Hello Dr. BBQ, Thank you for your latest book–Road Trip. This cooking companion is the greatest cookbook I have in my arsenal! I have a question about the Honey Maple Brined Salmon from Chef McPeake. This will be my third time for this smoked salmon which is our favorite so far. How long can you keep this salmon refrigerated after …
Commercial Coooker Recommendations
Q: Dear Dr. BBQ, I have always been a fan of Southern-style BBQ, so much so that I want to start my own restaurant. Please send info on commercial indoor cookers/smokers. I need to know such things as how much smoke they produce out of the chimney, what sort of fire hazard they present, price and what sort of …
Where to Find Wood
Q. Dr. BBQ: I live is South Florida, Deerfield Beach exactly. I’m new to BBQ, this is my first summer of Qing. Got my first smoker, a SNPP. I dont know where to buy wood. The charcoal I buy is hurting my flavor. I’ts hit or miss, with hood. Chips are all I can find and I need logs and …
Marinade Is No Cure for Dry Steak
Q: Dear Dr. BBQ, What is the best marinade for steak, something that helps to keep it from getting dry and tough? –Tasharra A: Hi Tasharra, I’m not sure what cut of steak you’re cooking but if it’s getting dry and tough you are probably just overcooking it. No marinade can help that. Try buying a …
Balance Salty Meat with Pasta
Q: Hi, Dr. BBQ! Thanks for such an awesome site! I was looking for a way to salvage two-thirds of a pork tenderloin that my husband bought at Costco. It had a garlic and herb rub on it, but when he ate some later, he remarked that there was an abundance of salt, much more than to his (or …