Finished the UDS on Saturday and gave it a seasoning run. On Sunday me and Skinny Cook decided to throw a variety of things at it just to experiment. What a grand day it was. Along with the meat we consumed some blackberry wine, Leinies Sunset Wheat and some Yuengling. What a great day it was! I am very pleased with the UDS. It kept a steady burn in the 225-235 range the entire time we were cooking on it (about 6 hours). I love the ball valves and I am glad I spent the extra money on them. 3 - 1" black pipes up the sides each with their own 1" ball valve. Perfect combination and temperature control. I could not have done it without the ideas and wisdom passed down in the mammoth UDS thread. Building this thing was a great diversion from work and the food it produced was great!
On the menu:
1 - Whole Beer Can Chicken
1 - "Beer Can" Tip Roast (Cut out a plug from the roast and pit a can with blackberry merlot n the roast).
8 - Chicken Thighs
1 - 2.5 lb Bologna Log
1 - 1 lb Braunschweiger Log (Experiment)
2 - Sirloin Steaks
3 - Vidalia Onions
2 - Mushroom and Swiss Cheese Stuffed Fatties on the Masterbuilt
Post Burn / Pre-Sandblast
The Braunschweiger was FANTASTIC!
Left - Skinny Cook, Right - My Dad
This would be me...
