One more topic. I intentionally left it for the end, I don't mean to say that it's last, for the end. Although, it should be known or perhaps it's appropriate, this is also important, at least as much as the meat, the wood, the smoke, the rub, the Iron. The Cider. Unfortunately or not, it's a fact in any case, few people know how to connect the traditions of BBQ smoking, especially the Southern, Texas style, with the Cider culture. It's true, it's no dispute that when we think of American BBQ smoking, beer, light beer comes to mind most, along with meat, and literally. But in fact, the picture, if we look for the traditions and roots of the tradition, with the appropriate level of precision and thoroughness, should be there, or we should also get to Cider. What is it and why is Cider so important in the history, traditions and present of Texas BBQ? There are basically two things that need to be highlighted. The first is the historical reality and possibility, that is, during the preparation of BBQ, smoking food, at the beginning, Cider, as a fermented apple wine, was available in large quantities and was almost exclusively served with large smoked meats and in large quantities. The second is the practice, that is, during the baking and smoking of meat, Cider was used either as a rub ingredient, or for tenderizing, or both. It often happened that apples and Cider were used together to tenderize the meat, and, and here the circle closes, apple wood for smoking meat. Is the question legitimate, and what is the situation today? Yes, it can be said that nowadays it has come back into fashion, or become fashionable, to have Cider again, preferably dry, unfiltered Cider, in most cases from a local Cider factory, alongside beer with meat. The above and the Cider story are not intended to take away the meaning and significance of beer, especially beer, as we know, in American culture, just like in German or Czech, the cult and culture of beer drinking occupies a central place. The aim is rather to shed light on the fact that the central ingredient of authentic and traditional BBQ smoking is still Cider, apple wine. It is an indispensable part of Texas-style sauces, it provides the basis for acidity, the meat is sprayed with it during cooking, it is very important for the formation of the right crust during long cooking. Let's think of the Mop, a procedure, a tool with which the meat is smeared during cooking, a brush-like tool that is dipped in a mixture of Cider, or perhaps beer, and then smeared on the meat. The message is, let's not forget Cider and its importance when it comes to BBQ smoking.