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 …
Grill Brushes
Q: Dear Dr. BBQ, I just bought a char-broil gas grill. It has proclaim coating steel grates. I want to know what kind of BBQ brush will work to brush off the grates after I finish cooking. –Chris A: Hi Chris, I’d get the grates hot, and use a grill brush with brass bristles …
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 …
Burning Off the Waste
Q: Hi Dr. BBQ: I am just getting started learning to barbeque or smoke food. A friend of mine helped me build a smoker out of an L.P. tank and I have a non-removable expanded metal grate inside. He told me not to clean between cookings, and to squirt it down with lighter fluid before the next cooking to …
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 …