Dr. BBQ: Loved your first book! I’ve gotten rave reviews from my friends and family on just about every recipe, rub andsauce I’ve used out of it! Just got your new book yesterday and having thumbed through several pages, I can tell it’s going to be a great one as well! What’s your honest opinion on Britt’s Barbecue cook school? …
Pork Loins Do Best at Higher Temps
Dear Dr. BBQ, I have learned much from you over the years and I appreciate your help very much. I’m wanting to smoke whole pork loins for people who want a more healthy bbq and I need a proper smoker to do the job. What smoker on the market would be good for smoking several whole pork loins at one …
Cookbook for the Big Green Egg?
Dr. BBQ, As a Big Green Egg aficionado and owner, I’ve struggled to find a book on grilling and smoking specifically on the Egg. Having just seen your profile and information in the 2007 Sizzle magazine and having found your web site and evident faithfulness in the Egg, have you written any books or have any recommendations on cooking with …
The Smoke Ring: It’s a Chemical Reaction
Q: Dr. BBQ, How can I be sure to obtain a “smoke ring” on smoked meat? What makes it appear—low smoke first, more smoke first, or …? Is there a scientific approach, which should work every time, or is it a “sometime” thing? Thanks for your help, Gary A: Hi Gary, Smoke ring is the …
How Many Charcoal Brickets?
Q: Dr. BBQ, In order to grill 150 pounds of tri-tip in an open BBQ, how many pounds of charcoal brickets should we have on hand? –Danita A: Hi Danita, It will depend on your grill but I’d think about 50 pounds would do it. –Ray