A Barbecue Hall of Famer brings you an easy, cheesy recipe, perfect for your team’s next game.
In 2014, we brought you a profile of John Rivers, the Florida-based Southern Cowboy. Now, we’re bringing you news of Ray Lampe, aka Dr. BBQ, and pitmaster Lee Jasper, who are teaming up to open Dr. BBQ, a full-service restaurant in St. Petersburg, Florida, this fall. Don’t expect one style, say, Texas, Kansas City, or Santa Maria. Instead, Lampe and his business partners and kitchen staff will turn their attention to barbecue that Lampe has come across during his travels.
If Lampe seems familiar, it’s because he is a member of the Kansas City Barbeque Society and spokesperson for the Big Green Egg. He’s been featured on scads of TV shows as a judge, guest, or competitor. Among the programs Lampe has appeared on are Travel Channel’s American Grilled and Food Network’s Diners, Drive-Ins & Dives and Chopped: Grill Masters, Fox Sports Network’s Fishing the Flats, as well as shows on CBS, HGTV, and the Discovery Channel. He hosts a monthly “Ask Dr. BBQ” segment available on the BBQ Central Radio Show. Lampe is also the author of several books, including Slow Fire: The Beginner's Guide to Barbecue and the official NFL Gameday Cookbook
Dr. BBQ’s customers can expect around-the-clock fire-tending in a classic J&R Oyler smoker, capable of smoking 1,500 pounds of brisket simultaneously and running 24 hours a day, 6 days a week. It’s 29-year-old Jasper who will lead the pit team. Sure, the pitmaster is under 30, but he was mentored by legendary pitmaster Roy Perez at Kreuz Market in barbecue Mecca Lockhart, Texas.
To get an easy, full-flavored taste of Dr. BBQ, Lampe and team have shared their recipe for barbecue bacon brie. It’s a quick football snack that can be matched with crackers, chips, or sliced apples. Take a taste for yourself.
Barbecue Bacon Brie
(6 – 8 servings)
1 pound bacon
16-ounce brie wheel
½ cup preferred barbecue sauce
In a large skillet over medium heat in the kitchen, cook the bacon until just crispy. Meanwhile, preheat the grill to cook indirectly at 350 degrees.
Unwrap the brie and place it in a disposable pie pan. Top with the barbecue sauce. When the bacon is cooked, drain on a paper towel and then chop medium fine. Top the brie with all of the bacon.
Place the pan with the brie on the grill and cook until the brie is soft, about 15-20 minutes. Add crackers around the brie and serve warm.
Dr. BBQ will be located at 1101 1st Ave. S, St. Petersburg, FL 33705. For more information on Ray Lampe and Dr. BBQ, visit the restaurant’s website. Image courtesy Dr. BBQ. Subscribe to the forthcoming monthly Taste of the West e-newsletter below.