Hi Dr. BBQ, I just cooked two 6-pound pork butts for eight hours to a temp of 180 degrees. My smoker was in the 200-225 degree range. After they were done, I placed them both in a heavy roasting pan and covered it tightly with foil and let it rest for an hour. They tasted good but I was disappointed …
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 …
Ready for a Smoker
Dear Dr. BBQ, I am a big fan of your book and I use a lot of your rib recipes. Currently I have been using the smoking box in my Weber grill to smoke ribs, but I feel I need to invest in a smoker. Can you recommend two or three in the $400-500 range? And one to absolutely avoid. …
Measuring Temperature
Hey Dr. BBQ: First of all let me wish you a late happy birthday – I hope you had a great one! I have been doing many dishes from both your cookbooks (as I can proudly say I own both). These two are the best cook books I have ever owned. You are a wealth of knowledge and your books have …
Kosher Salt or Regular? Light Brown Sugar or Dark?
Dr. BBQ: Your Big Time BBQ Rub recipe is fantastic! I first tried this recipe a while back when it was featured in the Chicago Tribune Magazine last year. The two batches I made then lasted me a while, but recently, I ran out! I was panicked, as I couldn’t find the magazine anywhere, but luckily, I found your recipe …