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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-23-2009, 11:17 PM   #1
smokinvic
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Thumbs up New UDS Lid, New UDS Heat Shield, and tester cooks (PRON)

I had unfortunately lost my BBQ grill lid that fit so nicely on my 85 gal UDS lid. So, I took the lid that came with my drum, tried burning paint off with my propane torch, and managed to warp it out of shape .

Got new lid from buddy (luckily), SANDED the paint off, and modified with handle and a few holes.

Immediately proceeded to test new lid and heat shield by smoking a 4 lb piece of pork butt Kahlua pork style. I found me some hawaiian salt at a nearby japanese store, Marukay, and found some frozen banana leaves, and a florist that carries Ti leaves. Rubbed the butt with the hawaiian salt, DID NOT use the called for liquid smoke, wrapped it up in the banana leaves then the ti leaves and smoked for about 3 hrs at 325 - 350 degrees.

While at Marukay, I bought some short grained (sushi) rice, rice vinegar, seaweed sheets, immitation crab, avocado, cucumber, a bamboo rolling sheet, and also made some sushi rolls. Not bad for my first time.

"Strategically" (ok, randomly) placed holes in 55 gal drum lid




Covered bottom of charcoal basket with charcoal, then placed oak wine barrel pieces on top of coals.


and covered with charcoal














My first sushi roll. Looked like a burrito. I think I overstuffed it!








Pulled the but apart, almost like pulled pork. Served up with some homemade fried rice Benihana style, and some sushi roll. NICE! Eclectic, but nice!! LMAO



Then today, I had to try some spare ribs. They cooked very nice. Did not wrap, just left on for just over 5 hrs at between 215 - 250 degrees. I think the heat shield helped to keep the ribs on bottom rack from becomeing too blackened. I also had to drop my top rack about 5" from the top where it was originally set. Over all, a great cook on the drum. I think I'm gonna like the heat shield, and my new lid is awesome too!

I left this rack dry. No sauce at end of cook. None after cook. Only rub.





I also tried making a sauce today. I used apple cider vinegar as per recipe. I am not a big fan of vinegar, and the odor was overwhelming. I thought I had put too much, so I over compensated with extra molases! Now it was way too sweet. So I added ketchup (originally started with tomato sauce). Then a little worschtershier sauce. It turned out pretty good, but next time, I will go with very little or no vinegar at all.

So these ribs, I did sauce at the end of teh cook. Very nice glaze. Me likey!






So, truly a weekend of firsts for me. First time with heat shield. First time with new lid. First time Kahlua pork. First time making sushi rolls. Good times. Family was pretty happy!
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Unread 08-24-2009, 12:28 AM   #2
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Those are some good looking eats
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Unread 08-24-2009, 06:11 AM   #3
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Nice roller, ill bet it rolls a great fatty. Pass the ribs please.
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Unread 08-24-2009, 07:11 AM   #4
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Those ribs look delicious! I didn't get to cook this weekend and those are making me regret it.
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Unread 08-24-2009, 07:34 AM   #5
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nice i love sushi
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Unread 08-24-2009, 08:08 AM   #6
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Nicely done, but i have to ask-how do you lose a lid? Even after abundant amounts of adult beverages i have always been able to find my lid.
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Unread 08-24-2009, 11:21 AM   #7
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Quote:
Originally Posted by 1FUNVET View Post
Nicely done, but i have to ask-how do you lose a lid? Even after abundant amounts of adult beverages i have always been able to find my lid.
Due to the fact that I listened to a fellow beach bbq/bonfire coordinator, the trailer carrying smokers and said lid were not tied down, and unfortunately, was lost somewhere along drive home, on freeway. DOG GONE IT!!!!!
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"Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet
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Unread 08-24-2009, 11:29 AM   #8
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that pork wrapped in the leaf, how did that come out...that looks great!
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Unread 08-24-2009, 11:32 AM   #9
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Quote:
Originally Posted by Captain Dave View Post
Nice roller, ill bet it rolls a great fatty. Pass the ribs please.

LOL I never thought of using a sushi mat for rolling fatties, but I bet it would work fine... Now I gotta go dig thru the drawers in the kitchen and see if I can find the wife's sushi mat!
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Unread 08-24-2009, 01:05 PM   #10
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Quote:
Originally Posted by HumboldtSmokeBBQ View Post
that pork wrapped in the leaf, how did that come out...that looks great!
It was pretty good. Only rubbed the hawaiian salt on it. The leaves give it some flavor as well. The smoke didn't really get to it. I think next time I will try cooking at lower temp, for a longer time. It was pretty good though.
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Double barrel smoker, one stacked over the other. (55 gal drums).
85 Gal UDS
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"I am the Lizard King.... I can do anything."

"Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet
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Unread 08-24-2009, 01:06 PM   #11
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Quote:
Originally Posted by GreasePig View Post
LOL I never thought of using a sushi mat for rolling fatties, but I bet it would work fine... Now I gotta go dig thru the drawers in the kitchen and see if I can find the wife's sushi mat!
This is not a bad idea!!! LMAO. Will have to try that out!!
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Double barrel smoker, one stacked over the other. (55 gal drums).
85 Gal UDS
Large Kettle Grill

"I am the Lizard King.... I can do anything."

"Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet
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Unread 08-24-2009, 01:14 PM   #12
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That all looks good. Very nice job on the ribs. I was wondering about the lid myself, thought maybe a pop-up squirrel got it.
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Unread 08-24-2009, 01:18 PM   #13
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Nice looking eats right there!

Jeff
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