Q: Dear Dr. BBQ, When smoking a brisket, what percentage is lost due to the smoking procedure? Thanks, Kyle A: Hi Kyle, I’ve never done the research myself but the common figure that BBQers use is 50 percent yield of usable meat from a whole untrimmed brisket. Some cookers will preserve a better yield than …
Tell Me More About the Egg
Q: Dr. BBQ, Please tell me about the Big Green Egg. I love to cook baby back ribs. Thanks, Bob A: Hi Bob, The Big Green Egg is made of ceramic material that offers great insulation as well as refractory properties. It is built to burn natural lump charcoal with easy temperature control and it …
Gourmet Specialty Sauce Business
Q: Dr. BBQ, I’m in the process of opening a gourmet specialty sauces store in Lincoln, Nebraska. I’m targeting only sauces that have won major awards: Scovie Awards, National BBQ Assoc., Kansas City BBQ Assoc., etc. What is the success rate of stores like this? It seems that the market here in Nebraska has grown in the last three …
National BBQ Competitions
Q: Dr. BBQ, Is there an information source that would let me know if there will be any BBQ competitions in the Ohio/Kentucky/Indiana area in 2004? I am in Cincinnati and I would love to check out a few as I am considering trying my hand in a few competitions next year. Thanks, Seth A: Hi …
A Cooker for the Masses
Q: Hello Dr. BBQ, I currently have an Egg but have been wanting to get a cooker for the masses. I want something that I can do a whole hog on, or enough ribs for a large crowd. My only restriction is that I will never go to the “dark side” and use gas. I have found only one …