Q: Dear Dr. BBQ, When bottling homemade BBQ sauce, is there a particular technique to increase the shelf life of the product? When making BBQ sauce, after finished, does it have to be refrigerated or is it OK to leave at room temperature? Thanks, Luis A: Hi Luis: The only thing you can put into …
The “Plateau” Explained
Q: Dr. BBQ, I read a thread posted on the Big Green Egg web site about hitting a plateau when cooking briskets. Does this hold true to cooking beef ribs or does it pertain mainly to briskets? –Chef Wil A: Hi Chef Wil, In my experience the “plateau” happens in big, solid pieces of meat that …
Tell Me More About the Egg
Q: Dr. BBQ, Please tell me about the Big Green Egg. I love to cook baby back ribs. Thanks, Bob A: Hi Bob, The Big Green Egg is made of ceramic material that offers great insulation as well as refractory properties. It is built to burn natural lump charcoal with easy temperature control and it …
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 …
First-time Smoker Grill for Under $300
Q: Hi Dr. BBQ, I’m looking for a first-time smoker grill under $300. Any suggestions? I’m presently using a Webber with propane tank but can’t cook juicy ribs like on Food Network shows. –Karl A: Hi Karl, There are a couple options in your price range but to me one clearly stands out: the Weber Smokey …