Q: Dear Dr. BBQ, I’m a university professor and I teach Industrial Design in Brazil. I’m having a little problem finding out about the history of barbecue. We are trying to understand the history of grills to make a new grill design, something to use inside the home, but it”s impossible to find books, sites or magazines to give …
Try Charcoal
Q: Hey Dr. BBQ, Do you have any suggestions on how I can maintain a longer hotter burn in my fire box? The typical recipes call for 200-220°F for 6-8 hours, and it seems like I need to check or add additional fuel each half hour which sometimes makes the temperature drop below the recommended temperature. I am currently …
Know a Co-Packer?
Dear Dr. BBQ: We are bottling our own bbq sauce. We are unable to keep up with demand. I was told to ask about a co-packer. Do you know, or can you recommend one that do small runs for start up business? Thank you, Thomas Hi Thomas, Congratulations on your success. The best thing to do is find a co-packer …
A Grill for Under $300
Dr. BBQ, After reading a few pages out of your book that were posted on Amazon, I feel as though you are a very trustworthy and reasonable source on the topic of barbeque. I am thinking of getting a smoker for my uncle for Christmas and I’m in the process of figuring out which one to get. I noticed that …
Allergic to Mustard
Hello Dr. BBQ, My wife is allergic to mustard. I know mustard provides flavor as well as being an overall flavor enhancer. What would you suggest replacing mustard with in your recipes? I recently purchased both a Big Green Egg and both of your books. I am looking forward to trying many of the recipes. Thank you. Rick Hi Rick, …