This Weekend - PP, HOH, UDS, Sliders
I went to Sam's to buy something for the UDS and forgot they do everything supersize!! I got two butts totalling 15.66 lbs.
I plan on droppin them in one of the UDS's tonight. then, sticking a maverick 732 probe in one and going to sleep. I covered them in mustard, then rubbed in a pound of Big Ron's HOH and they are chillin in the fridge.
For lunch today, I will make my first sliders. I have a mini burger press and some kings hawaiian buns.
Can't wait! I love Big Ron's sauce and his chili mix.
Can't beat the King's Hawaiian buns for sliders either! You should try making some with ground lamb sometime. Oh, and Redhot answered your pizza question.
I wanted to test the grill features of my UDS's so I started out Sat morning cooking a few chicken legs for my wife's lunch at work. I used 50/50 kingsford/mesquite chunks
Then, I moved the rack down a notch and made Sliders
the UDS kicked arse! the temps were predictable and controllable. they just replaced my Weber and my Old Smokey. I have the parts to cut a drum in half and make an Ugly Drum Kettle but now, I will just make another UDS. The sliders replaced my usual burgers too. I used Kings Hawaiian rolls.
Very nice work!! Looking forward to seeing the process of making the PP. Did you take pics of the slather and my most favorite shot is the one of the fresh rub on the meat. I don't know why but to me that is the meat in its pristine shape. Although the pics of the meat coming off the cooker done perfectly is another in the perfect pristine look.
Then it was time for CI Pizza!!
I bought the stuff at wally world and folded the dough, then spent 20 mins figuring out how to flatten it again. I picked the best CI from my collection for the job. put on red sauce, sliced provalone, shrooms, tomato, onion, sliced serranos from garden and shredded provalone.
I cranked up the smoker to 450 and slapped the pizza on the top rack. it took about 30 minutes to cook and it came out GREAT!! I'm not buying any more Digorno's anymore! The bottom was just as cooked as the top. I will cook it about 10 minutes more next time to crisp it up.
Still editing those pics
There is something wonderful happening in IL today and it is at your house. Could you email me a few slices of that pie and some pp later please...lol.....maybe slide a couple of those little baby burgers in there too since they are small you know....:hungry:
Shipping shouldn't be too bad.....:-D
Pizza looks great! Now I know what I'll be trying to do next weekend... :-D
I never thought of pizza on the UDS. Great job!
And now for the grand finale!
15.66 pounds of butt!
252-257 for 10 hours.
just before I went to sleep, I peeked at the butts. about 3 hours in the smoker. I just peeked and closed the valve a little
then at 10 hours, my maverick alarm clock told me to get up (set for 195F)
these scrapings were breakfast!!!!!
I put everything in the cooler, ate the scrapings and went back to sleep.
When I got up, I woke up to this:
the smoke ring was killer!! it was awesome!!
Oh man! You just made my day. That is some beautiful work done right there. (All the while I am eating bread with mozzarella and pepperoni toasted in the toaster oven...l0l)
I am totally jealous! This cannot be the first butt you have cooked. That is a work of art there!
Looks darn good even if it is only the 2nd time. I bet it tasted just as good as it looks maybe better with the Big Rons.
Dude! You ROCK! Nailed everything.:thumb::thumb:
I love that little slider press.
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