Hello Dr. BBQ, Thank you for your latest book–Road Trip. This cooking companion is the greatest cookbook I have in my arsenal! I have a question about the Honey Maple Brined Salmon from Chef McPeake. This will be my third time for this smoked salmon which is our favorite so far. How long can you keep this salmon refrigerated after …
Commercial Coooker Recommendations
Q: Dear Dr. BBQ, I have always been a fan of Southern-style BBQ, so much so that I want to start my own restaurant. Please send info on commercial indoor cookers/smokers. I need to know such things as how much smoke they produce out of the chimney, what sort of fire hazard they present, price and what sort of …
Glazed Butts and Dry Racks
Dr. BBQ, My wife got me a copy of your Big-Time BBQ Cookbook for Father”s Day yesterday and I’m lookin’ to try a couple of recipes out. We will be visiting family in a couple of weeks and I”d like to smoke ribs and pork butt for the gathering. A couple of complications: 1) this weekend is the only chance …
Doubling the Meat Doesn’t Double the Cook Time
Hello Dr. BBQ: When cooking multiple pieces of meat (e.g. two pork butts) does the cook time double? I know the rule of at least 1 hour/pound but I am not sure about when that total weight is distributed between multiple pieces of meat. Thanks. Paul Hi Paul, No, the amount of time won’t double if you cook two pieces …
Where to Find Wood
Q. Dr. BBQ: I live is South Florida, Deerfield Beach exactly. I’m new to BBQ, this is my first summer of Qing. Got my first smoker, a SNPP. I dont know where to buy wood. The charcoal I buy is hurting my flavor. I’ts hit or miss, with hood. Chips are all I can find and I need logs and …