Hello Dr. BBQ, I want to start off by saying I am a huge fan of yours! I love your first book “Big Time BBQ,” and enjoy watching you on the BBQ circuit when the competitions are on TV. I recently (over the last year and a half) have really gotten into BBQ/smoking and would really like to get into …
Professional-grade Smokers
Hello Dr. BBQ: Love your column. I am thinking about starting a small roadside operation, so what could you recommend for professional-grade smokers/trailers? I would like to do a limited menu, haven’t worked out pounds of product per day yet. I have about a $10,000 budget. Thanks, John Hi John, I sold BBQ on the side of the road for …
No Ribs for Rover
Q: Dear Dr. BBQ, My Irish setter, Seth, always tries to steal ribs off my plate at the picnic table. Is it OK to let him have some?–Dolly A: Hello Dolly,No! Seth should never eat ribs, with or without the bones or meat. First off the bones can break up and become slivers that can choke him, or create bowel …
A Safe Temperature
Q: Dr. BBQ, If I were asked to bring lots of pre-cooked food (ribs, brisket, chicken, etc.) to, say, a picnic, what would be the best way to take everything and have it stay warm, and at what temperature do I determine that the food is no longer consumable? For instance, I have a brisket that is in a …
Go by Temperature, Not Time
Dr. BBQ, For competition purposes, I see and hear about “cook times” for pork butt and brisket being anywhere from 12-15 hours. I also see and hear that pit temps should be anywhere from 225-250°F for both cuts. My question is this: do these extended times (in the competition setting) also include time in the cambro or other “holders”? I’ve …