MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-23-2009, 11:17 PM   #1
smokinvic
is one Smokin' Farker
 
smokinvic's Avatar
 
Join Date: 02-06-08
Location: Santa Ana, CA
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!
__________________
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
smokinvic is offline   Reply With Quote




Old 08-24-2009, 12:28 AM   #2
Kickback BBQ on Guam
On the road to being a farker
 
Join Date: 07-15-09
Location: Mangilao, Guam
Default

Those are some good looking eats
__________________
Let the smoke roll, I've got all day........
Kickback BBQ on Guam is offline   Reply With Quote


Old 08-24-2009, 06:11 AM   #3
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Default

Nice roller, ill bet it rolls a great fatty. Pass the ribs please.
__________________
Thanks for noticing
Captain Dave is offline   Reply With Quote


Old 08-24-2009, 07:11 AM   #4
Crüe-B-Cüe
is One Chatty Farker
 
Join Date: 09-25-07
Location: Mobile, AL
Default

Those ribs look delicious! I didn't get to cook this weekend and those are making me regret it.
__________________
Wes - Mobile, AL - Large Big Green Egg, MES 40
Crüe-B-Cüe is offline   Reply With Quote


Old 08-24-2009, 07:34 AM   #5
warren
Full Fledged Farker
 
Join Date: 07-11-09
Location: belchertown mass
Default

nice i love sushi
__________________
UDS / 120 gallon beast
warren is offline   Reply With Quote


Old 08-24-2009, 08:08 AM   #6
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Default

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.
1FUNVET is offline   Reply With Quote


Old 08-24-2009, 11:21 AM   #7
smokinvic
is one Smokin' Farker
 
smokinvic's Avatar
 
Join Date: 02-06-08
Location: Santa Ana, CA
Default

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!!!!!
__________________
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
smokinvic is offline   Reply With Quote


Old 08-24-2009, 11:29 AM   #8
HumboldtSmokeBBQ
is one Smokin' Farker
 
HumboldtSmokeBBQ's Avatar
 
Join Date: 08-06-09
Location: Humboldt County California
Default

that pork wrapped in the leaf, how did that come out...that looks great!
__________________
Custom Built Santa Maria Grill. ABS Pit Boss. UDS
HumboldtSmokeBBQ is offline   Reply With Quote


Old 08-24-2009, 11:32 AM   #9
GreasePig
is One Chatty Farker
 
Join Date: 07-02-09
Location: Fayetteville, AR
Default

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!
__________________
The beatings will continue until morale improves!
GreasePig is offline   Reply With Quote


Old 08-24-2009, 01:05 PM   #10
smokinvic
is one Smokin' Farker
 
smokinvic's Avatar
 
Join Date: 02-06-08
Location: Santa Ana, CA
Default

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.
__________________
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
smokinvic is offline   Reply With Quote


Old 08-24-2009, 01:06 PM   #11
smokinvic
is one Smokin' Farker
 
smokinvic's Avatar
 
Join Date: 02-06-08
Location: Santa Ana, CA
Default

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!!
__________________
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
smokinvic is offline   Reply With Quote


Old 08-24-2009, 01:14 PM   #12
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

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.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 08-24-2009, 01:18 PM   #13
jeffjenkins1
Babbling Farker
 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Default

Nice looking eats right there!

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
UDS chicken cook with heat shield help LT72884 Q-talk 4 03-20-2010 03:31 PM
UDS Heat Shield & Biscuit Test (Pictorial) Thawley Q-talk 24 02-06-2010 09:05 PM
First cooks on the Mini uds w/ pron moocow Q-talk 15 05-14-2009 11:03 PM
UDS Heat Shield Experiment OSD Q-talk 96 04-20-2008 10:06 AM
Firebox Lid Baffle Mod? Heat Shield? dapittboss Q-talk 17 05-04-2005 08:54 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:37 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts