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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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10-12-2009, 11:32 AM
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#1 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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UDS Turbo Cook'n
My folks were in town from Cleveland this past weekend and they wanted some BBQ for dinner last night. So, I offered to cook all four competition meats as a "sampler". When I finished I realized, "Hey! You just cooked an entire competition in eight hours!" Since I found that interesting, I thought y'all might as well. Here's how it went down:
Brisket (10 lbs trimmed) - On at 9:30 AM, off at 3:30 PM Pork (7.8 lbs) - On at 9:30 AM, off at 5:00 PM Spares (3 slabs - 3.0 lbs each) - On at 2:00 PM, off at 5:30 PM Chicken (12 thighs) - On at 3:00 PM, off at 5:30 PM I used my two UDSs and the average temperature for the brisket and butt was about 310*. The ribs and chicken cooked at a constant 275*. The interesting part was that it was a very low stress cook, and the results were very much competition-quality, with the exception of the chicken trimming. I trimmed the thighs with about half my normal attention-to-detail. Just thought I'd share. John |
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10-12-2009, 11:40 AM
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#2 |
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Full Fledged Farker
Join Date: 09-30-08
Location: pacoima, california
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you already know the rules
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10-12-2009, 12:13 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Whatever....:)
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10-12-2009, 12:15 PM
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#4 |
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is one Smokin' Farker
  Join Date: 03-08-08
Location: Overland Park Kansas
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No pics never happened! :)
We need proof! |
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10-12-2009, 12:18 PM
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#5 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Sure SOUNDS good!
__________________
 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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10-12-2009, 12:20 PM
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#6 |
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Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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What happened?
__________________
Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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10-12-2009, 12:45 PM
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#7 |
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Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Must have been a dream you had.
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10-12-2009, 02:58 PM
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#8 |
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is one Smokin' Farker
Join Date: 08-27-08
Location: Long Island NY
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 LOL
__________________
[B][COLOR="Blue"][COLOR="Yellow"]Joe[/COLOR][/COLOR][/B] - [B][U][COLOR="DarkOrange"][COLOR="Red"][COLOR="Black"]CHUBBY HUBBY BBQ - [/COLOR][/COLOR][/COLOR][/U][/B] [B][COLOR="Black"]Humphreys[/COLOR][/B] [B][COLOR="black"][COLOR="Yellow"]Pint[/COLOR][/COLOR][/B] / STAINLESS UDS(Build in Progress)/2 UDS /1 WSM / Weber Gasser/ 22.5 Weber Kettle/Blackstone 36/ The Absolute Fastest Super Fast [B][U][B][I]BLACK[/I][/B][/U][/B] Thermapen[COLOR="Black"][/COLOR] |
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10-12-2009, 03:59 PM
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#9 | |
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is one Smokin' Farker
Join Date: 10-28-08
Location: Frontenac, Kansas
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Quote:
__________________
CBJ #31626 UDS Lots of Weber Grills Traeger Texas Pellet Grill My cooking blog [URL]http://babyboomerboyscookinblog.blogspot.com/[/URL] |
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10-12-2009, 04:02 PM
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#10 |
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is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Must have dreamt it..
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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10-12-2009, 05:20 PM
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#11 |
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is one Smokin' Farker
Join Date: 07-08-09
Location: Datyona Beach, Fl
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All I see are blank pages.....
Paul B |
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10-12-2009, 05:33 PM
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#12 |
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is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Sounds great! Doesn't look very appetizing though.
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Hot Rod Hog Cookers Association, Charter Member, President |
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10-12-2009, 05:53 PM
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#13 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Well, I only took a few shots of the brisket when it first went on. I'll post that later. The chicken and ribs looked just like this (from an earlier cook):
   John |
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10-12-2009, 06:12 PM
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#14 |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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We like to see chit sliced as well!
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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10-12-2009, 07:49 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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