Q: Dr. BBQ: Thanks for making me look good! I got your book and tried the chuck roast…it was great. I did the Backyard Championship Ribs. They tasted good but were not falling off the bone good. I have a Brinkamnn Pit Master with a side firebox. I put the coals in the firebox and the ribs in the main …
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 …
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? …