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” …
Pulled Pork for 100 Guests
Hello Dr. BBQ: My name is Lisa Dorzweiler and I’m in the middle of planning my wedding for July 2008. My mother-in-law-to-be volunteered to make our food but I’m concerned that we won’t have enough for 100 people. Anyway, my question is: How much brisket do we need to feed 100 people? I’ll be pulled BBQ brisket by the way. …
Mouth-watering Lamb Chops
Q: Hi Dr. BBQ: I’m looking for an “awesome” recipe for grilled lamb and/or lamb chops. My husband loves lamb, and I would like to surprise him this weekend…he’s been away for 10 days. The only problem, I’ve tried many recipes and none have that “Oh! Wow!” taste. Do you have a secret recipe that would melt in his …
Pure Chile Powder
Hello Dr. BBQ: I”ve noticed that you recommend pure chili powder not a blend. How do I tell the difference? I use McCormick’s dark chili powder now. Is that right or should I use something else? Jeff Hi Jeff, The readily available chili powders like the one you have are very different than ground pure chiles. The powders usually have …
Finding the Perfect BBQ Sauce Base
Q: Dr BBQ, I’m at a point where I’m growing tiresome of using store-bought BBQ sauce, or even worse, doctoring up a store bought BBQ sauce. I love cooking, and love experimenting, so I was hoping you could provide me with some tips on how to create a BBQ sauce “base,” in which I can experiment to create different …