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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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03-30-2013, 02:34 PM | #1 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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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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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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03-30-2013, 02:37 PM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looks like you had Phun!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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03-30-2013, 07:08 PM | #5 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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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.
__________________
UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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03-31-2013, 12:39 AM | #7 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That is great, nice job!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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03-31-2013, 02:39 AM | #9 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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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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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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03-31-2013, 08:22 AM | #10 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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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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Weber Crazy |
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03-31-2013, 10:04 AM | #11 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Looks Great...Nice Job !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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03-31-2013, 10:05 AM | #12 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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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.
__________________
UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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