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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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02-27-2010, 07:03 PM | #1 |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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Tonight's thrown together ccook
ok, I'm a bit disapointed and happy at the same time.
Tried a few things tonight that I haven't tried yet on the UDS. Baby Backs - threw 1 Rack on for 2.5 hours, wrapped with Apple Juice spritz for 45 minutes, and unwrapped with BBQ sauce for 30 minutes. They were falling apart, but tasted awesome. Did a first ever Chicken Fatty (skinney?) with bell pepper, provolone, and onion inside. It actually turned out pretty tasty, I wqas worried about it drying out, but worked out well. Used some of the Burnt Sacrifice rub landarc sent me for a sprinkle, turned out realy good flavor and texture wise. It flattened out more than sausage, but kept together. Now for the upsets. As you can see from the pics, I'm seeing a clean smoke so I'm not sure what the problems were. I threw some potatoes and onions on as I have before and they came out chemical tasting althought he fatty and ribs taste awesome. Just not certain what happened here I put the taters on about 30 minutes after the rubs and fatty were already on. I also did my first moink balls, but they were over cooked. I'll get that figured out later, only did a dozen and over done or not, I still ate 6 . That's the beginning of my evening. Just got the UDS down to 125* and tossed my makeshoft bacon on, long night ahead and a 6 pack in already... More to come on the bacon.
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3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard) |
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02-27-2010, 07:06 PM | #2 |
is one Smokin' Farker
Join Date: 08-23-09
Location: Taylorsville, NC
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Great lookin' ribs and fatty!
Papa
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[COLOR=white]Chargriller Offset[/COLOR] |
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02-27-2010, 07:11 PM | #3 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Mmmm.... looks great from here too!
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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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02-27-2010, 07:25 PM | #4 |
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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Cant see anything wrong with this ROn,
Chicken Fatty is a good Idea!
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A butterflies wings. About to bring down everything... |
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02-27-2010, 07:28 PM | #5 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Your food likes fine to me Ron!
Just remember the cook seems to be their own worst critic.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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02-27-2010, 07:38 PM | #6 | |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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Thanks Papa and cowgirl.
Quote:
I'm always hard on myself as you say, we are our own worst critic. I loved the Fatty and Ribs (even though they were ugly ). Just need to figure out where that funky flavor in the potatoes came from, I didn't notice it at all in the meat, but it concerns me a bit.
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3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard) |
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02-27-2010, 07:39 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks great!
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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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02-27-2010, 08:11 PM | #8 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Too bad about the chemical taste.
Sure looks nice!
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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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02-27-2010, 08:21 PM | #9 |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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Looks good . I like that fatty.
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02-27-2010, 08:29 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It could be the potatoes themselves. Where they storage potatoes? Sure they weren't greened up?
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-28-2010, 07:05 AM | #11 |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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Never really considered it, but the onions took on that same flavor.
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3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard) |
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02-28-2010, 09:00 AM | #12 |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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I may have found my issues by putting multiple posts about similar issues together. Think I need more exhaust or less intake.
I start the UDS with one nipple open and the ball valve completely open. I adjust the ball valve to set @ 250*. The Weber lid vents are the only Exhaust I have. I thought about my cook last night and I had the nipple and ball valve wide open when I threw the onions and taters on, the meat was already on for a bit, but I think the taste difference was that the meat takes on the flavors much slower than the veggies(?). I remember closing off the open nipple and adjusting with only the ball valve a couple of hours in. My assumption is that this could have leveled the smoke intake to exhhaust correctly for the meat not to take on thoose off flavors. Anyway, I think I have some more tuning to do with this UDS, the first thing is going to be 2 1" holes opposite the current vent in the Weber Lid. I'll get a couple of Magnets to adjust them as needed. Thanks to all for the input...
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3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard) |
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