Testimonial - David Williams

Words of Experience from our own local expert - Mr. David Williams, Anderson, Indiana - The secret recipe to barbecuing is Low & Slow per David Williams. David, an Indiana native with a passion for cooking has some wonderful ideas and suggestions from his own personal experiences. Owning and operating a Southern Yankee Bar-B-Q 6 ft smoker throughout the area for several years you know a few tricks and you learn a few tricks in the trade. It is very easy to see when speaking with David that cooking is his passion. Meeting people is his second passion. And along with a wonderful smile this man has all the right ingredients for a successful business. David recommends that all meats be rubbed first before cooking. He states the true Southern Barbecuing is all about the rub and the smoke - sauce is only secondary. He informs us if you have to cook sauce into your barbecue you are obviously hiding something. Barbecue is as individual as each person themselves. David is also a big fan of mopping. Mopping is a glaze and it seals the juices inside the meat keeping is very moist and tender. Injections are used to season the meat from the inside, quickly done and giving the meat a heavier flavor. Injections are commonly used in all solid muscle meats such as boneless pork loin, beef brisket and turkeys. Much faster than the liquid marinate that we all have tried in the shallow pan overnight in the back of our refrigerators. Favorites of David's are as follows: Meat Temperature Comments Beef Brisket 200-225 no higher done when internal temp 215 Chicken 1/2 300 or less skin seals in moisture Boneless Brst 275-300 must mop or will dry out Wings 275-300 skin seals in moisture Ribs 200 or less done when bone pops out Rib Tips 200 or less done when bone pops out Pork Shoulder 250 best temp done when bone pops out the best cut for pulled pork Mopping is excellent for all the above meats. As stated above, this will keep moisture inside making your product tender and juicy. Dave Williams