Q: Dear Dr. BBQ, Need your 911 on how to find the proper business start-up planning resources to open my own smoke house. I find loads of equipment but nobody who talks about the business end. Please guide me in the right direction. –Tim A: Hi Tim,Cooking BBQ is just like any other business, and …
Brisket Competition Questions
Q: Dr. BBQ, When cooking a brisket for competition do you use a whole or flat brisket? Which part of the brisket do you use for turn-in besides the burnt ends and how do you keep the slices from drying out in a short amount of time? Thanks, Craig A: Hi Craig, I always cook whole briskets and I look …
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 …
Gas Grill Query
Q: Dear Dr. BBQ, I am in the market for a new gas grill. I am considering the Napoleon grilll or the Fiesta grill. The Fiesta is cheaper, but both claim to have superior burners and even heating. What is your recommendation? –Carmichael A: Hi Carmichael,I really can’t make a suggestion on your personal situation. …
Do I Really Need a Water Pan?
Q: Dear Doc, I have a barrel smoker/grill without the extra smoker part. I want to do some indirect grilling and the manufacturer says to put a pan with water under the meat on the non-fire side. I’ve never heard of doing that before. Does it make a difference to the quality of the food that has been BBQed? …