Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
02-03-2013, 07:52 AM | #1 |
Is lookin for wood to cook with.
Join Date: 12-08-12
Location: West Bend, WI
|
Success at Last
After Several Tries at getting a Handle on my UDS, Ribs, Brisket and Turkey Breast. I think I finally got my UDS under control!!!!!!! This might not be hard to for most but being a Truck Driver it it puts it in a different catagory (no Stick or 4 wheelers to avoid)
I got a Diffuser from Steve @ "Barrel Smokers" and Started the process as put forth by several Brothers. I'll try to narrate: Started with some Oakridge BBQ Comp rub overnight, Got my Mav 732 set up and the cooker set to 230F and was ready to Cook; For several Hours it was tough not to look at how it was progressing!!!!! But managed to restrain myself (along with the Mrses smackin my hands), and at 160F internal I got what I thought was a good start to a Love affair with my UDS. I used Several slices of Peach and Apple wood. : The Smoke Flavor was delightful and it was probably the best Loin I have put out, cann't wait to try more Cuts!!! http://www.bbq-brethren.com/forum/at...1&d=1359898029 |
|
Thanks from: ---> |
02-03-2013, 07:55 AM | #2 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
|
Yum!
|
|
02-03-2013, 07:58 AM | #3 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
|
Wow! Looks tasty!
|
|
02-03-2013, 08:05 AM | #4 |
Banned
Join Date: 02-07-11
Location: brenham, texas
|
Nice lookin loins. Your love affair might of been better if you pulled the loins @145. Porks minimum cook temp is 145 and it makes a huge difference on loins. You can literally cut it with a fork and is juicy like no other. Some people have a hard time transitioning to a med cooked pork, but if you can, good lordy it's wonderful.
|
|
02-03-2013, 08:14 AM | #5 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
|
Some good looking stuff
__________________
[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
|
02-03-2013, 08:27 AM | #7 |
Knows what a fatty is.
Join Date: 01-23-13
Location: Conroe, Texas
|
Looks good
|
|
02-03-2013, 08:30 AM | #8 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
|
Looks Great !!
__________________
Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
|
02-03-2013, 08:34 AM | #9 |
Knows what a fatty is.
Join Date: 01-23-13
Location: Conroe, Texas
|
That looks good!!!!
|
|
02-03-2013, 12:32 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Looks mighty good!
__________________
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. |
|
02-04-2013, 01:55 PM | #11 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
|
Looks GREAT, and perfectly cooked! Thanks for using Oakridge BBQ!!
__________________
Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
|
02-04-2013, 02:04 PM | #12 |
Full Fledged Farker
Join Date: 07-19-12
Location: Hollister,CA
|
Nice looking loin!
__________________
Los Mexi"Q"tioners BBQ Team |
|
02-04-2013, 02:06 PM | #13 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
|
Very nice!
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
|
02-04-2013, 02:16 PM | #14 | |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
|
SNIP
Quote:
It is tough not to look. I used to have that problem when I first started with the UDS too. The biggest thing I learned from many of the threads I have read is to just trust the UDS and let it do it's thing. I keep seeing the same quote over and over around here, "If you're lookin' you ain't cookin'." Congrats on the cook, it looks great. Last edited by funugy; 02-04-2013 at 05:25 PM.. Reason: I can't spell worth a darn |
|
|
02-04-2013, 03:11 PM | #15 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
|
Juicy looking loins! Nice job!
|
|
Thread Tools | |
|
|