Texas Truth Loc: Behind Enemy Lines

Makeup a Cajun applesauce by adding your favorite spice rub to the applesauce and add brown sugar run through a food processor so you can pick up the applesauce with a turkey injector and inject between all the ribs pump that sucker up inject from both sides into the Carolina backstrap add your spice rub and after it is seared on both sides you can use the apple sauce mix to coat the sides twice on both sides let it, caramelize and then a nice brown sugar rub with or without your spice rub added to the brown sugar what that caramelize or you can drop the brown sugar and finish off with your favorite barbecue sauce. I use Hickory cherry Mesquite sugar maple to smoke the pork. The applesauce stays in the pork and doesn't run out like apple juice. Your ribs will come out so tender and delicious. When you pick up the ribs with a Tong it should hang like a wet dishrag it is so tender. It usually takes me about 5 hours to achieve perfection. The same recipe can be used to do a fresh pork shoulder. I remove the Rind after about 4 hours and leave a lot of the fat adding more spice rub to the side where the rind comes off. Leaving the option of rejecting over the course of 12 hours until it becomes virtual standing pulled pork. Some people will add dr. Pepper or cherry juice to the applesauce for added sweetness to counter the Heat from the hot peppers. There are so many ways to do pork Hawaiian style with pineapple juice brown sugar garlic hot peppers possible orange juice in the mix and use it all into the apple sauce mix. Dude this gets too good to talk about. I'm driving myself crazy now I haven't had breakfast yet. Have fun with your barbecue. I love this job.

bahmer

Thanks I will try this.

Peewee Loc: San Antonio, TX

Hey Tex, You know you can make good money in high fa looting BBQ cook offs. Went to one near Memphis, TN... didn't know they made BBQ rigs with rotating grills and pressure gauges and rigs that match your pick up truck's color. The previous year's winner was invited to Ireland to compete. It's getting to be a pretty big deal with big money prizes. Like Ed McMann says... you too could be a winner....:)

ghostgotcha Loc: The Florida swamps

Tex. I honestly don't know about that smoker. I plucked the photo off the internet. I liked the look of it so I just put it up to represent what a smoker (used at tailgate foot ball games down south) might look like.

I have a old and cheap Brinkman... which works good, holds enough meat for me and is steady at 160-190 degrees (depending on how I stoke her up)

It is easy to get a good load of Hickory or Apple up here.

Texas Truth Loc: Behind Enemy Lines

Bass Pro Shops are selling those now it's an advanced model on an older design that works better with a distribution of heat and smoke and can also be used to hold food at perfection without drying it out too quickly a foil wrap can help.

Mike Easterday

What , collecting welfare ? How about criminal activities?

ghostgotcha Loc: The Florida swamps

I don't know how old my smoker really is. I guess about three years old.
As for drying out the meat:
One good thing about my smoker is the bowl which holds water and steams the meat.
Usually what I do is (once I get the heat where I want it) in the morning. Usually around 8-9am I place the meat, shut the door and let it cook. (watching the temp gauge and the chimney smoke of course)

Then around 2pm I take out the meat. (all of it) wrap it up in aluminum foil and let the smoker and the meat start to cool down until about 5-6 pm,.... Then I move it to the house oven and lower the temp to 150 and let it rest until dinner at 7-8pm.

Overnight in the Frig (still wrapped in foil) and resting, then back into the house oven for a slow warm up for lunch and then main dinner with guests.

I have a great carving knife and I never pull my pork or put sauce on it before serving. In my opinion only a cook with too many sins would try and cover all that fat and gristle. If you slice your pork (S.Fla) style and serve the sauce heated on the side you are presenting your meat with pride and not trying to hide the waste just so you can get another serving.

Admittedly; I have been trained by two of the best (in my opinion) smokers in Florida. My first was Floyd “Sonny” Tillman in Gainesville, Fl. who founded Sonny's BBQ with over a hundred BBQ shacks around the South. This Aug it was named #1 BBQ Chain by The Daily meal for the third time.



Then there is Florida barbecue master John Rivers. Since opening in October 2009, he has become incredibly well-respected, with nine operating smokehouses across the state. This man not only knows how to smoke he knows business. Rivers’ concept immediately attracted local and national recognition, with two invitations to cook at the prestigious James Beard House in NYC, four consecutive invitations to present at the 2011 – 2014 Food Network South Beach Wine & Food Festival, and appearances on NBC and FOX morning shows. He’s also been celebrated by USA Today, Paula Deen Magazine, FOOD Magazine, Cooking Light, Food & Wine, Cigar Aficionado, Restaurant Business, and TravelandLesiure.com, and named a finalist for the 2013 Florida Ernst and Young Entrepreneur of the Year Award. In 2014, John Rivers published The Southern Cowboy Cookbook, a kitchen masterpiece that’s destined to become a classic.

