Dear Dr. BBQ: We are thinking to open in North Carolina a BBQ restaurant seating 250-300 people. We will like to avoid serving the NC vinegar style BBQ, and we are gearing toward the wet style BBQ like some places in Memphis. We have restaurant experience but we are BBQ green. Can we suggest a commercial gas smoker to fit …
Beyond the Grocery Store
Hi Dr. BBQ: Well, after watching a BBQ challenge on the Versus Channel a few weeks back I followed the web address I saw to your website and after browsing through all the info I bought the Big Time BBQ cookbook. Just did my first recipe from it and the Backyard Championship ribs were incredible!! Great recipe–can’t wait to try …
Tastes Good But Looks Burnt
Dear Dr. BBQ: I use your “Big Time BBQ Cookbook” religiously. I have followed the recipe for chicken thighs and legs using indirect smoking at 235° F. to maybe 250° F with pecan wood. I use the “sweet and sticky” glaze called for in the book. When the chicken is done the skin is very, very dark–almost black. Even though …
A Word About Temperature
Hi Dr. BBQ, It was great to meet you at the Atlanta EGGtoberfest this year. I have been using an Egg for almost a year now and have attempted my first Briskets since meeting you in Atlanta. The Brisket recipe from your book, “Big-time Competition Brisket,” is great; especially your Big-Time BBQ sauce! My Briskets have been very good but …
Help! It All Tastes the Same
Hi There Dr.BBQ, I’m really trying to get better at this but my biggest thing is everything seems to have the same flavor. No matter what I try I can tast the different rubs that I put on but all seem to have that same taste to them. Could it be from the charcoal I’m using?? I have been using …