Where Do the Pros Buy Meat?

Jackson Ortega-Scheiner Smoking Leave a Comment

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

Jackson Ortega-Scheiner Smoking Leave a Comment

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 …

Chicken for Competitions

Jackson Ortega-Scheiner Smoking Leave a Comment

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 …

How Much Meat?

Jackson Ortega-Scheiner Misc. Leave a Comment

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 …

Developing BBQ Skills

Jackson Ortega-Scheiner Misc. Leave a Comment

Q. Dr. BBQ: Hello, My name is Rolf Persson and I am a chef here in Markaryd in South Sweden. I am working with BBQ smokers and catering and am very interested in learning more to develop my skills. I hope that maybe you can give me some tips. It would be nice to go to USA and see how you …