Q: Dear Dr. BBQ, What is the best grilling cookbook ever written (so far)? –Anthony A: Hi Anthony, So far I’d have to go with BBQ USA by Steve Raichlen. It’s an encyclopedia that covers about anything you could think of. I’m about to change my thoughts though because in May 2005 my first book will …
Breast-Side Up or Down?
Q: Dr. BBQ, I’m planning to smoke cornish hens for Valentine’s Day for my business. How long should I cook them at around 225 and should I cook them breast side up or down? Also, I’ve been smoking whole turkeys for a few years now and my brother-in-law tells me that I should be cooking them breast-side down. I’ve …
Stuffed Pork Loin
Q: Hi Dr. BBQ, Notwithstanding that pork loin is lean enough to be grilled, rather than smoked, what recommendations would you have for stuffed pork loin to be cooked on the smoker? Are there any special tricks you recommend regarding preparing the stuffed loin from a procedural standpoint? Ken Houston, TX A: Hi Ken, I …
Char-Griller? Meh
Hi Dr. BBQ: What do you think of the Char-Griller offset smoker models? Are they heavy duty enough to warrant an upgrade from a Charbroil water smoker plus? I’m not looking to break the bank but would like some more surface area. Thank, Doc! Tony Hi Tony, I don’t care for them. They look cool but they’re very lightweight and …
Professional BBQ Smoker Please
Dear Dr. BBQ: We are thinking to open in North Carolina a BBQ restaurant seating 250-300 people. We will like to avoid serving the NC vinegar style BBQ, and we are gearing toward the wet style BBQ like some places in Memphis. We have restaurant experience but we are BBQ green. Can we suggest a commercial gas smoker to fit …