While you might think of Florida being full of Yankees trying their best to screw up paradise... Let me tell you... The further South you go, the better the BBQ... We (Florida folks) proudly call it "Cracker BBQ" --- https://4rsmokehouse.com/about/

Dam'n If'n I aint gettin a hankering for some real BBQ..

badbobby Loc: texas

lotsa folks got illusions ghost
look at our dastardly Marines
Slatten and Poppa Gringo

Texas Truth Loc: Behind Enemy Lines

Yeah I hear that good buddy nothing like talking about barbecue to get you off your butt and make something really happen. One of my favorite sides as well as the people I cook for is a big macaroni and cheese with bacon and tomato done in the smoker and that's a real treat all by itself. Smoked mac and cheese with lobster in it and scallops is a good one too. All the best to you this is Texas truth standing by

Texas Truth Loc: Behind Enemy Lines

Hey ghost Bubba I was thinking it might be an idea to start a BBQ corner on the Plaza and my idea is to bounce barbecue recipes ideas cooking times and techniques 2 all the people who may be interested in making the best barbecue in the world. It sounds like and looks like you know what you're doing and I'd like to share my ideas with all y'all at the same time we can get a little barbecue Corner going on OPP a-rollin topic and get input from others and their experiences I think it could be a lot of fun. One great thing about barbecue is great ideas are usually free. I love doing barbecue and I love sharing all my ideas everybody I know. So if any of y'all's out there want to get riled up about some great barbecue you can check us out here at Ghost Bubba BBQ with the Legend Texas Truth shoulder to shoulder showing you how to do the best barbecue in the world. Let's go have some fun.

Texas Truth Loc: Behind Enemy Lines

Look for us next week and we'll show you how to do biscuits for All Occasions

wuzblynd Loc: thomson georgia

Yes they are made in G.A. Haven't had the c

hance to use one but have heard of them. We have some fine bbq restaurants here in the Augusta area. Sconyers, with has been served at the white house, Motts,and Perry's pig to name a few. Bbq is like fingerprints, everyone has some but they all have a different twist.

ghostgotcha Loc: The Florida swamps

How did you say you make that mac & cheese....I have never done that and I am pretty sure you can leave me behind on the beef brisket. All my experience is on the pork side.

OK. Here is a big one often overlooked by people wanting to smoke up a load of ribs. It is surprising how many commercial pits I visit and they too have not been told or are in too much a hurry to do it right.

What am I talking about? On a rack of ribs after you pay the money and get them home you want to do the best with them you can..... so:
If you look at the back side of the ribs you will spot the "plura" lining.... This film is what keeps the air in the chest and does not let the air leak out (or in) -- A royal pain in the arse, it needs to be pulled off.

Yes you can even spot it before and after smoking if you do not take off and throw it away. (No purpose to keep it) If you leave it on you just toughened up the meat between the rib bones.

Check out the below video for a "how-to":
https://www.youtube.com/watch?v=uQVIMKDpZfg

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, bitch, always bitchin cause the Marines turned you down. Get over it Pobrecito and get a life.

Texas Truth Loc: Behind Enemy Lines

[quote=ghostgotcha]How did you say you make that mac & cheese....I have never done that and I am pretty sure you can leave me behind on the beef brisket. All my experience is on the pork side.

OK. Here is a big one often overlooked by people wanting to smoke up a load of ribs. It is surprising how many commercial pits I visit and they too have not been told or are in too much a hurry to do it right.

What am I talking about? On a rack of ribs after you pay the money and get them home you want to do the best with them you can..... so:
If you look at the back side of the ribs you will spot the "plura" lining.... This film is what keeps the air in the chest and does not let the air leak out (or in) -- A royal pain in the arse, it needs to be pulled off.

Yes you can even spot it before and after smoking if you do not take off and throw it away. (No purpose to keep it) If you leave it on you just toughened up the meat between the rib bones.

Check out the below video for a "how-to":
https://www.youtube.com/watch?v=uQVIMKDpZfg[/


I have found out some years ago when it comes to removing the silver skin in the back of the ribs it helps if they warm up just a little with some light flexibility. Sometimes you can grip the thing pull it with the help of a paper towel because they are slippery and sometimes I end up just using the fillet knife. But that is absolutely essential to doing great ribs.
Applesauce is my favorite base in creating an injectable masterpiece. Adding brown sugar your favorite spice rub maybe some dr. Pepper maybe some bourbon and inject right between the ribs and puff those suckers up and then come around from the other side on the Carolina strip inject the ribs on both sides I don't use the baby back ribs pay twice as much for half as much. There is too much dark meat in that Carolina strip to neglect. Sometimes I'll use those after they get to perfection 2 make my batch of beans along with smoked corned beef and a ham or smoked shoulder and make a wackin jackin batch of beans. A rule for beans if you use your best barbecue to make your beans you will be absolutely marveled at yourself. Mixing beef with pork chunks of sausage lots of onion. I have left the ribs whole with bones in the beans it gives the person a handle on some barbecue Madness. It sounds like you're interested in the mac and cheese thing I'll post the recipe soon I'm getting tired I have to get up early but I'm not going to skip on you. This is Texas truth command of quarters standing by...