Skinnin’ the Cat with the Stubby DrumPit…

N8man · 01-13-2013, 07:01 PM

I’ve been highly entertained here of late by the numerous discussions in regards to the many innovative, creative versions of vertical steel drum cookers and of the subtle variances in cooking methodologies used there upon. My stubby drumpit is one such “variation on a theme" indeed lending credence to the notion that there be more than one way to skin the cat....

Wanna kick the tires with me and go on a joy ride!!?!!
hang on tight.....

I traveled far and near, hither and fro, to three different villes
a’huntin’ down somma this right here...

lightin’ up about a quarter of a Weber Chimney full....(yes, I am quite aware that this is not a Weber Chimney.)

coal basket awaitin’ the sparks of life...loaded with 1/2 bag of the royal,
two small chunks of white oak smoke wood and about a big bean can full of pecan shells mixed throughout...

spreading the ashed charcoal evenly all over the top of the unlit....

well seasoned 18” diameter disc harrow blade.....

placed directly onto the charcoal basket, the heavy metal concave disc
aids in maintaining a well balanced cooking environment in the shorter drum smoker...

heating the cooking grates before oiling them down....

with the amount and placement of lit charcoal used, the temps
came up fairly quick.....about 15 minutes... dampened the air intake
by about a quarter then so both fire and temp can stabilize..... an additional fifteen minutes or so...

Time for MEATs!!!!

leg of lamb, rubbed down with olive oil, then a combination of a greek seasoning blend and a five pepper blend... behold a thing of beauty....

keeping the lamb company on our little joy ride, and basting it from above with a tasty rain of melty bacon fat goodness, impromptu pig candies....

2 hours pass and the stubby drumpit runs a steady 250*....time to check on things..... pig candy is done!!!!

the remainder of the cook I’ve opened up the throttle and brought
the cooking temp up to 300*, remember when using a three inch
stemmed temp gauge to add 50* to temp shown for center temp...

nothing to do now but pass the time and enjoy some fine, fine pig candy....tasty!!!

1 hour later.....internal temp 130*......gonna let it cook a bit longer...
and take it on up to 140*....

30 minutes later @ 140*.....I wrapped in foil and placed it in a warmed oven to rest for 2 hours until supper time...

anticlimatic last pic...no sliced or plated, just a blurry shot
of the aftermath......

the lamb was a big hit, cooked to medium/medium rare
and all ate to their fill........

thank ye for checking out my stuff.....

Bluesman · 01-13-2013, 07:05 PM

You REALLY know how to skin dat cat.................I love it.

mbshop · 01-13-2013, 07:17 PM

looks great from here. like the shorty and the way its set up.

Garrett · 01-13-2013, 07:49 PM

If I was to hurry, I could be there in about 2 hrs and I realy don't mind leftovers!! Dang that looks good.

Ron_L · 01-13-2013, 07:52 PM

I want pig candy!

Nice job, N8!

thirtydaZe · 01-13-2013, 07:56 PM

Another excellent story, and another excellent presentation.

BRBBQ · 01-13-2013, 08:18 PM

nice looking food and I'm sick of winter here haha

jrn · 01-13-2013, 10:43 PM

Cool. I'd heard about using pecan shells. Been wanting to try some. Same smell as the wood I assume?

gtr · 01-13-2013, 10:48 PM

Just beautiful sir. Just farking beautiful....sniff...

dupemaster · 01-13-2013, 10:59 PM

awesome!

BobBrisket · 01-13-2013, 11:06 PM

I'd hit that!!!

Bob

landarc · 01-13-2013, 11:09 PM

Love the Stubby Drum cooks

chriscw81 · 01-13-2013, 11:47 PM

Best cat cook ever!

Sent from my Nexus using Tapatalk 2

caliking · 01-13-2013, 11:52 PM

I get shivers just thinking about the goodness form the bacon rain... farking genius.

