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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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11-15-2009, 05:53 PM
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#1 |
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Full Fledged Farker
Join Date: 10-01-09
Location: Seminole Florida
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First long burn on the UDS w/pron
Today was my first long burn on the Ultimate Drum Smoker! I started an 8# Boston butt at 6:00 AM, then added 4# of homemade andouille a few hours later. I went 3 hours on the sausage, and 10 on the butt. I foiled the butt after 6 hours, and cranked up the heat a bit (325) so we could eat dinner at a reasonable hour. The pork was fork tender- came out great. I used Alton Brown's brine, and a generic rub. I can't believe how steady my UDS is- it stayed at exactly 225 until I opened it up. I learned something about sausage. My sausages have always been a little dry, so instead of trimming, I used all of the fat on the butt. Much better!
   
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I'm very intelligent, but I mask it by doing stupid stuff. |
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11-15-2009, 05:56 PM
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#2 |
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Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Nice pork! I tried andouille for the first time last week in a fatty and it was awesome. I think I might need to take a look at this sausage making hobby.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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11-15-2009, 05:56 PM
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#3 |
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is one Smokin' Farker
Join Date: 08-23-09
Location: Taylorsville, NC
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Wow, great job on the 1st run!!
Great look'n grub, make'n me hungry!
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[COLOR=white]Chargriller Offset[/COLOR] |
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11-15-2009, 06:03 PM
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#4 |
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Knows what a fatty is.
Join Date: 10-18-09
Location: crossville tn
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looks a lot better than the butt i smoked on the "ecb" , mine tasted good but didnt loook as good as that one
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11-15-2009, 06:40 PM
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#5 |
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Full Fledged Farker
Join Date: 10-01-09
Location: Seminole Florida
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Sausage is easy- it's just ground pork with seasoning added. People are always amazed when I serve them homemade sausage. Just buy a pork shoulder, cut all of the meat off of it, chill it to near-frozen, and grind it up. Add the spices the recipe calls for, and refrigerate over night. That's sausage! I have a KitchenAid mixer w/ a meat grinder and sausage stuffer- makes life easy. You don't have to stuff it, though. You can make fatties, or make it into patties.
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I'm very intelligent, but I mask it by doing stupid stuff. |
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11-15-2009, 06:43 PM
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#6 |
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is One Chatty Farker
  Join Date: 11-13-08
Location: Islip, NY
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Great looking food- Now I want some pulled pork.
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"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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11-15-2009, 06:48 PM
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#7 |
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Full Fledged Farker
Join Date: 08-17-09
Location: Snohomish
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very nice results
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11-15-2009, 07:44 PM
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#8 |
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Full Fledged Farker
Join Date: 09-06-09
Location: Plano, TX
Name/Nickname : Andrew
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very nice! I'm a big fan of Alton's brine
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LSG Vertical - Lynx 36 LP - Weber Kettle |
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11-15-2009, 08:02 PM
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#9 |
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On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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Oh the stainless drum, looks like it did you well. It is like it has a built in cruse control. Nice looking butt there.
Scott |
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11-15-2009, 08:06 PM
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#10 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Mmmm... great looking grub!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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11-15-2009, 09:37 PM
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#11 |
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Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Great looking grub. My UDS runs great, but it seems like the second I go for a drive, temp goes up, down, reminds me of a teenage kid, just turn your back and it acts up.
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11-15-2009, 11:04 PM
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#12 |
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is one Smokin' Farker
Join Date: 08-01-09
Location: Transplanted in Ellijay, Ga.
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Great job! good eats...I'm curious...What is the angle iron do-hicky on the drum? Air intake ? Is the pipe threaded in to it? Can I have a better look?
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11-15-2009, 11:25 PM
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#13 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Good looking pork and sausage.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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11-16-2009, 01:22 AM
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#15 |
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Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Nice cook, everything looks great.......
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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