Start of today's pRon...

Budman1 · 03-30-2013, 02:34 PM

We finally caught a break from mother nature and had a nice day. By nice I mean sunny and 50*. Yesterday I shoveled snow off the deck so I could fire up the UDS today and have a dry place to work. And what a day it is! I just got finished with the best ribs I ever made, using the 3-2-1 (.5) method. Coated the ribs with dijon mustard, rubbed with a homemade version of Emril's Bayou Blast, foiled with a brush-on mixture of warm water and agave nectar, and finished them with Cajohns applewood spiced rum q-sauce. I also did up some shrimp brushed with evoo and sprinkled with some GrillMates brown sugar bourbon rub I picked up at Sam's Club last week. Washed it all down with some cheap cold beer, and I am in heaven.(or as close as I'll ever be). I still have an Italian sausage fatty and a big chuckie on the smoker for later. Fatty will be used for goulash, and the chuckie for sammies tomorrow. Thanks to everybody for sharing your secrets and letting us noobs have some fun.

Phubar · 03-30-2013, 02:37 PM

Looks like you had Phun!

Daggs · 03-30-2013, 02:37 PM

Now I want ribs instead of brisket... Looks great

1911Ron · 03-30-2013, 05:17 PM

Cold beer is good beer

I'll have some of the shrimp and ribs please

Budman1 · 03-30-2013, 07:08 PM

The finish of a beautiful day of smoking...an italian sausage fatty for tomorrow's goulash and the monster chuckie for tomorrow's sammies. This farkin' site is great.

smokeinthenoke · 03-30-2013, 09:46 PM

omg, shrimp AND ribs on one plate! SWEET!

BobM · 03-31-2013, 12:39 AM

That is great, nice job!

westy · 03-31-2013, 02:33 AM

Damn that looks good.

GMDGeek · 03-31-2013, 02:39 AM

Having never done Shrimp on the smoker - how long and at what temp do you cook them?

Your shrimp pick has me hungry!

HankB · 03-31-2013, 08:22 AM

Quote:

Originally Posted by GMDGeek

Having never done Shrimp on the smoker - how long and at what temp do you cook them?

Your shrimp pick has me hungry!

I've done them low 'n slow and on a hot grate. They're done when they turn pink. They don't take long unless they're the really big ones (like the 6 count.)

Oldbob · 03-31-2013, 10:04 AM

Looks Great...Nice Job !!

Budman1 · 03-31-2013, 10:05 AM

Quote:

Originally Posted by GMDGeek

Having never done Shrimp on the smoker - how long and at what temp do you cook them?

Your shrimp pick has me hungry!

I cranked up the temp to about 325 and put the shrimp on for about 8-10 minutes maybe. Like HankB says-when they turn pink. Gives them a nice flavor.

03-30-2013, 02:34 PM	#1
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	Start of today's pRon... We finally caught a break from mother nature and had a nice day. By nice I mean sunny and 50*. Yesterday I shoveled snow off the deck so I could fire up the UDS today and have a dry place to work. And what a day it is! I just got finished with the best ribs I ever made, using the 3-2-1 (.5) method. Coated the ribs with dijon mustard, rubbed with a homemade version of Emril's Bayou Blast, foiled with a brush-on mixture of warm water and agave nectar, and finished them with Cajohns applewood spiced rum q-sauce. I also did up some shrimp brushed with evoo and sprinkled with some GrillMates brown sugar bourbon rub I picked up at Sam's Club last week. Washed it all down with some cheap cold beer, and I am in heaven.(or as close as I'll ever be). I still have an Italian sausage fatty and a big chuckie on the smoker for later. Fatty will be used for goulash, and the chuckie for sammies tomorrow. Thanks to everybody for sharing your secrets and letting us noobs have some fun. __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

03-30-2013, 02:37 PM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Looks like you had Phun! __________________ -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

03-30-2013, 02:37 PM	#3
Daggs is one Smokin' Farker Join Date: 09-09-12 Location: Crystal Lake IL	Now I want ribs instead of brisket... Looks great __________________ 22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come...

03-30-2013, 05:17 PM	#4
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	Cold beer is good beer I'll have some of the shrimp and ribs please __________________ A bunch of Webers, a UDS and a Happy Cooker!

03-30-2013, 07:08 PM	#5
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	The finish... The finish of a beautiful day of smoking...an italian sausage fatty for tomorrow's goulash and the monster chuckie for tomorrow's sammies. This farkin' site is great. __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

03-30-2013, 09:46 PM	#6
smokeinthenoke On the road to being a farker Join Date: 03-18-13 Location: Salem, VA	omg, shrimp AND ribs on one plate! SWEET!

03-31-2013, 12:39 AM	#7
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	That is great, nice job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

03-31-2013, 02:33 AM	#8
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Damn that looks good. __________________ John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC

03-31-2013, 02:39 AM	#9
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	Having never done Shrimp on the smoker - how long and at what temp do you cook them? Your shrimp pick has me hungry! __________________ Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL]

03-31-2013, 10:04 AM	#11
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Looks Great...Nice Job !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!