Did me some COOKIN' yesterday!! (PRON YO!!!) - Page 2

Phubar · 03-19-2013, 02:22 PM

"Look at my boy!
You grow up so quickly!"

Nice job Wampusz!
I always envy your UDS when I see it!

Johnny_Crunch · 03-19-2013, 02:36 PM

Nice pr0n!

HeSmellsLikeSmoke · 03-19-2013, 02:39 PM

A lot of great looking 'cue right there.

deepsouth · 03-19-2013, 02:40 PM

Good eats wampus

AustinKnight · 03-19-2013, 03:21 PM

Great looking cook good job brotha

hella nice looking shots you took to! Going to go make a pp samich right now

BBQ Bacon · 03-19-2013, 03:26 PM

Must be feeding an army!

Looks awesome.

J-Rod · 03-19-2013, 03:40 PM

Food all looks great! Question for ya- I see you got two racks rocking in your UDS. D you find the food on the bottom rack cooks faster/differently than the top one? Do you switch tthe racks halfway through? Just curious as I recently added a second rack to mine but haven't used both yet.

Regarding the fish, you might be able to make good use of it in something such as a cioppino or a seafood mornay-if you aren't familiar look it up its awesome!

deguerre · 03-19-2013, 03:42 PM

Kempis kooks. Who knew?

Wampus · 03-19-2013, 09:13 PM

Quote:

Originally Posted by GMDGeek

Dude - you just gave me SMOKE WOOD! Awesomeness. Just got a new freeze / fridge for the garage that I get to dedicate to Smoke. Once my new pit arrives on the 10th of May I have a feeling I'll be doing a few big cooks and getting stocked up on some pre-cooked / vacuum sealed goodness.

Having never cooked and then vacuumed sealed meat for longer than 6 weeks or so (some reason my BBQ gets eatin quickly) about how long are you able t keep yours? Anything special you do to your freezer?

I just recently found a bag of PP that was around a year old tucked away behind some other stuff and it reheated just fine. Usually the stuff never lasts that long. I don't do anything special to the freezer except stuff it full.

I do need to defrost mine soon. The ice build up is starting to creep in on my storage space yo!

Wampus · 03-19-2013, 09:15 PM

Quote:

Originally Posted by J-Rod

Food all looks great! Question for ya- I see you got two racks rocking in your UDS. D you find the food on the bottom rack cooks faster/differently than the top one? Do you switch tthe racks halfway through? Just curious as I recently added a second rack to mine but haven't used both yet.

Regarding the fish, you might be able to make good use of it in something such as a cioppino or a seafood mornay-if you aren't familiar look it up its awesome!

Yeah the bottom rack definitely cooks a little faster than the top rack due to the direct heat. I always swap the racks out about 1/2 way through the cooks on whatever I'm doing. Unless I'm doing something big like a ham, turkey, etc., I almost always utilize both racks and so, have to swap em. This is ESPECIALLY true on higher heat cooks. Sometimes, if I keep things down around 225ish, it's not as big a problem, but I still swap em.

snook806 · 03-19-2013, 09:39 PM

that was awesome pron!!! thanks.

triplezip · 03-19-2013, 09:46 PM

Looks great, man. Bought a big pro comp cooker this year, and still prefer the UDS for shoulders and brisket. Drums rule! And yo, that stacked freezer bag pic looks like a drug bust. So funny.

chriscw81 · 03-19-2013, 10:27 PM

Awesome pic!

Sent from my Nexus using Tapatalk 2

CharredApron · 03-19-2013, 10:44 PM

Quote:

Originally Posted by Wampus

Oh yeah.

I will pull the meat off of all 6 of these, portion and vacuum seal and freeze just like I do PP. I like to add just a little AJ and more seasoning to the meat (I do this to PP too) after pulling it before I bag it, which helps when reheating. We use pulled chicken for all sort of stuff (enchiladas, tacos, nachos, chicken salad, etc) and having it readily available, portioned in the freezer is TOO handy. Reheat the same as we do PP.....drop it in boiling water.

I've also done whole birds and then carved them and vacuum sealed and frozen them that way too. I try and flatten them out so that they reheat evenly. Good stuff.

Nice cook! Just got the vacuum sealer and I am sure it will pay for itself soon!
Jed

Cherrywood · 03-19-2013, 10:46 PM

Looks awesome! When it's all said & done do you boil the bird bones for homemade stock? Makes amazing soup, creamed chicken, etc...

03-19-2013, 02:22 PM	#16
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	"Look at my boy! You grow up so quickly!" Nice job Wampusz! I always envy your UDS when I see it! __________________ -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

03-19-2013, 02:36 PM	#17
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Nice pr0n! __________________ J Crunch

03-19-2013, 02:39 PM	#18
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	A lot of great looking 'cue right there. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-19-2013, 02:40 PM	#19
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	Good eats wampus __________________ Out. Again.

03-19-2013, 03:21 PM	#20
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	Great looking cook good job brotha hella nice looking shots you took to! Going to go make a pp samich right now __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

03-19-2013, 03:26 PM	#21
BBQ Bacon is Blowin Smoke! Join Date: 09-22-11 Location: Canyon, BC Name/Nickname : Dean	Must be feeding an army! Looks awesome. __________________ I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/

03-19-2013, 03:40 PM	#22
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Food all looks great! Question for ya- I see you got two racks rocking in your UDS. D you find the food on the bottom rack cooks faster/differently than the top one? Do you switch tthe racks halfway through? Just curious as I recently added a second rack to mine but haven't used both yet. Regarding the fish, you might be able to make good use of it in something such as a cioppino or a seafood mornay-if you aren't familiar look it up its awesome! __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

03-19-2013, 03:42 PM	#23
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Kempis kooks. Who knew? __________________ 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

03-19-2013, 09:39 PM	#26
snook806 On the road to being a farker Join Date: 02-12-12 Location: Brownsville, TX	that was awesome pron!!! thanks. __________________ If it was easy, everybody would be doing it!!!!

03-19-2013, 09:46 PM	#27
triplezip Knows what a fatty is. Join Date: 05-23-12 Location: Long Island, NY	Looks great, man. Bought a big pro comp cooker this year, and still prefer the UDS for shoulders and brisket. Drums rule! And yo, that stacked freezer bag pic looks like a drug bust. So funny. __________________ --------------- Doug Eastern Beast BBQ Team - KCBS CBJ Backwoods Competitor Twin black UDS's Winco CO-301 Lang 84D

03-19-2013, 10:27 PM	#28
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	Re: Did me some COOKIN' yesterday!! (PRON YO!!!) Awesome pic! Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

03-19-2013, 10:46 PM	#30
Cherrywood On the road to being a farker Join Date: 02-25-13 Location: Central, IL	Looks awesome! When it's all said & done do you boil the bird bones for homemade stock? Makes amazing soup, creamed chicken, etc...