And yet another UDS... - Page 3

ferincr · 02-16-2019, 10:07 PM

Thanks titch!
I'm not talented, I just happen to own few tools, enjoy spending time learning to use them and lots of free time

.
Yes this is a completely new concept of cooking for me but that's another thing I enjoy doing. I always say I'm a compulsive learner

.
Fernando

cmwr · 02-19-2019, 06:26 AM

Quote:

Originally Posted by ferincr

Thanks titch!
I'm not talented, I just happen to own few tools, enjoy spending time learning to use them and lots of free time

.
Yes this is a completely new concept of cooking for me but that's another thing I enjoy doing. I always say I'm a compulsive learner

.
Fernando

My favorite thing to cook on mine is anything that's a short cook. I made some bacon wrapped stuffed fatties this weekend for supper and WOW! Between my wife fatty and mine I had leftovers for 2 meals. And I can still do a long smoke if the urge hits me. These things rock! You just wait till you start seeing your results. Congrats!

ferincr · 02-19-2019, 06:46 AM

Ok, I'll have to ask...
What do you call fatties?

cmwr · 02-19-2019, 06:50 AM

Quote:

Originally Posted by ferincr

Ok, I'll have to ask...
What do you call fatties?

You will get a lot of answers now lol which is good for you. Basically a log of your favorite breakfast sausage covered in your favorite bbq rub and smoked. Then you can go one step further and make a stuffed fatty. Pics from sundays meal.

ferincr · 02-19-2019, 06:53 AM

now what's the orange thing sitting next to the food?

cmwr · 02-19-2019, 06:54 AM

Quote:

Originally Posted by ferincr

now what's the orange thing sitting next to the food?

Got to love sweet potatoes :)

cmwr · 02-19-2019, 06:58 AM

If you're going to start making stuffed fatties a Fatty piston is a nice thing to have. It's been a few years but I believe a member here called cowgirl came up with it and had it in a blog or something. Anyways it is just a piece of 3/4" pvc pipe with endcaps that fit inside a piece of 1" pvc pipe for the filling. Here's a video of me stuffing mine sunday so you can get the jist.

https://scontent-msp1-1.xx.fbcdn.net...34&oe=5CEDC549

ferincr · 02-19-2019, 07:10 AM

I know what you mean by the piston, I've seen it in the past.
I also made a big meat injector with pvc for my hams. (a cheap copy of this one https://www.amazon.com/exec/obidos/A...2AO/ezvid02-20)

ebijack · 02-19-2019, 07:15 AM

Here is Cowgirl's web site http://cowgirlscountry.blogspot.com/...ck-pit_19.html
Lots of good stuff/info there.

Stuffed turkey fatties are a big hit with some extra cranberry dressing on the side.
Roll out breakfast sausage between plastic wrap. Load with chopped left over turkey, stuffing, cranberry dressing. Roll/form, dry rub, then smoke.

ferincr · 02-19-2019, 07:17 AM

I'm tempted to smoke a piece of beef this next week since there are some friends coming bu I'm not sure I want to use them as guinea pigs or at least I'll need to have a plan B just in case...
As far as I understand cooking time is about an hour per pound of meat correct?
There is a cut I roasted in the oven for New year's and came out super tender and weights about 5~6 lbs. I might order one of those. I just don't want it to be dry.
These friends from Montana as well as I we eat the meat as soon as it stops moving

ferincr · 02-19-2019, 07:18 AM

Looks like I'll have to try some fatties in the near future...

cmwr · 02-19-2019, 07:24 AM

Damnit you’re making me hungry ebijack! I haven’t had breakfast yet

yes definitely check out cowgirls website. I couldn’t recall where it was only that I found it and her ideas are excellent.

ferincr · 02-20-2019, 01:30 PM

So I'm going to wet my feet this Friday with some baby back ribs. Am I correct to assume that is about an hour per pound give or take????
Sorry if it is a silly question but this thing of cooking inside a charcoal drum is a totally new concept to me. You see this is how I grew up https://www.youtube.com/watch?v=q2Zz_mNXnOg

ebijack · 02-20-2019, 03:49 PM

Are you going to hang the ribs?
What temp are you going to smoke at?
Are you going with a drip pan, no pan, use a deflector?
Are you going to wrap?
All those can make a difference in time.
If you want to fit 2 full racks of babybacks. A "hump" grate helps.
Oh, and the babyback drippings turns biskets and sausage gravy into a much more wonderful thing.

ferincr · 02-20-2019, 04:06 PM

Hi ebijack,
I think I'll be cooking just one rib rack this time (I might throw a cowboy steak on the side just to see how it comes out). My UDS seems to like the 275° zone (actually anything above 250°) yes to the heat deflector, no to the pan.
Wrapping... Not sure, may be once I get the color I like?
As I said this is all new territory for me.
I just want an approximate of how many hours so they are not done three hours too really or not done by dinner time. So some ball park figure to make sure they are cooked anything from one hour early to half hour too late.

