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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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10-27-2013, 12:17 PM | #1 |
Full Fledged Farker
Join Date: 10-11-09
Location: Germany. I'm not German. Just live here.
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Hanging Ribs and Chicken (Lots of PRON)
Decided to try hanging some meat like in a PBC. I've got a 30 gal drum that I made into a UDS last year. I drilled 4 holes and inserted 2 stainless steel rods. Hung 4 racks of BB's and 1 split chicken on meat hooks. Really impressed with the cook. I lit it like a PBC, waited 20 minutes, loaded the meat and closed the lid.
3 hrs for the chicken and 4 for the BB's. Definitely doing it again. Everyone was satisfied!!
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KCBS member, CBJ, IMBAS Certified MOINK Baller. WGA, WBS, 3x - UDS & WSM on Wheels, 2x - Performers, Weber Genesis. |
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Thanks from:---> |
10-27-2013, 12:39 PM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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You loose my number again
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-27-2013, 12:52 PM | #3 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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That all looks great, and has further inspired me to do this when I get my vertical bandera up and running. Do you flip anything end to end during the cook?
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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10-27-2013, 12:56 PM | #4 |
Full Fledged Farker
Join Date: 10-11-09
Location: Germany. I'm not German. Just live here.
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Your line was busy.
No flipping necessary. Nice and evenly cooked. I was surprised.
__________________
KCBS member, CBJ, IMBAS Certified MOINK Baller. WGA, WBS, 3x - UDS & WSM on Wheels, 2x - Performers, Weber Genesis. |
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Thanks from:---> |
10-27-2013, 01:04 PM | #5 |
is one Smokin' Farker
Join Date: 09-24-13
Location: Marion,IL
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That all looked great! What are the advantages to hanging? Is it simply to hold more meat in the cooker? I have never tried that method.
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UDS | BP UDS | Weber OTS | Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic |
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10-27-2013, 01:09 PM | #6 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I've done that with ribs on my 18 WSM and was happy with the results. I think that the grease and liquids dripping off the meat on to the fire and vaporizing add another dimension of flavor.
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Weber Crazy |
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10-27-2013, 03:45 PM | #7 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Good lookin' grub!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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10-27-2013, 04:00 PM | #8 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Looks delicious.
I like to hang ribs in my Bandera. Haven't done chicken halves in it yet. I'll have to give that a try.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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10-27-2013, 04:18 PM | #9 |
Full Fledged Farker
Join Date: 09-27-13
Location: Murphys, Calif
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+1 to hanging the meat. That's how we do it around here too. Yes, you can hang a lot of meat that way. Like HankB says, the drippings add a unique flavor to the cook. These drums are sure versatile. I use 3/8" re-bar to make my rods for hanging
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10-27-2013, 04:31 PM | #10 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Nice one!
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Hold my dang beer... |
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10-27-2013, 05:31 PM | #11 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Great looking cook.
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10-27-2013, 06:18 PM | #12 |
Full Fledged Farker
Join Date: 07-09-13
Location: Dog Patch, Ca
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Beautiful Grub...Your New PBC looks nothing like your Old UDS anymore...Nice makeover!
Last edited by MeatCandy; 10-27-2013 at 06:36 PM.. |
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10-27-2013, 06:27 PM | #13 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Looks really good. Love it.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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10-27-2013, 06:53 PM | #14 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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That grub looks great! The color on them ribs is beautiful.
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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10-27-2013, 06:54 PM | #15 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Picture perfect....
Nice color on the ribs and chicken.
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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