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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-27-2008, 10:14 AM | #1 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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UDS Flavor
I am not sure if I like the UDS flavor on meat. The taste from the fat dripping directly on the coals provides too much fat smoke for my taste. I do not as much of a problem with chicken or brisket. On pork, however, it seems to over power the meat. It is nice to get some sleep, but man I miss that flavor profile I get from my stick burner.
When I did overnight cooks on a ECB or WSM I had know problems. It just might be my snobby arse Just want to hear from others!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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10-27-2008, 10:17 AM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Try trimming off the excess fat.
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10-27-2008, 10:27 AM | #3 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Yea, I do that already still have the taste problem, thanks though!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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10-27-2008, 10:32 AM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I notice a distinct different in flavor between the WSM and UDS. I do prefer the WSM flavor better. I never really gave the difference any thought, but you are probably right about the "drippings."
In my WSM I use the clay pot mod and the drippings don't reach the coals, where they do on the UDS.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-27-2008, 10:42 AM | #5 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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It's definitely a different taste, but I like it. I grew up eating BBQ from places with signs that said "Real Pit BBQ" though so maybe it's just what I expect real Q to tast like.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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10-27-2008, 10:45 AM | #6 |
is one Smokin' Farker
Join Date: 06-30-08
Location: Flushing, NY
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You can use a diffuser of sorts, look at the following post;
Not that I know for sure that it is used as a diffuser, I'm just thinking out loud. Perhaps you can Rig a replacement water bowl from the WSM? http://www.bbq-brethren.com/forum/sh...postcount=1774
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Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR] Last edited by hav; 10-27-2008 at 10:54 AM.. Reason: Additional Info |
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10-27-2008, 11:11 AM | #7 |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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Blah, blah, blah my Ugly Drum Smoker blah, blah. I thought you were all about the UDS now? Moving out of the honeymoon phase and starting to see her true colors? I like your stick burner better too, but Lord knows you like to sleep at a contest!
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10-27-2008, 11:52 AM | #8 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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I agree. I don't like the flavor as well with the drippings directly on the coals.
I did take my empty foiled water pan out of the WSM the other day for about 2 hours to finish a butt and did NOT notice the negative flavor difference. Probably becasue the bark was already formed?
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10-27-2008, 12:52 PM | #9 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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True dat! BTW:
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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10-27-2008, 01:02 PM | #10 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I think you should make a simple diverter pan that channels the juices, especially the fat, into a centralized vessel like a 5 lbs coffee can.
The fat renderings make a nice addition to a cold glass of Cream, or I like to take half fat drippings one half V8. Popdaddy, the Funk Arbitor that owns Barbefunkoramaque, paints the drippings on his skin to give himself a nice orange (non- cancer causing) tan. Personally I like to save the renderings and pour them hot into empty Jimmy Dean Sausage Plastic casings, throw them in the freezer and serve as a Nice Pork and Beef Fat Sorbet. Or spred the fat on the back of your lady friend... I mean how do you capture a booty, if you don't attack from the back?
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10-27-2008, 01:07 PM | #11 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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[quote=barbefunkoramaque;767100]I think you should make a simple diverter pan that channels the juices, especially the fat, into a centralized vessel like a 5 lbs coffee can.
The fat renderings make a nice addition to a cold glass of Cream, or I like to take half fat drippings one half V8. Popdaddy, the Funk Arbitor that owns Barbefunkoramaque, paints the drippings on his skin to give himself a nice orange (non- cancer causing) tan. Personally I like to save the renderings and pour them hot into empty Jimmy Dean Sausage Plastic casings, throw them in the freezer and serve as a Nice Pork and Beef Fat Sorbet. Or spred the fat on the back of your lady friend... I mean how do you capture a booty, if you don't attack from the back?[/quote] Dr Dre mod?
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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10-27-2008, 01:11 PM | #12 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
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10-27-2008, 01:14 PM | #13 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I was kinda suprised at the flavor difference between the UDS and WSM. To me the drippings add a flavor that I really like. The smell it creates is nice too. Specifically what is it about the taste you don't like? Do you feel the drippings masks the taste from the wood? Just curious.
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10-27-2008, 01:38 PM | #14 |
is one Smokin' Farker
Join Date: 02-23-08
Location: Ventura County
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I gotta agree with Bob on this one. I too love the taste the drippings give the meat. Meat over a fire that's how it started folks.
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10-27-2008, 01:41 PM | #15 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Why not use a foil pan with a rack in it to set the butt in, then add a little water to keep drippings from burning. You will have killed two birds with one stone, drippings are saved and not burning fat on the fire. Personally I like the fat in the fire effect.
Dave
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