Rinsed, trimmed, ready and waiting!

93vpmod · 03-02-2013, 06:22 PM

Sunday morning can't get here soon enough.

Maiden voyage of the "Red Baron" UDS with some spares. I also have a fatty ready to go, though I need clarification...Is there a name for a naked fatty dressed only in a bacon garter? (Thanks to someone here for the weave video...sorry, I can't find it now to give you proper accolades.)

I may have trimmed too much, but the tips will be a nice appetizer. I will make the rub later and put it on first thing in the a.m., fire up the smoker and then get coffee. Oh he'll, I know I will get the coffee going first.

Taking pron is much more difficult than one would think, but I will add as many pics as I can.

93vpmod · 03-02-2013, 06:26 PM

Sorry, forgot this one!

landarc · 03-02-2013, 06:35 PM

Looks good, that is gonna be a fun cook, well trimmed.

code3rrt · 03-02-2013, 10:53 PM

Nicely prepared, enjoy!

HankB · 03-03-2013, 09:09 AM

Quote:

Originally Posted by 93vpmod

I also have a fatty ready to go, though I need clarification...Is there a name for a naked fatty dressed only in a bacon garter?

AFAIK a naked fatty is one with nothing on it.

Quote:

I may have trimmed too much, but the tips will be a nice appetizer. I will make the rub later and put it on first thing in the a.m., fire up the smoker and then get coffee. Oh he'll, I know I will get the coffee going first.

Taking pron is much more difficult than one would think, but I will add as many pics as I can.

I don't think you trimmed too much.

Coffee first is by far the safest strategy if you're going to play with fire.

Pictures get particularly difficult when the food has been plated.

Ijustwantedtolookatpics · 03-03-2013, 09:12 AM

Looking forward to the finished product!

93vpmod · 03-03-2013, 09:51 AM

The Southwest rub has been applied, fire started, and I am just settling in with the Sunday paper.

I hope the neighbors don't mind that I am cooking on the sidewalk outside my front door. It is 21* and there is too much snow to get the UDS to the back yard.

93vpmod · 03-03-2013, 09:57 AM

All rubbed up!

93vpmod · 03-03-2013, 09:59 AM

Wish it were spring time!

J-Rod · 03-03-2013, 10:20 AM

Lookin good thus far! Yes your neighbors will mind, that they aren't getting any Q!

I'll second that on springtime- can't come soon enough.

93vpmod · 03-03-2013, 01:26 PM

Delayed posting...the fatty was done and even the wife enjoyed it!

93vpmod · 03-03-2013, 03:40 PM

A little salty, a slight bit overdone, but the flavor was fantastic. They broke during the "bend test" and i tried to hide it for the pron.

Thanks for all of the help and suggestions! I can't wait to have another shot at it.

1911Ron · 03-03-2013, 06:08 PM

I'll take a slice of the fatty on a biscuit and some ribs please

03-02-2013, 06:35 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Looks good, that is gonna be a fun cook, well trimmed. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-02-2013, 10:53 PM	#4
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Nicely prepared, enjoy! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

03-03-2013, 09:12 AM	#6
Ijustwantedtolookatpics On the road to being a farker Join Date: 07-26-11 Location: Lowell, MA Downloads: 0 Uploads: 0	Looking forward to the finished product! __________________ _____________________________________________ CG Akorn Weber 22.5 OTG Weber gasser Kinda-fast Grey Thermapen

03-03-2013, 10:20 AM	#10
J-Rod is one Smokin' Farker Join Date: 08-15-12 Location: Detroit Downloads: 0 Uploads: 0	Lookin good thus far! Yes your neighbors will mind, that they aren't getting any Q! I'll second that on springtime- can't come soon enough. __________________ "Hey careful man there's a beverage here!!!"

03-03-2013, 06:08 PM	#13
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	I'll take a slice of the fatty on a biscuit and some ribs please __________________ YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.