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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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01-20-2013, 11:51 AM | #46 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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If' you have to baby sit it your not doing something right. I set mine and walk away the only time I have a big temp flucation is when it is running out of fuel at about 20 hrs up or down 10 is tolerable over the course of a cook.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-20-2013, 12:25 PM | #47 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
Still holding now at 170-180 with the briskey in it. So the only reason I was up was because Phil said it would be ready. It wasn't ... I had it set that low because I was worried about temp versus being over the fire, so.... it wasn't ready, but I am damn sure glad I think I wrapped it as it may have dried a bit. I need a stack.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-20-2013, 12:47 PM | #48 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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What was the black glue you used in the first video?
jon |
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01-20-2013, 12:49 PM | #49 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Why the fark didn't you jsut put it in the farking microwave?
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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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Thanks from: ---> |
01-20-2013, 12:50 PM | #50 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Why the fark does your UDS have two ball valves? Sounds like someone didn't stick the the plans.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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01-20-2013, 01:20 PM | #51 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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I wish Donny 2011 would come back... Please destroy that drum before you ruin it for everyone else.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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01-20-2013, 01:37 PM | #52 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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3 parts Molassas, one part soy, one part Ballistic Vinegar.
Spell check made that ballistic instead of Balsamic.... i like it like that. i brush my birds with that near the end.... turkeys too.... for that Italian look. Shizzles thread a while back made me think upon it... not bad drizzled on some good quality ice cream either sans the soy and reduced.
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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Thanks from:---> |
01-20-2013, 01:38 PM | #53 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Trade Double Secret Probation Proprietary Info. Pitmaster "T" eyes only! Lay a strip of foil on the grate before placing the Butcher Parcel on the grate.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-20-2013, 01:39 PM | #54 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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yes 98 bucks worth of ego ...lol it also allows me to closer control my higher temps.
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-20-2013, 02:29 PM | #55 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Posts like this remind me how much I love my pellet poopers.
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01-20-2013, 02:31 PM | #56 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Wide open my UDS fires up to 470... oddly the old paint is not burned off.
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-20-2013, 02:57 PM | #57 | |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Quote:
However, I imagine I'd spend a lot of dough in operating costs like repaints before I'd catch up to my capital investment delta. However, good sleep at my age is priceless. Maybe I'll get a stick-burner when I retire. |
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01-20-2013, 03:51 PM | #58 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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So are you actually gonna eat this thing at some point? :p
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01-20-2013, 05:22 PM | #59 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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To, jasonjax.... did I say 450... uh.. I meant 1450 degrees. No, I have ONLY two holes and plan to add that third so I think it will go higher with a third hole. I assume you have four 3/4? Now to the brisket itself. Mom and I just ate it. We used to have this tradition we are starting again. I make a meat dish and she goes and buys some sides. Relaxing and stress free for all of us. The results are peculiar for my first UDS brisket. I had to rest it a long time due to my serving time and perhaps should have taken it out of the "heated rest" an hour or two earlier for some people's texture standards but I liked it. NO SMOKE ring and I am not sure what that was about as it went in cold, and smoked for at least 4 hours at 207. No part was burned like I thought it would be. It was moist. So.... the only weird thing was no smoke ring. A few things I can tweak but as you can see, still has my trademark jiggle. The fat was like my usual way.... defined by many as "BBQ Meat Mayonnaise."
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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01-20-2013, 06:32 PM | #60 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Looks pretty good to me! Nice job with that UDS!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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