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 …
Beyond the Grocery Store
Hi Dr. BBQ: Well, after watching a BBQ challenge on the Versus Channel a few weeks back I followed the web address I saw to your website and after browsing through all the info I bought the Big Time BBQ cookbook. Just did my first recipe from it and the Backyard Championship ribs were incredible!! Great recipe–can’t wait to try …
Do Indoor Grills Work?
Q: Dr. BBQ, Do indoor electric grills really work? Is the flavor the same as with an outdoor gas grill? Walter in Omaha. A: Hi Walter, The answer to the first question is yes, they do work but the answer to the second question is no, the flavor is not the same as an outdoor gas …
A Word About Temperature
Hi Dr. BBQ, It was great to meet you at the Atlanta EGGtoberfest this year. I have been using an Egg for almost a year now and have attempted my first Briskets since meeting you in Atlanta. The Brisket recipe from your book, “Big-time Competition Brisket,” is great; especially your Big-Time BBQ sauce! My Briskets have been very good but …
Nothing Wrong with “Set It and Forget It” Cookers
Hi Dr.BBQ, I have a question for you about competitions. I know that you cook on the Egg, so I was wondering about your feelings about what I call “the set it and forget it cookers” like the Fast Eddy and the Tragers. Do you feel that competition cooking should be done only on charcoal and wood? I am not …