Hello Dr. BBQ, I hope you do not mind me asking you a few questions. I was wondering , when you cook for a competition do you glaze your ribs or brisket with BBQ sauce? And how about pulled pork–does that get a sauce? And if you sauce the pulled pork do you use a traditional tomato base or a …
How to Handle Leftovers
Q: Dear Doc: I cook a great hog and a few other things as well. I would really like to open a storefront business—I already have a commercial-sized pit and a great location with an out back detached block building for the pit. Is it legal to cook outside of the immediate premises? What equipment will I need to hold …
Rusty Firebox
Q: Dear Dr. BBQ: My firebox stays rusted and I would like keep it black with a high heat paint or some other treatment. I have heard of people getting the box hot and treating the outside with oil, but I have not seen the results myself and was wondering if you know the best route to go to try …
Temperature Gauging
Dr. BBQ: I have another question for you. What temp gauge do you use, or which ones do you recommend for the internal temp? I bought a Weber remote type, but it didn’t work out. It was OK for a while, then I had to replace the probe, and know it is acting up again. Thanks, Bud Hi Bud: I …
How to Keep Pork Steaks Warm
Q: Ray, How do you keep pork steaks warm if you are unable to grill them just before you eat? I really don’t want them in 10 gallons of sauce, do I? Thanks, Mike A: Hi Mike, I wouldn’t want them swimming in barbecue sauce, but you probably need some liquid to keep them moist. I’d use a mix of apple juice and …