Hello Ray, I just got your road trip book and wow, you did exactly what I want to do when I retire. I was sorry to see you did not have a chapter on New Jersey–we may not have a unique style like some other states but we like our Q. And those of us that are able to slow …
Eggs Aren’t Restaurant-Approved
Hi There Dr. BBQ, My husband is thinking of opening a roadside BBQ in Florida. Do you think this could be done feasibly with several Big Green Eggs? He loves his Egg, but has been looking at a large smoker for the roadside operation. Just saw on your website what looks like competitions being done on BGEs and wondering if you …
Leaky Injections
Dr. BBQ: You were nice enough to answer my last question about classes. I am waiting for your new book, and I’m sure the answer is in it. I make brisket flats exactly as you say in the short cut method. It seems that all the injection solution always come out. Is there a trick to injecting? Eric Hi …
Backyard Grill
Dear Dr. BBQ, I want to purchase a smoker grill for backyard use. I have tried some of the cheap ones that are on the market at the present, but they do not work for me. I would like some information on some of the better brand that is suitable for home (back yard) use. I don’t like the Weber …
Cook Before Wrapping
Doc: I use a large BGE. I usually smoke a butt straight through, put it on let it smoke for 1.5 hours or so a pound. I want to wrap my butts in foil also. I put goodies in the foil to enhance my meat: grape juice, cherry juice, etc. How long do I wrap in the foil? I planned …