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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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07-30-2013, 08:46 PM | #1 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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So, you want to be a DrumPit Master....
Well Friends, I'm here to help get you on the path... Firstly, you'll need a trusty DrumPit...also known as an Ugly Drum Smoker, or UDS for short... This'uns mine...nice ain't it? Secondly, you'll need a firm grasp of how to's and why for's... I'd suggest you spend a little time perusing this lil' gem, writ up by a sketchy character, for sure... http://www.bbq-brethren.com/forum/sh...70&postcount=1 Take your time, I'll wait on you... Now that you've gotten your fill of knowledge, time's a wastin' let's burn some foodstuffs... Get your charcoal basket loaded and ready... Light up some charcoal in a chimney... Let it ash over a bit... Then dump it in a neat pile on top of that charcoal basket... Close it up and let it come up to your target temp.... Get your cooking grates ready....these are mine, multi tiered for ease of stacking different levels of food... Make sure that when the target temp is achieved, there's also clean smoke to cook with... Bad Smoke...give it some more time to clean up... Good Smoke... Get that food in there!!!... Lower level...Beans for me... Next level, a nice Ten Pound Pork Butt and Kielbasas....the pork butt is gonna drip into the beans and make them delightful!!! The Kielbasa won't take long to be ready, about an hour... I took them off and put on some Nekkid Fattys...here they are two and a half hours later @ 170* internal, ready to come off...and look at those beans....nice.. Temperature has been rock solid throughout the cook.... Here is the Pork Butt @ 170* internal temp...and the beans are nice and tender, they's ready to come outta there... Pork Butt is out of the DrumPit @ 200* internal temp, 4 hours later, and put in the house oven, set on warm, to rest for 3 hours and now ready to enjoy....MMMMMMMMM!!! Time for the Happy Dance!!! Thanks for stopping by and I hope all y'all's cooks will all be golden!!! |
5 members found this post helpful. |
Thanks from: ---> | 1911Ron, AntenMills UDS, bluetang, boogiesnap, fingerlickin', Garrett, Garyclaw, gtr, Jadog, jestridge, jgbmgb, lionhrt, mdjamesd, Mo-Dave, Moose, NeoTrout, nucornhusker, oifmarine2003, pat, Phrasty, Porcine Perfection, Ron_L, rufio, savageford, Shooter1, slackdogbbq, smokainmuskoka, SmokinJohn, StanDaMan79, swamprb, Teamfour, Thermal Mass, Will work for bbq |
07-30-2013, 08:56 PM | #2 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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And I thought the Coon man had moves!!!
That's a good post, informative as always!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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07-30-2013, 08:57 PM | #3 |
On the road to being a farker
Join Date: 07-06-13
Location: Chesterfield Va.
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Awesome write up.... (I will do the bean / water pan deal) even awsomer beard.... Too late for a growing contest but perhaps a beard off
I've got a 2 monther goin.... Getting to the flavor saver stage |
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07-31-2013, 02:27 AM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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That's how Drumheads do Cuz'!
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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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07-31-2013, 02:43 AM | #8 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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14 bean mix, soaked over night.
Rinsed then placed into pot and covered with 2 inches of water with the addition of 1 sweet onion, two stalks of celery, 1 carrot and 2 roma tomatoes all fine chopped. 2 bay leaves and seasoned with a few shakes of Yard Bird. |
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07-31-2013, 05:50 AM | #9 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Nice tutorial Nate. I think you've got it down....and those beans look glorious!
BTW, I didn't realize the Sun moved so fast in NC.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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07-31-2013, 06:19 AM | #10 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Fantastic!
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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07-31-2013, 07:29 AM | #13 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Good un Nate!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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07-31-2013, 07:56 AM | #15 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Photobucket, (those Punks), just informed me I'm almost out of bandwidth so's
iff'n the pix disappear, please be patient and check back in the future... Thanx.... |
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