Dr. BBQ: I wanted to know the contact info for a barbeque doctoral program that is located in Tennessee. Do you know anything about this? Please let me know as my husband is an avid barbequer and judge and he heard about this. Thanks, Margaret Hi Margaret, I don’t know about any BBQ doctorate program in Tennessee. The Kansas City …
Formula for Deflecting Plates
Dr. BBQ: Is there a formula for the height of the tuning plates pending the diameter of the pit? Mark Hi Mark, (Note: Mark is asking about the location of the deflecting plates he’s planning to put in his offset BBQ pit. The purpose of these is to spread the heat out instead of having a big hot spot next …
3-2-1 Overrated
Hello Dr. BBQ: You are my hero! I love your BIG TIME BBQ BOOK. I have a question. I notice your rub and sauce for baby backs but do you use a mop or baste for them or just the 3-2-1 method with honey and apple juice and brown sugar? I have an offset at our campground that I use …
Roast Recipe
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 …
Temperature Not Timing
Hi Dr. BBQ: What is the cooking time to slow smoke a 15-pound rib eye roll at 220 degrees to medium? Thanks, Iceworks Hi Iceworks, Timing isn’t going to work too well with something like that. You’ll need to monitor the internal temp of the meat. For medium you’ll want it to reach about 150 and then be sure …