Hi Dr. BBQ: I would like your valued opinion on what end of a brisket to face towards the coals on a offset fire box smoker, the point or the flat. Patrick Hi Patrick, For me it would surely be the thick end which is where the point is. The thick end needs a little more heat and of course …
Preparing Meat in Advance
Q: Hi Dr. BBQ, Love your site. I am thinking about entering the catering business. I know that many operators, restaurant and catering, have different methods of preparing ribs and brisket for large numbers of people. Is there a common method, especially taking into consideration that properly cooking one piece of meat can take an hour or two, not …
Cooking Deer Meat
Hello Ray, I just got your road trip book and wow, you did exactly what I want to do when I retire. I was sorry to see you did not have a chapter on New Jersey–we may not have a unique style like some other states but we like our Q. And those of us that are able to slow …
Eggs Aren’t Restaurant-Approved
Hi There Dr. BBQ, My husband is thinking of opening a roadside BBQ in Florida. Do you think this could be done feasibly with several Big Green Eggs? He loves his Egg, but has been looking at a large smoker for the roadside operation. Just saw on your website what looks like competitions being done on BGEs and wondering if you …
Barbecue vs. Smoking
Q: Dear Dr. BBQ: I recently ate at Kreuz Market in Lockhart, Texas, and noticed a distinct lack of saucing of the finished meat. Is their food barbecue or just smoked meat? I know that this is a loaded question. –Stanton A: Hi Stanton, Yes, it sure is a loaded question. That is hardcore “No sauce” …