Ingredients

Directions
1st A LITTLE HISTORY: Tower Rock BBQ Team gets its name from a small town in Southern Illinois where my parents grew up. It sits on the Mississippi River. The tall rock formation in the river called, “Tower Rock” gave the town the name “Grand Tower”. Our team consists of 8 members gather to form a champion in its self: Pat and Aliene Burke formerly from Apple City BBQ (Three Times World Grand Champions) had retired from BBQing but as everyone knows its in your blood they missed the people and friends and the competition, so here they are along with Brice and Elaine Winfrey, John Close ( all from Summerville, Tn.) and of course My family: Ed Shelby, Kellie Jacobs 11, and myself. Each member has brought its own flair to the team including Kellie who is the main producer of our Tower Rock BBQ Sauce. NOW: OUR WHOLE HOG STORY We start with a hog that is chosen from a small farmer here in southern Illinois and send it to our processor. Where he processes it to our specification of removing the skin and leaving the head. We only cook fresh hogs they are processed on Monday and we pick up on Thursday for competition. We feel you get a better product using fresh meat. When we arrive at the competition site the prep work begins. We work on a time schedule which takes a total of 26 hours: We start with a hog that dresses out around 120LBS. 9:00a.m.——–remove hog from ice and trim fat to 1/4″ thickness. remove any debris left from the processing. Split the back bone open just enough to make lie flat but not lose all of its shape. We then sprinkle a little salt inside, and out ( we use a sea salt for this) Then we add our special magic dust (rub) which is a combination of chili powder, red pepper, black pepper, white pepper, celery salt, garlic powder, brown sugar. ( can’t give the measurements) they are locked in a safe until the demise of my father. After the special treatment of preparation we then secure a body rack to the cavity of the hog and a rack top and bottom the length of the hog. 11:00———-The hog is then named (Phillip Ingram Garcia) and loaded into the cooker belly down (which was designed and built by my husband and my father). There are two baskets under the hog that are filled with 10 to 15 pounds of charcoal each, we only use a pure hickory with cornstarch binder) and add about 1/2 gallon bucket of apple chips to the charcoal then we fire it with a propane torch - no lighter fluid!. We bring the temperature up to 190 degrees. We then bring the internal temperature of the hog up to 170 degrees and hold there for approximately 4 hours. We use the old smoke house theory of meat will take on smoke when its cool. Once the temperature rises above 170 degrees, the meat starts to cook outwards therefore no longer drawing the smoke in. After the 4 hours we start to raise the internal temperature of the hog to 185 to 190degrees. We maintain a 200 degrees setting on the temperature of the cooker from here on out. 6:00pm——–We then flip the hog to its back. This allows for the basting sauce to lay in cavity of the hog. We baste every hour on the hour, up until 4:00 a.m. During this process we are checking that the internal temp. of the hog is ok and that the shoulders and hams are getting tender. We keep our baskets under the shoulders and ham most of the time. 4:00am——–At this time we wrap foil around the head, and lay foil (with slips across the belly to keep it from darkening to much. We maintain temperature at 200 degrees until 30 minutes before judging. Then we begin our ritual of removing the meat for the blind box and dressing the hog for a formal meeting with the judges. This is our main process of cooking a hog. We hope that it will help a few and give a few ideas to others…..our cooker has been out on the circuit for over a year and has brought us nothing but good luck. We wish all of you good luck with your hog.

Ingredients
1 1/2 cups cheap yellow prepared mustard; (NOT Dijon)
1 1/2 cups red wine vinegar
3/4 cup brown sugar
3 tablespoons margarine
4 teaspoons salt
1 tablespoon Worcestershire sauce
2 1/2 teaspoons ground black pepper; (coarse)
1 1/2 tablespoons Franks Louisiana hot sauce; (or similar)

Directions
Simmer for 30 minutes on low heat, whisking while heating.

Ingredients
5 pounds wild game.; (90/10) Make sure
– you have at least
– 10% fat.
4 tablespoons Morton Tender Quick; (level)
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon mustard powder
2 1/2 teaspoons coarse ground black pepper
1 1/2 tablespoons red pepper flakes
1/2 tablespoon liquid smoke
1 tablespoon soy sauce
1 1/2 tablespoons worchestershire sauce
3 tablespoons water

Directions
For 10 or 20 pound batches just double or quadruple. Follow the directions your first time. You will be suprised how such small amounts of ingredients flavor the sausage. Place the meat in a large mixing pan. Mix all dry ingredients in a bowl. Sprinkle 1 tablespoon over meat Mix meat Sprinkle another 1 tablespoon over meat Mix meat Continue until out of the dry ingredients Mix all liquid ingredients and sprinkle across meat. Knead well. Roll into 4 or 5 rolls and cover. Place in refrigerator all night. This must be done for the meat to cure. All night is the shortest time I recommend. Two days does have a better flavor. I have left it in the refrigerator for a week before cooking. Smoke between 150 and 200 degrees for two hours. Turning over at the hour mark. After two hours up the temperature to 325 degrees for an hour, turning over at the 30 minute mark. Should be about done then. (Ground chuck or hamburger can be used in place of wild game too, remember 90/10)

Ingredients
3 tablespoons olive or peanut oil
1/2 cup onion; finely chopped
1/2 cup green onion; finely chopped
1/2 cup parsley; finely chopped
1 1/2 cups water
1 tablespoon garlic; finely chopped
3 cups rice; cooked
5 cups chopped cooked pork
1 cayenne pepper; ground
1 salt; to taste
1 Natural sausage casings

Directions
Heat oil in large saucepan. Saute onion and green onions until translucent over medium heat. Add parsley, water and garlic; cook another 10 minutes, stirring occasionally. Add rice; blend well. Mix in pork and season with cayenne and salt. With sausage stuffer, stuff por mixture into casings. Tie into 4-to 5-inch links. To serve, prick a few holes in links to keep casings from bursting, then heat links in a pan with a little water. Makes about 3 pounds.

