Q: Ray, I have just purchased your book and cooked the championship rib recipe. Wow!! Two racks of ribs at the Super Bowl party lasted less than five minutes. My question is, do you use the BBQ Guru on long cooks? Last, I met you at the Plant City Pig Jam. We were the amateur team with …
How to Keep Brisket Moist
Dear Dr. BBQ: My question concerns smoked brisket. I smoke them whole at 225 degrees for about 13 hours, to an internal temp of 185 degrees. They always taste fantastic. My last time included my wrapping the brisket tight in foil, putting it in an Igloo, and transporting in to a friends house. The brisket stayed hot, and juicy in …
Looking for Gas Grill, Not Propane
Q: Dear Dr. BBQ, Is there a good gas grill (not propane) out there that does a nice job for a family of four, for under $500.00? –Janice A: Hi Janice, Well as you’ve seen most of them are now propane, especially at the mass merchandisers. Try a smaller local grill store or even your gas …
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. …
Commercial Smoker Advice
Hey Doc! I am planning to open a barbeque restaurant/catering business and need to purchase a mobile smoker that will handle a 50 seat restaurant and up to 200 at events. Any insights would be greatly appreciated! Thanks!! Craig Hi Craig, My advice is to buy something that is true commercial equipment. Look for the sticker that says NSF Certified. …