Hello Ray, I just got your road trip book and wow, you did exactly what I want to do when I retire. I was sorry to see you did not have a chapter on New Jersey–we may not have a unique style like some other states but we like our Q. And those of us that are able to slow …
Eggs Aren’t Restaurant-Approved
Hi There Dr. BBQ, My husband is thinking of opening a roadside BBQ in Florida. Do you think this could be done feasibly with several Big Green Eggs? He loves his Egg, but has been looking at a large smoker for the roadside operation. Just saw on your website what looks like competitions being done on BGEs and wondering if you …
Pure Chile Powder
Hello Dr. BBQ: I”ve noticed that you recommend pure chili powder not a blend. How do I tell the difference? I use McCormick’s dark chili powder now. Is that right or should I use something else? Jeff Hi Jeff, The readily available chili powders like the one you have are very different than ground pure chiles. The powders usually have …
Wet Aging Brisket
Hello Dr. BBQ, I recently purchased your book and find it fascinating. My question is whether you age your brisket at all. I know in competition this is probably impossible, but I would like to know your opinion on the subject. Thanks. Big Dan. Hi Big Dan, Yes, I do “wet” age my briskets if I have the opportunity. Wet …
Leaky Injections
Dr. BBQ: You were nice enough to answer my last question about classes. I am waiting for your new book, and I’m sure the answer is in it. I make brisket flats exactly as you say in the short cut method. It seems that all the injection solution always come out. Is there a trick to injecting? Eric Hi …