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-   -   Start of today's pRon... (http://www.bbq-brethren.com/forum/showthread.php?t=157464)

Budman1 03-30-2013 02:34 PM

Start of today's pRon...
 
We finally caught a break from mother nature and had a nice day. By nice I mean sunny and 50*. Yesterday I shoveled snow off the deck so I could fire up the UDS today and have a dry place to work. And what a day it is! I just got finished with the best ribs I ever made, using the 3-2-1 (.5) method. Coated the ribs with dijon mustard, rubbed with a homemade version of Emril's Bayou Blast, foiled with a brush-on mixture of warm water and agave nectar, and finished them with Cajohns applewood spiced rum q-sauce. I also did up some shrimp brushed with evoo and sprinkled with some GrillMates brown sugar bourbon rub I picked up at Sam's Club last week. Washed it all down with some cheap cold beer, and I am in heaven.(or as close as I'll ever be). I still have an Italian sausage fatty and a big chuckie on the smoker for later. Fatty will be used for goulash, and the chuckie for sammies tomorrow. Thanks to everybody for sharing your secrets and letting us noobs have some fun.:biggrin1:

http://i464.photobucket.com/albums/r...0/100_4321.jpg
http://i464.photobucket.com/albums/r...0/100_4323.jpg
http://i464.photobucket.com/albums/r...0/100_4327.jpg
http://i464.photobucket.com/albums/r...0/100_4329.jpg

Phubar 03-30-2013 02:37 PM

Looks like you had Phun!

Daggs 03-30-2013 02:37 PM

Now I want ribs instead of brisket... Looks great

1911Ron 03-30-2013 05:17 PM

Cold beer is good beer:biggrin1: I'll have some of the shrimp and ribs please:clap:

Budman1 03-30-2013 07:08 PM

The finish...
 
The finish of a beautiful day of smoking...an italian sausage fatty for tomorrow's goulash and the monster chuckie for tomorrow's sammies. This farkin' site is great.:clap:

http://i464.photobucket.com/albums/r...0/100_4337.jpg
http://i464.photobucket.com/albums/r...0/100_4330.jpg
http://i464.photobucket.com/albums/r...0/100_4333.jpg

smokeinthenoke 03-30-2013 09:46 PM

omg, shrimp AND ribs on one plate! SWEET!

BobM 03-31-2013 12:39 AM

That is great, nice job! :thumb:

westy 03-31-2013 02:33 AM

Damn that looks good.

GMDGeek 03-31-2013 02:39 AM

Having never done Shrimp on the smoker - how long and at what temp do you cook them?

Your shrimp pick has me hungry!

HankB 03-31-2013 08:22 AM

Quote:

Originally Posted by GMDGeek (Post 2429808)
Having never done Shrimp on the smoker - how long and at what temp do you cook them?

Your shrimp pick has me hungry!

I've done them low 'n slow and on a hot grate. They're done when they turn pink. They don't take long unless they're the really big ones (like the 6 count.)

Oldbob 03-31-2013 10:04 AM

Looks Great...Nice Job !!

Budman1 03-31-2013 10:05 AM

Quote:

Originally Posted by GMDGeek (Post 2429808)
Having never done Shrimp on the smoker - how long and at what temp do you cook them?

Your shrimp pick has me hungry!

I cranked up the temp to about 325 and put the shrimp on for about 8-10 minutes maybe. Like HankB says-when they turn pink. Gives them a nice flavor.


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