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 …
Adjusting Rubs to Smokers
Dr. BBQ: Have you ever had to adjust your rub to a smoker? I have a new rig and I can’t get my meat to bark up–it’s cooked well but no bark. So I have gradually started reducing the amount of turbinado and adding brown sugar in place of the tubinado. I use the Big Time BBQ Rub. What do …
Smoking Lean Meat
Hello Dr. BBQ: I have a question about smoking lean meats like venison. My family lives down south, and can legally take 4 deer each, per year. Dad harvested a doe last weekend, and asked me about smoking the whole deer ham. I know that the meat is very lean, and may not fair well with smoking for long hours. …
No Need to Singe
Hey Dr. BBQ: If I am cooking a whole prime rib on the BBQ spit, do I still have to singe it first and then put it on the spit? Or just put it on the spit and go? Thank you, Marty Hi Marty, You won’t need to singe or sear the roast if you’ll be cooking it on …