Dr. BBQ, I am grilling a venison loin this evening on my BGE. If you have any hints or recipes, that would be awesome. Thanks, Eric Hi Eric, Venison loin is very lean with almost no fat. Just don’t overcook it. Medium rare at the most. I’d use a little BBQ rub and cook it hot and fast. Dr. BBQ …
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 …
When to Cure
Q: Hello Dr. BBQ, When is it necessary to use a cure, for safety not for flavor, while smoking? Let me quote from Great Sausage Recipes and Meat Curing by Rytek Kutas, “If it can’t be cured don”t smoke it.” Thank you for your time and help, Paul A: Hi Paul, I assume Mr. Kutas …
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 …
A Labor of Lard
Q: Hello Dr. BBQ: I was given some venison steaks that I want to grill but they are really lean and I’m afraid they will dry out. I’ve heard about a technique called “larding.” Can you explain how that’s done? –Billy in Birmingham A: Hi Billy, Larding is an old butcher technique where strips of fat …