Q. Dr. BBQ: How do I go about getting a sponsor for my bbq team? Mike A. Hi Mike, I get this question often, and there is no simple answer. The first thing I suggest to folks is to think about what you can do for them. If you can”t come up with more than hanging a banner at your …
Barbecue vs. Smoking
Q: Dear Dr. BBQ: I recently ate at Kreuz Market in Lockhart, Texas, and noticed a distinct lack of saucing of the finished meat. Is their food barbecue or just smoked meat? I know that this is a loaded question. –Stanton A: Hi Stanton, Yes, it sure is a loaded question. That is hardcore “No sauce” …
Cooking Deer Meat
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 …
Extending the Smoke
Dr. BBQ: I own a large Big Green Egg. My question is that when cooking low and slow I tend to run out of smoke after 1.5 or 2 hours or so. Is there a secret to longer smoking times? I have used chips and chunks in various combinations, but nothing seems to help much.Thanks in advance for any help …