02-16-2019, 10:07 PM	#31
ferincr Got Wood. Join Date: 02-09-19 Location: Curridabat, Costa Rica Name/Nickname : Fernando	Thanks titch! I'm not talented, I just happen to own few tools, enjoy spending time learning to use them and lots of free time . Yes this is a completely new concept of cooking for me but that's another thing I enjoy doing. I always say I'm a compulsive learner. Fernando

02-20-2019, 01:30 PM	#43
ferincr Got Wood. Join Date: 02-09-19 Location: Curridabat, Costa Rica Name/Nickname : Fernando	So I'm going to wet my feet this Friday with some baby back ribs. Am I correct to assume that is about an hour per pound give or take???? Sorry if it is a silly question but this thing of cooking inside a charcoal drum is a totally new concept to me. You see this is how I grew up https://www.youtube.com/watch?v=q2Zz_mNXnOg Last edited by ferincr; 02-20-2019 at 01:47 PM..

02-19-2019, 06:46 AM	#33
ferincr Got Wood. Join Date: 02-09-19 Location: Curridabat, Costa Rica Name/Nickname : Fernando	Ok, I'll have to ask... What do you call fatties?

02-19-2019, 06:53 AM	#35
ferincr Got Wood. Join Date: 02-09-19 Location: Curridabat, Costa Rica Name/Nickname : Fernando	now what's the orange thing sitting next to the food?

02-19-2019, 06:58 AM	#37
cmwr is One Chatty Farker Join Date: 09-17-12 Location: Villisca Iowa	If you're going to start making stuffed fatties a Fatty piston is a nice thing to have. It's been a few years but I believe a member here called cowgirl came up with it and had it in a blog or something. Anyways it is just a piece of 3/4" pvc pipe with endcaps that fit inside a piece of 1" pvc pipe for the filling. Here's a video of me stuffing mine sunday so you can get the jist. https://scontent-msp1-1.xx.fbcdn.net...34&oe=5CEDC549

02-19-2019, 07:10 AM	#38
ferincr Got Wood. Join Date: 02-09-19 Location: Curridabat, Costa Rica Name/Nickname : Fernando	I know what you mean by the piston, I've seen it in the past. I also made a big meat injector with pvc for my hams. (a cheap copy of this one https://www.amazon.com/exec/obidos/A...2AO/ezvid02-20)

02-19-2019, 07:17 AM	#40
ferincr Got Wood. Join Date: 02-09-19 Location: Curridabat, Costa Rica Name/Nickname : Fernando	I'm tempted to smoke a piece of beef this next week since there are some friends coming bu I'm not sure I want to use them as guinea pigs or at least I'll need to have a plan B just in case... As far as I understand cooking time is about an hour per pound of meat correct? There is a cut I roasted in the oven for New year's and came out super tender and weights about 5~6 lbs. I might order one of those. I just don't want it to be dry. These friends from Montana as well as I we eat the meat as soon as it stops moving

02-19-2019, 07:18 AM	#41
ferincr Got Wood. Join Date: 02-09-19 Location: Curridabat, Costa Rica Name/Nickname : Fernando	Looks like I'll have to try some fatties in the near future...

02-19-2019, 07:24 AM	#42
cmwr is One Chatty Farker Join Date: 09-17-12 Location: Villisca Iowa	Damnit you’re making me hungry ebijack! I haven’t had breakfast yet yes definitely check out cowgirls website. I couldn’t recall where it was only that I found it and her ideas are excellent.

02-20-2019, 04:06 PM	#45
ferincr Got Wood. Join Date: 02-09-19 Location: Curridabat, Costa Rica Name/Nickname : Fernando	Hi ebijack, I think I'll be cooking just one rib rack this time (I might throw a cowboy steak on the side just to see how it comes out). My UDS seems to like the 275° zone (actually anything above 250°) yes to the heat deflector, no to the pan. Wrapping... Not sure, may be once I get the color I like? As I said this is all new territory for me. I just want an approximate of how many hours so they are not done three hours too really or not done by dinner time. So some ball park figure to make sure they are cooked anything from one hour early to half hour too late.