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View Full Version : Q&A with Ray Lampe, "Dr. BBQ"


  1. About Ray Lampe, aka "Dr. BBQ"
  2. Welcome, Ray!
  3. What sets your book apart from other BBQ books?
  4. About Smokewood Species...
  5. Spicy Margarita Marinade
  6. About BBQ style, flair, and "signature"
  7. Advice for first-time competitor?
  8. Styles of Q
  9. Competition questions
  10. Smoke time/foiling
  11. ??Dry brisket???
  12. Future Success
  13. question on competition ribs...
  14. Sauce pulled pork for comps?
  15. I recommend the book
  16. WSM Q Tips?
  17. Ribs
  18. Temps not texture
  19. Meat temp.
  20. Sand vs Water
  21. Finishing rub
  22. flats vs packers
  23. Personal Favorite
  24. Competition Ribs
  25. Cook temps?
  26. Tell tale sign of faked smoke ring in brisket????
  27. Trends in Barbecue
  28. Rubs
  29. Tri-tip
  30. Competition Pork
  31. Buy the book at Amazon.com
  32. WSM vs. BGE
  33. Holding pulled pork?
  34. Wood chips wet or dry?
  35. Warehouse Meats
  36. BBQ: Art or Science?
  37. Fat Up or Down?
  38. Smokers
  39. High Altitude Smoking
  40. Enhanced Meat vs. Natural
  41. Thanks for sharing your time and experience!
  42. Submit questions by 5pm Pacific Time
  43. Mustard Slathers
  44. Top Teams question
  45. Time for Angel to do..
  46. If you were stranded on a desert island...
  47. Thanks everyone
  48. Thank you, Ray!
  49. Book winner...
  50. Forum Closed