Q: Dr. BBQ, Would you describe the process to slice whole briskets? –Bruce Michigan A: Hi Bruce, Here is what I do: I separate the top and bottom, and then trim most of the fat from both pieces. The flat gets sliced across the grain and the point gets chopped and tossed with a little …
Country-Style Ribs
Q: Dear Dr. BBQ, Can you tell us how to cook Country Style Ribs? –Jim Huntsville, AL A: Hi Jim, You need to remember that a true country rib is very closely related to a pork chop and really doesn’t need to be cooked very long. I just season them and cook them indirectly until …
Try Charcoal
Q: Hey Dr. BBQ, Do you have any suggestions on how I can maintain a longer hotter burn in my fire box? The typical recipes call for 200-220°F for 6-8 hours, and it seems like I need to check or add additional fuel each half hour which sometimes makes the temperature drop below the recommended temperature. I am currently …
Know a Co-Packer?
Dear Dr. BBQ: We are bottling our own bbq sauce. We are unable to keep up with demand. I was told to ask about a co-packer. Do you know, or can you recommend one that do small runs for start up business? Thank you, Thomas Hi Thomas, Congratulations on your success. The best thing to do is find a co-packer …
Skip the Leg Quarters at Competition
Q: Dear Dr. BBQ, I am just getting started in competition cooking. I am learning a lot along the way but my question is, if I am turning in leg quarters for competition do I turn them in whole or slice them first? If I should slice them first do you have any tips on presentation? Thanks! …