Dear Dr. BBQ: I want to BBQ a pork loin tonight and was wondering how I go about that? I normally bake them. It is one of those big loins from Costco cut in half. Thanks, Kimry Hi Kimry, You caught me at my desk. Smear that baby up with a bunch of spicy and sweet stuff and grill/smoke …
Restaurant Recognition
Dr. BBQ: My husband & I own and operate Rivertowne BBQ in the small town of Ozark, Ark., pop. 3800. We started this restaurant in 2000 with no restaurant experience and we are total hands-on–in other words we put in 12-13 hour days five days a week (no manager). The reason I am contacting you is I hope you can …
Barbecue School is Worth the Price
Dr. BBQ: Loved your first book! I’ve gotten rave reviews from my friends and family on just about every recipe, rub andsauce I’ve used out of it! Just got your new book yesterday and having thumbed through several pages, I can tell it’s going to be a great one as well! What’s your honest opinion on Britt’s Barbecue cook school? …
Pork Loins Do Best at Higher Temps
Dear Dr. BBQ, I have learned much from you over the years and I appreciate your help very much. I’m wanting to smoke whole pork loins for people who want a more healthy bbq and I need a proper smoker to do the job. What smoker on the market would be good for smoking several whole pork loins at one …
Cookbook for the Big Green Egg?
Dr. BBQ, As a Big Green Egg aficionado and owner, I’ve struggled to find a book on grilling and smoking specifically on the Egg. Having just seen your profile and information in the 2007 Sizzle magazine and having found your web site and evident faithfulness in the Egg, have you written any books or have any recommendations on cooking with …