Q: Dear Dr. BBQ, I have been asked to cater a friend’s high school graduation party. Seven families are sharing a facility and have asked me to smoke brisket and pork butt. They estimate an attendance of 300 to 400 people. How do you determine the amount of meat per person and is this determined by the pre-cooked weight or …
Chicken for Competitions
Dear Dr. BBQ: In competion cooking, what type of chicken is usually used? White meat or dark meat? And which cut is normally used? I would like to go pro next season up in Canada and at the risk of soounding like an idiot , I kinda need to know this, I guess. Can you help? Thanks again, Jules …
Where Do the Pros Buy Meat?
Dr. BBQ: I am new to the world of competition BBQ and I was wondering where the pros purchase their competition meats? Thanks in advance, Clint of the Pig Pirates Hi Clint, I personally buy most of my meat at the large wholesale clubs and I know many of my fellow competitors do as well. In many areas the clubs …
Woodburning
Dr. BBQ: If you wanted to use wood to cook, could you start the wood burning in a barrel and once the wood is hot put it in the smoker? Jeff Hi Jeff, I would probably never want to cook with all wood but if it was the only option I would definitely burn it down to coals before …
Tone Down the Smoke
Q: Hi Dr. BBQ, I just bought an offset cooker and smoked a chicken using hickory. The meat was way too smokey. What did I do wrong? –Sammy in Toledo A: Hi Sammy, This is a common mistake among new smokers. It is very easy to over-smoke food when burning wood. Hickory is a …
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