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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 03-30-2013, 02:34 PM   #1
Budman1
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Default 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.




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Unread 03-30-2013, 02:37 PM   #2
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Looks like you had Phun!
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Unread 03-30-2013, 02:37 PM   #3
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Now I want ribs instead of brisket... Looks great
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Unread 03-30-2013, 05:17 PM   #4
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Cold beer is good beer I'll have some of the shrimp and ribs please
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Unread 03-30-2013, 07:08 PM   #5
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Default 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.



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Unread 03-30-2013, 09:46 PM   #6
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omg, shrimp AND ribs on one plate! SWEET!
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Unread 03-31-2013, 12:39 AM   #7
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That is great, nice job!
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Unread 03-31-2013, 02:33 AM   #8
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Damn that looks good.
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Unread 03-31-2013, 02:39 AM   #9
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Having never done Shrimp on the smoker - how long and at what temp do you cook them?

Your shrimp pick has me hungry!
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Unread 03-31-2013, 08:22 AM   #10
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Quote:
Originally Posted by GMDGeek View Post
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.)
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Unread 03-31-2013, 10:04 AM   #11
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Looks Great...Nice Job !!
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Unread 03-31-2013, 10:05 AM   #12
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Quote:
Originally Posted by GMDGeek View Post
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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