Ingredients
2 pounds pork sausage
2 tablespoons black pepper
5 pounds ground venison
2 tablespoons liquid smoke
1 teaspoon peppercorns
5 tablespoons Morton Tender Quick Salt
1 teaspoon red pepper
2 tablespoons garlic salt
2 tablespoons mustard Seed

Directions
1st. day: Mix well, refrigerate (covered) 24 hours. 2nd. day: Repeat above 3rd. day: Repeat above 4th. day: Divide into 5 equal parts (1 1/2 lbs. each). Shape into 5 rolls (12-14″ long) You can either back on broiler rack in oven for 8 1/2 hours, or can use smoker and smoke until done. I have a Gander Mountain brand electric smoker with the water pan. I used it the last time I made the sausage and smoked it for 4 hours. Much better tasting than using the oven. Only problem is that my smoker has no settings, just plugs in. * Keeps 3 weeks in refrigerator, and DO NOT use metal dish for mixing or storing

Ingredients
7 pounds lean venison
3 pounds pork fat
1/3 cup salt
1/2 cup brown sugar
1 1/2 tablespoons sage
2 teaspoons black pepper
2 teaspoons red pepper

Directions
Cut venison and fat into 1/2 inch cubes. Mix all ingredients and stir with meats. Run through sausage grinder. Make into patties 1/2 inch thick and fry as needed. Makes 10 pounds sausage. -

Ingredients
2 pounds pork butt
1 pound beef chuck
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons chopped garlic
1 tablespoon ground black pepper
2 teaspoons red pepper flakes
1 teaspoon Prague Powder #1; (curing salt)
1/2 cup ice water
4 teaspoons salt
1 pinch ground allspice
1 pinch ground cloves

Directions
Grind pork 3/8 plate-beef 1/4″ plate- mix and stuff in hog casings - 8″links. Hot smoke to 155F or cold smoke at least 12 hours.

Ingredients
N: Texas smoked sausages are made w; depending on your
– beef and pork; vary the proporti; preference and
– suit your taste. Hot smoke or co; attitude using
– sausages; curing salts.

Directions
1/2 pound beef chuck 2 pounds pork butts 1/2 pound back fat 1 teaspoon ground coriander 2 teaspoons cumin, ground 2 teaspoons garlic, chopped pinch ground allspice, cloves 1 tablespoon black pepper, coarsely ground 2 teaspoons crushed red hot pepper 1 teaspoon curing salts (optional) 1/2 cup water 4 teaspoons kosher salt wide hog casings Grind the pork through a 3/8-inch plate. Grind the beef and pork fat through a 1/4-inch plate. Mix the ground meats with all the remaining ingredients except the the casings. Add the curing salts if the sausage is to be cold smoked. Stuff the sausage into wide hog casings, and tie into 8-inch links. If cold smoking, air-dry overnight in a cool place and smoke the sausage for at least 12 hours. Otherwise, dry overnight in the refrigerator and hot smoke sausage to an internal temperature of 155øF. Refrigerated, the sausage will keep for one week, frozen for 2 months

Ingredients
4 pounds pork butt with fat
2 pounds beef chuck or round; with fat
1 large onion; minced
6 cloves garlic; minced
2 tablespoons fresh sage; minced
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons crushed red pepper
1 teaspoon cayenne
4 yards hog casings

Directions
Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1″ thick, 5″ long and tie off. They can be frozen or refrigerated at this time To smoke: rub sausages with oil. Don’t over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop.

Ingredients
STRONG TEA SMOKING MIXTURE:
1/2 cup long-grain rice
1/4 cup loose black tea
3 tablespoons brown sugar
——————————
1 pound uncooked sausage (Italian or Choriz

Directions
Prick skins of sausages with fork. Cover with cold water in a large saucepan. Bring to boil and cook 5 minutes and drain. Smoke over moderately low heat for 20 minutes. Slice and serve warm or cold with bread, pickles and mustard. Posted to the BBQ List by Kit Anderson - - - - - - - - - - - - - - - - - - NOTES : Basic Wok Smoking Method Combine ingredients in a bowl. Line a 12-14 inch wok with aluminum foil allowing 4 inches of overhang. Put smoking mixture in bottom of wok. Set a 10 inch cake rack about 3 inches above mixture. Set wok over moderate heat until thin streams of smoke begin to rise. Arrange food to be smoked on rack in a single layer and place cover on wok. Crimp the foil all around the lid to completely seal the wok.