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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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Old 08-17-2013, 09:07 PM   #1
Jayblefty
On the road to being a farker
 
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Join Date: 07-23-13
Location: Roy, Utah
Default Broke in the UDS with some pr0n

Whipped up some boneless pork rib roasts.
Trimmed them up

Injected with a mix of apple juice, mustard, honey, ground thyme, pepper and a healthy splash of sriracha (rooster sauce) then rubbed them down with some sweet onion dry rub, wrapped them up tight and let them sit for a few hours...

Smashed up some russets with my Mashin Stick.Along with some Butter ranch powder and sourcream...

Topped the Mashers with some sliced cheddar and finished them up on the UDS with my pork for the last 30 min...

Sliced and ready to enjoy

And there is the finished plate with some buttered sweet corn on the side. Plan on enjoying some sammiches with some nice thin slices tomorrow.


Thanks for checking it out
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Old 08-17-2013, 09:14 PM   #2
Manana
Knows what a fatty is.
 
Join Date: 04-13-13
Location: Greenville SC
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Looks good!
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Old 08-17-2013, 09:15 PM   #3
Garrett
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Join Date: 10-03-12
Location: Gastonia North Carolina
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That all looks good. I like the idea of putting cheese on the taters and finishing them off on the UDS.
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Old 08-17-2013, 10:14 PM   #4
Stingerhook
somebody shut me the fark up.

 
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Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Great lookin cook.
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UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.
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Old 08-17-2013, 10:26 PM   #5
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Pretty nice looking feed.
Love spuds done like that
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Old 08-18-2013, 06:05 AM   #6
code3rrt
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Join Date: 08-09-12
Location: Spokane Valley, Washington
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Outstanding, nice cook!

KC
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