Hi Dr. BBQ: We saw you in Memphis in May and you did a great job. We also have your cookbooks. Just for the fun of it we are having a pig roast this Saturday night and I am wondering if you can give me a good recipe for the roast. The pig is 141 pounds and I need your …
BBQ Vacation
Hi Dr BBQ, I’m a recently retired pork rib enthusiast. My favorite spots (so far) are the Rendevous in Memphis and Michelbob’s in Naples. We live in Connecticut in the summer and Naples, Fla., in the winter. I’m planning a 35th anniversary trip for my wife and me for next summer or fall, 2006. For many years we’ve talked about …
Apple Wood a Good choice for Pork
Q. Hey Dr. BBQ, I was told to use apple wood for smoking a ham. I am brining a whole pork leg and it will be ready to smoke next Sunday. Do you recommend I use the apple wood or do you have another suggestion? When are you going to make another appearance on BBQ All-Stars? Thanks for the …
Competitions Are An All-Night Commitment
Dr. BBQ: When getting into the bbq competition is it feasible or out of the question to sleep at motels or hotels nearby the cook-off sites? Do any of the participates engage in this practice? We are considering purchasing a Cookshack FEC 100 “pellet feeder” model which needs low observation or hands on as I would call it. I was …
Degrees of Smokiness
Q: Dr. BBQ, I use mostly lump charcoal and add smoke wood chips throughout the cooking cycle. How does smoke wood affect flavor in the meat at different temperatures and at different times in a cook? –Bob A: Hi Bob, Smoke wood will flavor the meat throughout the cook unless of course you wrap the meat …