Dr. BBQ: My husband & I own and operate Rivertowne BBQ in the small town of Ozark, Ark., pop. 3800. We started this restaurant in 2000 with no restaurant experience and we are total hands-on–in other words we put in 12-13 hour days five days a week (no manager). The reason I am contacting you is I hope you can …
Pork Loin Done Right!
Dear Dr. BBQ: I want to BBQ a pork loin tonight and was wondering how I go about that? I normally bake them. It is one of those big loins from Costco cut in half. Thanks, Kimry Hi Kimry, You caught me at my desk. Smear that baby up with a bunch of spicy and sweet stuff and grill/smoke …
How Many Charcoal Brickets?
Q: Dr. BBQ, In order to grill 150 pounds of tri-tip in an open BBQ, how many pounds of charcoal brickets should we have on hand? –Danita A: Hi Danita, It will depend on your grill but I’d think about 50 pounds would do it. –Ray
Hard Maple, Not Soft
Q: Dear Dr. BBQ, Maple is frequently recommended as a smoker wood, but it comes in “hard” and “soft” varieties and numerous species. So are there pros and cons to the different species? When there is a generic reference to “maple” does it really refer, for example, just to sugar maple? Thank you, Mike A: Hi …
Pork Loins Do Best at Higher Temps
Dear Dr. BBQ, I have learned much from you over the years and I appreciate your help very much. I’m wanting to smoke whole pork loins for people who want a more healthy bbq and I need a proper smoker to do the job. What smoker on the market would be good for smoking several whole pork loins at one …