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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 02-18-2010, 12:10 PM   #1
SirPorkaLot
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Default Pork meets Beef: Chapter 1 of the Sandwich Chronicles [Heavy Pron]

So I fired up the UDS yesterday, filled her with charcoal, lump & hickory chunks, and laid a few hot ones on top.

Put a Frozen 8.5lb pork butt on there about 5:30 yesterday evening - took it off about 4 hours later to rub in my pork rub which I had ground real fine. Took it off at 6:30 this morning - 195 internal.

Then I put a london broil (top round slab) on, that i had marinating since last night in zesty italian & honey mustard dressing, orange juice & apple juice.
took it off a couple of hours later at 145 internal (about an 1.5 hours ago) wrapped, stuck in fridge for rapid cool down.
Then sliced for sandwiches.....

All on one load of fuel.....got to love a drum...

results below




















Stay Tuned for Chapter 2: Chopped & Sliced meet (meat?) Bread & Toppings.
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Old 02-18-2010, 02:29 PM   #2
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It all looks great, but did you say you put the butt on frozen?
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Old 02-18-2010, 03:15 PM   #3
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Quote:
Originally Posted by Bogus Chezz Hawg View Post
It all looks great, but did you say you put the butt on frozen?
As solid as a rock.
Directly from freezer to drum.

Pulled it off after 4 hours, and rubbed it with my rub, put it back on for a long nights sleep.

I just had a sammy with fresh coleslaw....darn good
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Old 02-18-2010, 03:32 PM   #4
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That's pretty impressive man. Nice colour on everything. Looks very moist!
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Old 02-18-2010, 04:58 PM   #5
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Quote:
Originally Posted by Bogus Chezz Hawg View Post
It all looks great, but did you say you put the butt on frozen?
Quote:
Originally Posted by SirPorkaLot View Post
As solid as a rock.
Directly from freezer to drum.

Pulled it off after 4 hours, and rubbed it with my rub, put it back on for a long nights sleep.

I just had a sammy with fresh coleslaw....darn good
I can't say I'll try that with my stick burner.
You must have put a microwave defrost cycle mod in that drum!
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Old 02-18-2010, 05:11 PM   #6
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Both look good. Interesting defrost. Hadn't heard that one before.
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Old 02-18-2010, 05:16 PM   #7
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Tease.
Looking good! Where's chapter 2?
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Old 02-18-2010, 05:19 PM   #8
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I'm looking forward to some Sammie pron!
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Old 02-18-2010, 08:33 PM   #9
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Default Chapter 2 of the Sandwich Chronicals

First up for your review is the simple BBQ Pork sammy on a fresh roll with homemade slaw, sprinkled with some Carolina Red sauce.










Next up is the Roast Beef on a fresh hoagie roll.

The roast beef is accompanied by fresh baby spinach, smoked gruyere cheese, horseradish mayo, sundried tomatoes and sweet peppers


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Old 02-18-2010, 08:35 PM   #10
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Sweeeeeeeeeeeeet!
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Old 02-19-2010, 05:13 PM   #11
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Last pic is certainly working for me allright!
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Old 02-20-2010, 12:11 PM   #12
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Gotta start collecting UDS parts.... sleeping and cooking on one load of fuel!
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Old 02-10-2012, 08:38 PM   #13
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So, what temp were you running the UDS, if you can remember, since it was a long time ago...?
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Old 02-10-2012, 08:46 PM   #14
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Nice Pics!!!!
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Old 02-10-2012, 09:32 PM   #15
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Quote:
Originally Posted by martyleach View Post
So, what temp were you running the UDS, if you can remember, since it was a long time ago...?
Holy thread resurrection batman.



I normally run the UDS between 225 & 250 at grate level.
If I was smoking a frozen butt I would have held it closer to 220 maybe even 210 for the first 4 hours, then let her rise to 250-ish
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