Doc, I made my first pulled pork over Labor Day Weekend. My personal feeling is that the results were just “good.” It had a decent flavor, I used apple and hickory (because cherry wasn’t available at my local store) and it gave it very mild flavoring. I used a trimmed 7 pound butt with Big Time rub and the Big …
Determining Portions
Dr. BBQ: How do you determine portions when catering 125 people. Pork ribs, shoulder, chicken are the meats. Thanks, M. Emmons Hi Markus, A typical serving of pork is 4-6 ounces, but with other meats I’d go with 4. One piece of chicken per guest is good and 2-3 rib bones. This is probably too much food but I always …
Tips for Thighs
Dr. BBQ: I have most of your books but I missed you when you had the class in California this year so I didn’t get your expert advise on how to prepare thighs for competition. If you could give me a few hints or lead me to one of your books that covers that subject I would be grateful. Being …
Subscribers Special
Hi Dr. BBQ: Got a different bone you can throw to us subscribers? Scott Hi Scott, How about this one from my new book “Barbecue All Year Long”, due out in April 2005. Dr. BBQ Habanero Baby Back Ribs I’m always looking for something new to do to ribs, and when I went to The Fiery Foods Show in …
You Say Barbecue, I Say Barbeque
Q: Dear Dr. BBQ,What”s the difference between barbeque and barbecue?–Dan A: Hi Dan, I don’t know of any difference besides the spelling. Some people just like to spell it BBQ, Bar-B-Q, Barb-E-Que, Barbecue, Barbeque and probably a few I’m missing. It”s all the same thing. –Dr. BBQ