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! …
Invest in a Platesetter
Q: Dr. BBQ,First things first! Your new book, Dr. BBQ’s Big Time Barbecue Cookbook, is the best on the market. Absolutely terrific! I read it cover to cover…and am now in pursuit of the perfect ribs. I started off with the Big-Time Championship ribs using a medium-size Big Green Egg—cooking just one slab. A couple of questions: Can I assume …
To Oil or Not to Oil?
Q: Dr. BBQ, I have a new BBQ with stainless steel grills. I have heard of people “oiling” the grill prior to cooking on it. What do you recommend? –Jim A: Hi Jim, I don’t generally oil the grids unless I’m cooking fish, because it’s so delicate. If you get the grids good and hot before …
Marketing BBQ Sauce
Q: Dear Dr. BBQ I owned a restaurant for several years that served BBQ brisket and pulled pork and ribs. Our BBQ sauce was a hit…people will eat it by itself. I have closed the restaurant and continually get calls for my BBQ sauce and everyone says I should market the sauce. Do you have any suggestions. I have …
Recommend a BBQ Brush
Q: Dear Dr. BBQ, I just bought a char-broil gas grill. It has proclaim coating steel grates. I want to know what kind of BBQ brush will work to brush off the grates after I finish cooking. –Chris A: Hi Chris, I’d get the grates hot, and use a grill brush with brass bristles …