The setting of this video is at a restaurant that was once a Czechoslovakian social club that was turned into an award winning barbecue restaurant called Honky Tonk Barbecue.
They show many testimonials of customers claiming tender, fall apart meat including pork, beef and chicken. Willy Wagner is the self-taught owner who started with a traveling barbecue station.
He uses a Memphis dry rub without sauce with a barbecue seasoning blend. The seasoning includes onion, crushed red pepper, salt, sugar, paprika, garlic, chili powder-dark, Spanish paprika, granulated garlic, rubbed sage, onion powder, coriander, dried ginger, cumin, cayenne pepper, black pepper and white pepper.
He won 3rd place in 2008 for his pulled pork in Memphis cooking contest, "Memphis in May."
He next shows how to prepare his award-winning Memphis pork shoulder. He uses an injection marinade with Italian salad dressing, pepper, garlic and apple juice.
He then whisks in his Honky Tonk rub and injects the shoulder with the mixture in several places. This allows the pork, when it gets hot enough to cook the shoulder from the inside out. Using a mustard mixture, which includes mustard, beer, pepper, salt, peppers and garlic, sprinkle with the Honky Tonk rub, he covers the top of the pork shoulder. Cook in barbecue at 215 degrees for 17 hours. A very smoky flavor, moist and flavorful.
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