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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 11-13-2011, 08:32 AM   #1
Knows what a fatty is.
Join Date: 05-18-11
Location: Middle TN
Default Fed A Crowd!

Fired up the UDS on Saturday morning at 12:35 AM with 3 butts at 10 lbs each. After a lot of ups and downs all night just to check on the temp I foiled em around 9:30 AM and pulled em off at around noon. Wrapped em in foil again and placed in a preheated cooler and served at 6:30 PM.

Bottom line - The butts were great and 30 lbs of meat feeds a bunch of folks.

I want to thank everyone for their comments and help with the UDS build and cooking instructions regardless of whether you responded to one of my threads or not. This forum is a tremendous resource to anyone wanting to cook good BBQ.
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Thanks from:--->

Old 11-13-2011, 09:50 AM   #2
Babbling Farker

Garyclaw's Avatar
Join Date: 08-05-09
Location: NE OH-IO

Sounds good Wiilie. I love my UDS too.

Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven

"Nice talkin' to ya"
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