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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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02-18-2010, 11:10 AM
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#1 |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Pork meets Beef: Chapter 1 of the Sandwich Chronicles [Heavy Pron]
So I fired up the UDS yesterday, filled her with charcoal, lump & hickory chunks, and laid a few hot ones on top.
Put a Frozen 8.5lb pork butt on there about 5:30 yesterday evening - took it off about 4 hours later to rub in my pork rub which I had ground real fine. Took it off at 6:30 this morning - 195 internal. Then I put a london broil (top round slab) on, that i had marinating since last night in zesty italian & honey mustard dressing, orange juice & apple juice. took it off a couple of hours later at 145 internal (about an 1.5 hours ago) wrapped, stuck in fridge for rapid cool down. Then sliced for sandwiches..... All on one load of fuel.....got to love a drum... results below   Stay Tuned for Chapter 2: Chopped & Sliced meet (meat?) Bread & Toppings.
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John |
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02-18-2010, 01:29 PM
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#2 |
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is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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It all looks great, but did you say you put the butt on frozen?
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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02-18-2010, 02:15 PM
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#3 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
 Directly from freezer to drum. Pulled it off after 4 hours, and rubbed it with my rub, put it back on for a long nights sleep. I just had a sammy with fresh coleslaw....darn good
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John |
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02-18-2010, 02:32 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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That's pretty impressive man. Nice colour on everything. Looks very moist!
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A butterflies wings. About to bring down everything... |
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02-18-2010, 03:58 PM
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#5 | ||
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is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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Quote:
Quote:
You must have put a microwave defrost cycle mod in that drum! 
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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02-18-2010, 04:11 PM
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#6 |
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is one Smokin' Farker
 Join Date: 08-03-09
Location: Gig Harbor, WA
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Both look good. Interesting defrost. Hadn't heard that one before.
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02-18-2010, 04:16 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Tease.
 Looking good! Where's chapter 2?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-18-2010, 04:19 PM
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#8 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm looking forward to some Sammie pron!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-18-2010, 07:33 PM
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#9 |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Chapter 2 of the Sandwich Chronicals
First up for your review is the simple BBQ Pork sammy on a fresh roll with homemade slaw, sprinkled with some Carolina Red sauce.
    Next up is the Roast Beef on a fresh hoagie roll. The roast beef is accompanied by fresh baby spinach, smoked gruyere cheese, horseradish mayo, sundried tomatoes and sweet peppers  
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John |
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02-18-2010, 07:35 PM
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#10 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Sweeeeeeeeeeeeet!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-19-2010, 04:13 PM
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#11 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Last pic is certainly working for me allright!
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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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02-20-2010, 11:11 AM
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#12 |
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Full Fledged Farker
Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Name/Nickname : Bruce
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Gotta start collecting UDS parts.... sleeping and cooking on one load of fuel!
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my UDS build: search "uds baby steps", uuni 3, chargriller pro |
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02-10-2012, 07:38 PM
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#13 |
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Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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So, what temp were you running the UDS, if you can remember, since it was a long time ago...?
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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02-10-2012, 07:46 PM
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#14 |
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Full Fledged Farker
Join Date: 12-14-11
Location: Forest Grove, Oregon
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Nice Pics!!!!
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02-10-2012, 08:32 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
 I normally run the UDS between 225 & 250 at grate level. If I was smoking a frozen butt I would have held it closer to 220 maybe even 210 for the first 4 hours, then let her rise to 250-ish
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John |
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