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If you have a question for Doctor John, send an email to moc.oohay@nevarkeerc

The good doctor is mighty happy this month. The premium on his malpractice insurance has dropped to nearly nothing because of all the happy patients.

The doctor wants to send a big THANK YOU to all his patients who share the results of his consultations and send in sure cures for persistent problems. Here's a good example:

Wayne writes: Dr. John, Just found your site and I love it. All about my favorite subject - good Texas food. In September, you had a question from Mike concerning the Brinkmann smoker. He wanted to know why it wouldn't (smoke). I have used their Smoke and Grill for years with good success. When I moved to Thailand, I bought a brand new stainless smoker that I hoped would serve me well for years to come over there. Got it there and when I was ready to fire her up, there was no hole in the bottom of the charcoal pan! Always was one before, for years. I tried it, and it wouldn't work. I contacted the Brinkmann people, and they sorta admitted to changing the design out of fear of being sued in case hot coals fall out and start someone's deck or porch on fire. They said that they were not allowed to recommend drilling a hole or holes in the bottom of the pan. But that is exactly what I did, and it works like a charm now. Those Thai people are getting to love that Texas cookin' now!! Hope that 'splains the mystery and helps someone. Keep up the great work.

Hey Wayne: Thanks for the tip and the kind words. I've thought that putting the charcoal on a small grate or wire do-dad to get air under it might work, too. Thanks for writing.
Dr. John

Isn't that great? Now lets get to the rest of the patients who are waiting so patiently.

Peggy writes: Hi, Doctor John. Several months ago while visiting in Ruidoso, I had "sweet" sliced jalapenos served over cream cheese -- DELICIOUS! I know they came out of a jar bought in a store. I have seen them somewhere since, maybe in a catalog. Anyway, I can't find them. Have tried NB Smokehouse, Fischer-Weiser, DL Jardines, and Williams-Sonoma. Can you help?

Peggy: I found two sources for sweet jalapenos. They have "sweet" jalapenos. And They have "candied" jalapenos. One or the other should be what you are looking for. A tip: Try Tiger Sauce from the sauce section of your supermarket on some cream cheese with chips or crackers. It's hard to beat. Thanks for writing.
Dr John

Lana writes: Hi! I just experienced sweet potato fries with Texas Petal Sauce for the first time a few weeks ago (here in Pennsylvania), and I can't find a single recipe for the sauce, anywhere!! I know it has a horseradish base. Any ideas on how to make it? Thanks in advance!

Hey Lana: This may be what you are looking for:

  • ½ cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons catsup
  • ¼ teaspoon paprika
  • ½ teaspoon dry oregano
  • dash black pepper
  • dash cayenne
I understand it's also quite good on groundhog. Thanks for writing.
Dr. John

Bonnie writes: Can you outdoor deep fry large venison roasts or any other kind of roasts? If so, do you have any recipes?

Hi Bonnie: I haven't tried it nor do I know anyone who has. I checked with the Cajun Store, and they said they had not tried it but had customers who had. They said it takes about 5 minutes per pound, depending on how done you want it. You will probably have to inject any seasoning. Check with Thanks for writing.
Dr. John

From: Kiwi Liz: Can you help please - I am planning to have a Texas barbecue for a group of friends as it is summer here in New Zealand. Can you please give me some ideas on what to serve -- appetizer, main and dessert!! I would greatly appreciate it. Any ideas on how to decorate the table would be appreciated, too.

Hi, Kiwi Liz: This is a difficult one as I have no idea what you have available in your part of the world. Go back to and look in "Grandma's Cookbook" You will find lots of recipes there in the various categories such as Main dish and desserts. The typical Texas barbecue will have for the main course, the barbecue, potato salad, beans, coleslaw and ice-cold fresh onion rings and pickle slices. You serve white bread with it. Of course, you will have barbecue sauce for dipping. Iced tea is the drink of choice.

I don't do much decorating. I think a colorful tablecloth would be nice. You might go back to and borrow a copy of the logo and print some texascooking placecards. Big hats, boots and pictures of cowboys are nice, too. Good luck and send me a copy of your menu and a picture, if possible. Thank you for writing.
Dr. John

James writes: Doctor John, What is the best way to cook a prime rib on the grill, and how would I season it?

Hey James: I would put the coals on one side of the grill and when they are good and hot, sear the rib over them. Then move the rib to the side where it should cook until you get an internal temperature of 140 degrees (rare). Let it set for about fifteen minutes off the grill before you carve it. For seasoning a good cut like this, I would just use salt and fresh ground black pepper. Let the flavor of the meat shine through. Thanks for writing.
Dr. John

If you have a question for Doctor John, send an email to moc.oohay@nevarkeerc
end article

Traditional Texas Food Articles
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