Q: Dear Dr. BBQ, Where can I buy turbinado sugar? I have no luck with it in Chicago. –Joe A: Hi Joe, Turbinado sugar is commonly available under the brand name Sugar In The Raw. You should be able to find it in the supermarkets in Chicago. If nothing else, check the health food …
Gourmet Specialty Sauce Business
Q: Dr. BBQ, I’m in the process of opening a gourmet specialty sauces store in Lincoln, Nebraska. I’m targeting only sauces that have won major awards: Scovie Awards, National BBQ Assoc., Kansas City BBQ Assoc., etc. What is the success rate of stores like this? It seems that the market here in Nebraska has grown in the last three …
No Need for BBQ Guru
Q: Ray, I have just purchased your book and cooked the championship rib recipe. Wow!! Two racks of ribs at the Super Bowl party lasted less than five minutes. My question is, do you use the BBQ Guru on long cooks? Last, I met you at the Plant City Pig Jam. We were the amateur team with …
How to Keep Brisket Moist
Dear Dr. BBQ: My question concerns smoked brisket. I smoke them whole at 225 degrees for about 13 hours, to an internal temp of 185 degrees. They always taste fantastic. My last time included my wrapping the brisket tight in foil, putting it in an Igloo, and transporting in to a friends house. The brisket stayed hot, and juicy in …
Determining Portions
Dr. BBQ: How do you determine portions when catering 125 people. Pork ribs, shoulder, chicken are the meats. Thanks, M. Emmons Hi Markus, A typical serving of pork is 4-6 ounces, but with other meats I’d go with 4. One piece of chicken per guest is good and 2-3 rib bones. This is probably too much food but I always …