it carefully, and are ready to give it everything we’ve got. We’re having a heck of a time finding a spot to set up on, though. We’ve spoken with many commercial realtors in a three-county area, …
K.C. Masterpiece Original—But Hotter
Q: Hi Dr. BBQ, Love your Fiery-Foods site! I also love K.C. Masterpiece Original style barbeque sauce. I am in search of a sauce with the taste characteristics of K.C. Masterpiece Original style but with the heat level of a Dave’s Insanity or similar sauce. Currently I usually add Dave’s or my homegrown habaneros to the K.C to get …
Smokehouse Business Advice
Q: Dear Dr. BBQ, Need your 911 on how to find the proper business start-up planning resources to open my own smoke house. I find loads of equipment but nobody who talks about the business end. Please guide me in the right direction. –Tim A: Hi Tim,Cooking BBQ is just like any other business, and …
Brisket Competition Questions
Q: Dr. BBQ, When cooking a brisket for competition do you use a whole or flat brisket? Which part of the brisket do you use for turn-in besides the burnt ends and how do you keep the slices from drying out in a short amount of time? Thanks, Craig A: Hi Craig, I always cook whole briskets and I look …
Adjusting Rubs to Smokers
Dr. BBQ: Have you ever had to adjust your rub to a smoker? I have a new rig and I can’t get my meat to bark up–it’s cooked well but no bark. So I have gradually started reducing the amount of turbinado and adding brown sugar in place of the tubinado. I use the Big Time BBQ Rub. What do …