Q: Dr BBQ, I’m at a point where I’m growing tiresome of using store-bought BBQ sauce, or even worse, doctoring up a store bought BBQ sauce. I love cooking, and love experimenting, so I was hoping you could provide me with some tips on how to create a BBQ sauce “base,” in which I can experiment to create different …
How Long to Cook Ribs?
Q: Dear Dr. BBQ, When you finish your ribs with a brush of sauce, how long do you leave them in the cooker and at what temp? Thanks, Kim in NC A: Hi Kim, The temp and time for this classic rib finishing technique are relevant to each other. I usually don’t bother setting up another …
Getting Heat to a Water Smoker
Q: Dr. BBQ: I need some help here. I purchased and used a CharBroil water smoker (charcoal-fired) last weekend and had a hard time generating much heat and maintaining heat once I got some. I’m wondering if it might be due to altitude—I’m in Evergreen, Colo. at 7,500 feet. If I try to configure the smoker similar to a …
Mystery Sauce
Q: Dear Dr. BBQ, I spent my early years in Statesboro, Ga., when my father taught at Georgia Southern College. We used to go to Vandy’s BBQ and get chopped BBQ pork sandwiches. The sauce was a mustard/vinegar-based sauce that was orange in color. Do you know of anyone that has a good recipe for this type of sauce? …
Starting a BBQ Concession
Q: Hello Dr. BBQ, My wife and I love BBQ and would like to start our own bbq concessions trailer business. We’ve considered it carefully, and are ready to give it everything we’ve got. We’re having a heck of a time finding a spot to set up on, though. We’ve spoken with many commercial realtors in a three-county area, …