Hosting a Cook-Off

Jackson Ortega-Scheiner Smoking Leave a Comment

Hey Doc, My buddies and I are going to put on/host a BBQ cook-off next spring in a city of about 300,000, that has never had one. We know we need to start small and cheap. Could you point me in the right way to learn the finer points of sponsors, charities, etc.? We were thinking of not being sanctioned …

Dry-aging Resources

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

Q:  Hello Dr. BBQ,   I am a chef of 28 years.  I am looking for a book on dry-aging beef, and I also would like to know about using black lights to dry-age beef.  Do you have any suggestions for a book or books to help me out, or maybe you can suggest a site or two?  Thanks for …

Where Can I Buy Your Outfit?

Jackson Ortega-Scheiner Ingredients (Meats etc.) Leave a Comment

Q: Hi Dr BBQ, I  am a recent subscriber to Fiery Foods Magazine and so far I love it.  I have begun a project I hope will turn into something that will last for years to come.  I am growing my own hot peppers in hopes of making hot sauces, spices and anything else that could be associated with hot peppers.  I …

A Word on Smoke

Jackson Ortega-Scheiner Misc. Leave a Comment

Q: Dr. BBQ:   My source tells me that when meat has been smoking approximately four to six hours and has reached an internal temperature of 140 degrees, it has most likely consumed the desired volume of uptake smoke it needs. The rest of the time spent throwing wood on the fire is for doneness. Correct me if I am …

BBQ Books and Courses

Jackson Ortega-Scheiner Misc. Leave a Comment

Q. Hey Dr. BBQ: Will your new book be out for Christmas? I have your first book great book. I started doing BBQ contests with my dad in 2005. We have done really well in five contests and we have gotten at least two calls at every contest.  The bug has bitten us bad we already bought a 35 foot RV to travel to contests …