AussieTitch · 01-14-2013, 12:18 AM

Thats one nice looking cook of lamb mate,I would like some of that.
Cheers.
Titch

01-13-2013, 07:01 PM	#1
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	Skinnin’ the Cat with the Stubby DrumPit… I’ve been highly entertained here of late by the numerous discussions in regards to the many innovative, creative versions of vertical steel drum cookers and of the subtle variances in cooking methodologies used there upon. My stubby drumpit is one such “variation on a theme" indeed lending credence to the notion that there be more than one way to skin the cat.... Wanna kick the tires with me and go on a joy ride!!?!! hang on tight..... I traveled far and near, hither and fro, to three different villes a’huntin’ down somma this right here... lightin’ up about a quarter of a Weber Chimney full....(yes, I am quite aware that this is not a Weber Chimney.) coal basket awaitin’ the sparks of life...loaded with 1/2 bag of the royal, two small chunks of white oak smoke wood and about a big bean can full of pecan shells mixed throughout... spreading the ashed charcoal evenly all over the top of the unlit.... well seasoned 18” diameter disc harrow blade..... placed directly onto the charcoal basket, the heavy metal concave disc aids in maintaining a well balanced cooking environment in the shorter drum smoker... heating the cooking grates before oiling them down.... with the amount and placement of lit charcoal used, the temps came up fairly quick.....about 15 minutes... dampened the air intake by about a quarter then so both fire and temp can stabilize..... an additional fifteen minutes or so... Time for MEATs!!!! leg of lamb, rubbed down with olive oil, then a combination of a greek seasoning blend and a five pepper blend... behold a thing of beauty.... keeping the lamb company on our little joy ride, and basting it from above with a tasty rain of melty bacon fat goodness, impromptu pig candies.... 2 hours pass and the stubby drumpit runs a steady 250....time to check on things..... pig candy is done!!!! the remainder of the cook I’ve opened up the throttle and brought the cooking temp up to 300, remember when using a three inch stemmed temp gauge to add 50* to temp shown for center temp... nothing to do now but pass the time and enjoy some fine, fine pig candy....tasty!!! 1 hour later.....internal temp 130......gonna let it cook a bit longer... and take it on up to 140.... 30 minutes later @ 140*.....I wrapped in foil and placed it in a warmed oven to rest for 2 hours until supper time... anticlimatic last pic...no sliced or plated, just a blurry shot of the aftermath...... the lamb was a big hit, cooked to medium/medium rare and all ate to their fill........ thank ye for checking out my stuff..... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

01-13-2013, 07:05 PM	#2
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	You REALLY know how to skin dat cat.................I love it. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

01-13-2013, 07:17 PM	#3
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	looks great from here. like the shorty and the way its set up. __________________ george spam, can't live without it

01-13-2013, 07:49 PM	#4
Garrett Take a breath! Join Date: 10-03-12 Location: Gastonia North Carolina Downloads: 0 Uploads: 0	If I was to hurry, I could be there in about 2 hrs and I realy don't mind leftovers!! Dang that looks good. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle

01-13-2013, 07:52 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I want pig candy! Nice job, N8! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-13-2013, 07:56 PM	#6
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha Downloads: 0 Uploads: 0	Another excellent story, and another excellent presentation. __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit

01-13-2013, 08:18 PM	#7
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	nice looking food and I'm sick of winter here haha __________________ Stumps Baby/UDS

01-13-2013, 10:43 PM	#8
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	Cool. I'd heard about using pecan shells. Been wanting to try some. Same smell as the wood I assume? __________________ UDS, mini wsm

01-13-2013, 10:48 PM	#9
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Just beautiful sir. Just farking beautiful....sniff... __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-13-2013, 10:59 PM	#10
dupemaster Knows what a fatty is. Join Date: 08-11-12 Location: North Bend, WA Downloads: 0 Uploads: 0	awesome!

01-13-2013, 11:06 PM	#11
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	I'd hit that!!! Bob __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

01-13-2013, 11:09 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Love the Stubby Drum cooks __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-13-2013, 11:47 PM	#13
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	Best cat cook ever! Sent from my Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

01-13-2013, 11:52 PM	#14
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	I get shivers just thinking about the goodness form the bacon rain... farking genius. __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

01-14-2013, 12:18 AM	#15
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	Thats one nice looking cook of lamb mate,I would like some of that. Cheers. Titch