caliking
is Blowin Smoke!
- Joined
- Jan 13, 2010
- Location
- Houston, TX
Howdy.
Here are the pics from my first UDS cook!.
Pic 1:The chicken was serious goodness... I couldn't believe how good it tasted. The fat rendered out from under the skin and it crisped up very well.
Pic 2: Mac 'n' cheese from scratch... with gruyere and extra sharp cheddar
Pic 3: RIBS!!! 3-2-1 method... with brown sugar, honey, and Parkay on the foil. They tasted awesome, but may have been overcooked... the bones slid right out and I couldn't get them out of the foil for the last hour for the sauce to set. Maybe I'll try a 2-2-1 or 2-1-1 modification to the recipe. Top= Woody's pork rub, with Kansas City bbq sauce; middle= pre-seasoned form Hebert's, Cajun sauce; bottom= dry rub only.
Thanks to everyone who answered my questions during the build, during the test burns, and during the cook itself! More to come...
Here are the pics from my first UDS cook!.
Pic 1:The chicken was serious goodness... I couldn't believe how good it tasted. The fat rendered out from under the skin and it crisped up very well.
Pic 2: Mac 'n' cheese from scratch... with gruyere and extra sharp cheddar
Pic 3: RIBS!!! 3-2-1 method... with brown sugar, honey, and Parkay on the foil. They tasted awesome, but may have been overcooked... the bones slid right out and I couldn't get them out of the foil for the last hour for the sauce to set. Maybe I'll try a 2-2-1 or 2-1-1 modification to the recipe. Top= Woody's pork rub, with Kansas City bbq sauce; middle= pre-seasoned form Hebert's, Cajun sauce; bottom= dry rub only.
Thanks to everyone who answered my questions during the build, during the test burns, and during the cook itself! More to come...
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