Smoked Pork Shoulder “Boston Butt or Picnic”
1 Pork Shoulder 4-5lbs &
5-0 BBQ Dry Rub
Season the pork shoulder generously with the 5-0 BBQ Dry Rub.
Bring smoker to 225 degrees and place on the smoker skin side down away from the heat source. Smoke the shoulder for a period of 8-12 hours or until the meat reaches 170 degrees.
Slice the pork in thin slices, serve on a hard roll with thin sliced Vidalia or Sweet onion and top with 5-0 BBQ Outlaw Sauce.
Matthew’s Baby Back Ribs
1 Rack of Baby Back Ribs &
5-0 BBQ Dry Rub
Prepare your ribs by removing the top membrane on the back side. There will be two layers of connecting membrane on the ribs. It is very important to remove only the top layer. If the top layer is left on, the meat will be hard to eat and will not fall free from the bone. If you remove both layers, the ribs may fall apart during cooking. To remove the membrane use a small knife and place it between any rib and the membrane then pull upward. This will create a gap between the rib and the membrane. Place your finger in that gap and then pull the membrane from the ribs. If the membrane breaks and there is still some left on the ribs continue the previous steps.
Now cover your ribs generously with 5-0 BBQ Dry Rub.
Bring smoker to 225 degrees and place the ribs on the smoker away from the heat source. Smoke for a period of 3-4 hours or until the meat begins to break free of the bones.
Now cover the ribs with your favorite flavor of 5-0 BBQ Outlaw Sauce and leave on the smoker for another 30 minuets. Remove ribs and serve.
Winter Ribs “Too Cold to be out side”
1 Rack of Baby Back Ribs &
5-0 BBQ Dry Rub
Follow the preparation directions for Matthew’s Baby Back Ribs. Stop at the point when you would place the ribs on the smoker.
Place a wire cooling rack in the bottom of a large deep baking or roasting pan then place ribs on the rack. Pour one can of your favorite beer in the bottom of the pan and cover with a lid or aluminum foil. Place pan in a pre-heated oven at 225 degrees and cook for 3-5 hours or until the meat begins to break free of the bones. Inspect the ribs every few hours to make sure that there is still liquid in the bottom of the pan.
Remove ribs from the pan and place on a gas or charcoal grill at a low heat. Now cover the ribs with your favorite flavor of 5-0 BBQ Outlaw Sauce and leave on the grill for 10 minuets. Remove ribs and serve.
Poultry
Chicken Thighs
1 Pack of Chicken Thighs &
5-0 BBQ Dry Rub
Season the chicken thighs generously with the 5-0 BBQ Dry Rub.
Bring smoker to 225 degrees and place on the smoker skin side up away from the heat source. Smoke the chicken for a period of 3-4 hours or until the meat juices run clear and the meat begins to come free from the bone.
Now cover the thighs with your favorite flavor of 5-0 BBQ Outlaw Sauce and leave on the smoker for 15 minutes. Remove thighs and serve.
Turkey
1 Turkey 14-18lbs &
5-0 BBQ Dry Rub
Place hand under skin above the breast to loosen it from the meat. Season the breast meat under the skin generously with the 5-0 BBQ Dry Rub.
Bring smoker to 225 degrees and place on the smoker away from the heat source. Smoke the turkey for a period of 4-6 hours or until the meat reaches 175 degrees.
Slice the turkey in thin slices; serve on a hard roll with thin sliced Vidalia or Sweet onion and top with 5-0 BBQ Outlaw Sauce.
Fixins
Fried Okra
1 pound okra, stems removed
1/2 cup cornmeal
Vegetable oil
Kosher salt
Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into 1/4-inch pieces. Set aside.
Place the cornmeal into a sealable zip top bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.
Add enough vegetable oil to a 12-inch stainless steel sauté pan in order to completely cover the bottom of the pan. Place over medium-high heat and bring the oil to 370 degrees F. Add the okra and fry until golden brown on 1 side, approximately 5 to 6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all sides, approximately 5 to 6 minutes longer. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.
Jalapeno Cheddar Cheese Corn Bread
1 (9 oz) Box of Corn Bread Mix
1/4 Cup Sliced Jalapenos
1/2 Cup Shredded Sharp Cheddar Cheese
Prepare corn bread mix according to package. Add Jalapenos and Cheddar Cheese to the mix. Bake according to directions on the box.
Pit Beef
1 Beef Bottom Round Roast 4-5lbs
5-0 BBQ Dry Rub
Season the bottom round generously with the 5-0 BBQ Dry Rub.
Bring smoker to 225 degrees and place on the smoker away from the heat source. Smoke the roast for a period of 3-4 hours or until the meat reaches 135degrees.
Slice the beef in thin slices, serve on a hard roll with thin sliced Vidalia or Sweet onion and top with 5-0
BBQ Outlaw Sauce.
Beef Brisket
1 Beef Brisket 6-8lbs
5-0 BBQ Dry Rub
Season the brisket generously with the 5-0 BBQ Dry Rub.
Bring smoker to 225 degrees and place on the smoker away from the heat source. Smoke the roast for a period of 4-5 hours or until the meat reaches 135 degrees.
Slice the beef in thin slices, serve with your favorite flavor of 5-0
BBQ Outlaw Sauce.
