Q: Dear Dr. BBQ, I spent my early years in Statesboro, Ga., when my father taught at Georgia Southern College. We used to go to Vandy’s BBQ and get chopped BBQ pork sandwiches. The sauce was a mustard/vinegar-based sauce that was orange in color. Do you know of anyone that has a good recipe for this type of sauce? …
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 …
Adjusting Rubs to Smokers
Dr. BBQ: Have you ever had to adjust your rub to a smoker? I have a new rig and I can’t get my meat to bark up–it’s cooked well but no bark. So I have gradually started reducing the amount of turbinado and adding brown sugar in place of the tubinado. I use the Big Time BBQ Rub. What do …
How to Cook a Ham
Dr. BBQ: Do you have a good recipe or good advice on cooking a fully cooked ham or maybe a green ham? Thanks, Steve Hi Steve, For a fully cooked ham, you can’t use a salty rub because the ham is already salty. I use a little pepper and chili powder and cook it with a little smoke at …
Subscribers Special
Hi Dr. BBQ: Got a different bone you can throw to us subscribers? Scott Hi Scott, How about this one from my new book “Barbecue All Year Long”, due out in April 2005. Dr. BBQ Habanero Baby Back Ribs I’m always looking for something new to do to ribs, and when I went to The Fiery Foods Show in …