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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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01-15-2009, 03:49 PM | #16 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Just saw this on another thread....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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01-15-2009, 05:41 PM | #17 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Willm
Personally, I would just get the breakfast sausage, squeeze it out of it's wrapper, sprinkle it with some rub and put in the UDS for 2.5 -3 hours. Internal temps should be between 160 and 170. Slice and eat. I think you should start with a plain so that you have a baseline for all future cooks.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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01-15-2009, 05:54 PM | #18 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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What Mista ^^^^^ said to start with. Then just let your imagination run wild!
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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01-15-2009, 06:18 PM | #19 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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If you don't want pork, I like to take a chicken cut into halves, rub them down with butter or olive oil and rub with whatever rub you would like (Plowboy's yardbird rub is perfect), and smoke it at about 300* for about 2 hours, or until the leg/thigh joint gets easy to twist. Serve it hot with your choice of sauce. Damn good eating.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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01-15-2009, 06:54 PM | #20 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Bigmista was right but i would start with a breakfast sausage, an Italian, a hot, a maple and possible a mild.
Never make only one fatty. You will understand soon. jon |
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01-15-2009, 06:58 PM | #21 |
is one Smokin' Farker
Join Date: 06-30-08
Location: Flushing, NY
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Fatties are best stuffed with cheese and roasted red peppers...
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Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR] |
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01-15-2009, 07:08 PM | #22 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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I do not want to hijack this thread,,,I do not want to hijack this thread,,,,,
wrap it up with bacon,,,,no leaks
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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