Dr. BBQ: I am grilling about 20 pounds of ribs and chicken for a party. I have a huge charcoal grill that I’ll be using. The grill does not have a cover. Will this affect how my ribs will come out? I’d like to use some apple wood to add a nice flavor to the ribs. How do I go …
Professional-grade Smokers
Hello Dr. BBQ: Love your column. I am thinking about starting a small roadside operation, so what could you recommend for professional-grade smokers/trailers? I would like to do a limited menu, haven’t worked out pounds of product per day yet. I have about a $10,000 budget. Thanks, John Hi John, I sold BBQ on the side of the road for …
Go by Temperature, Not Time
Dr. BBQ, For competition purposes, I see and hear about “cook times” for pork butt and brisket being anywhere from 12-15 hours. I also see and hear that pit temps should be anywhere from 225-250°F for both cuts. My question is this: do these extended times (in the competition setting) also include time in the cambro or other “holders”? I’ve …
Alabama White BBQ Sauce
Hi Dr. BBQ: I was watching you on TV this morning but unable to get this complete recipe for Alabama White BBQ Sauce. Would you please e-mail this mayo based sauce? Thank you. Betty Hi Betty, Here you go. White BBQ Sauce for grilled or smoked chicken. Dr. BBQ”s Alabama White Barbecue Sauce This is way different from most barbecue …
Reining In the Smoke
Dr. BBQ, How do you control the smoke, in your smoker, from making your meat become too smoky tasting? I have a problem with this not being consistent. I might be keeping my smoke stack closed too much. Any ideas? Thanks, James Hi James, If you’re using all wood to cook with on a big smoker you’ll definitely want to …