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View Full Version : First cook on UDS ***with pr0n***


phyx
04-06-2008, 05:15 PM
Ok. Started the day at around 1pm or so and fired up the Ugly Drum Smoker with some Royal Oak Lump:

http://img364.imageshack.us/img364/9228/ROLump.th.jpg (http://img364.imageshack.us/my.php?image=ROLump.jpg)

There was so much left over coal from the last burn that I only added about 1-2#s of lump to keep this thing going. Here's what was left after an 11 hour burn last weekend:

http://img364.imageshack.us/img364/5255/lumpleft.th.jpg (http://img364.imageshack.us/my.php?image=lumpleft.jpg)

You're probably wondering why the images are so blurry, well...after I opened this, I figured out how to work the camera:

http://img364.imageshack.us/img364/3159/coors.th.jpg (http://img364.imageshack.us/my.php?image=coors.jpg)

I don't have any images of the prep work here, but this is the food on the UDS. I have 2 cooking grates in there, both have 2 racks of baby backs and 4 turkey legs (brined for 6 hours then rubbed--holy crap were they good!). The stuff wrapped in bacon is some wild partridge that my father in law shot--they were added a few hours after being in a 1 hour brine. Let my wife make the rub for the partridge--garlic powder, onion powder, lemon pepper--wrap with bacon, toss 'em in:

http://img364.imageshack.us/img364/7893/partridge.th.jpg (http://img364.imageshack.us/my.php?image=partridge.jpg)

Here's the finished product--we had a feast!

http://img364.imageshack.us/img364/8162/feast.th.jpg (http://img364.imageshack.us/my.php?image=feast.jpg)

There's 2 partridges still in the smoker at this point, that's why you only see two on there and some empty space on the left-most pan. Notice how the turkey legs were pulling away from the bone...awesome! Made my own sauce/glaze for the ribs.

Now, this last one I was very excited about. My father-in-law had brought over a bunch of wrapped meat thinking it was all partridge, but he was wrong about one--it was a good sized lump of ground moose meat. So...after it had thawed with the partridges, I had no choice but to cook it. I started this at 9pm (a couple hours after eating) because I wasn't sure if I should make it or not. Then I figured there's no reason to waste a good burning fire even if it's late outside.


I just put some garlic 'n herb cream cheese, shredded pepperjack and cheddar, 1 chopped green onion, and garlic powder in it. I then used some Montreal Steak Spice rub all over the outside, then wrapped it in bacon.

I give you...Moose Fatty!

http://img364.imageshack.us/img364/3061/fattyraw.th.jpg (http://img364.imageshack.us/my.php?image=fattyraw.jpg)

http://img364.imageshack.us/img364/9320/fattyrest.th.jpg (http://img364.imageshack.us/my.php?image=fattyrest.jpg)

http://img364.imageshack.us/img364/5415/fattycut.th.jpg (http://img364.imageshack.us/my.php?image=fattycut.jpg)

EDIT: forgot to mention that everything was smoked with Hickory
EDIT2: Forgot to put a pic of the fatty before it was cut!

Biggun
04-06-2008, 05:27 PM
Good lookin' cook! Great variety of food- moose fatty!!!:eusa_clap I'd try one, but the Southern California stores are a little light on moose this time of year.

Your turkey legs are inspiring me to try them again. I have never had great luck with them, but they always look so good. I don't think (:confused:) I've brined them before, maybe that's the secret.

Great cook, great pics!

JediDog
04-06-2008, 06:21 PM
Good grub you got there.. I'd ask for seconds :-D

BBQ Grail
04-06-2008, 06:27 PM
Nice groceries. Way to go!

pat
04-06-2008, 06:59 PM
Looks great!! That moose fatty sounds really interesting.

OSD
04-06-2008, 07:13 PM
Now that's a feast. great job.:cool:

capri man
04-06-2008, 08:16 PM
i am amazed at how little coal your drum uses!!! mine will use 10-12 lbs in 12-13 hours!!:?::?:

phyx
04-07-2008, 07:05 AM
Thanks guys! The moose fatty hasn't been eaten yet. I did eat some crumbs that fell off it when I cut it open though--it was the best fatty I've had yet. If I wasn't so stuffed from all the food at dinner, I'd have had a slice right then. Tonight, the fatty comes out and I'm cutting a thick slice off it for a fatty sandwich.

Capri man, *I* was amazed at how little coal my drum uses. I was totally shocked to see that much left. I'll take a pic of the coals leftover from Saturday's run and post it here this afternoon so you can see what's left from this cook. It shouldn't be nearly as much since this burn lasted about 14 hours before being totally choked out. We'll see!

swamprb
04-07-2008, 07:11 AM
I'll bet the drum is a joy to use compared to the Char-Griller?

phyx
04-07-2008, 07:28 AM
Actually swamprb, I love the CG because I'm big on tending fire. I've gotten the best Q of my life on the CG and I'm definitely still going to use it. The CG is rib smokin' machine! I'm definitely going to keep using it for ribs.

This drum, however, will be awesome for those LONG cooks for briskets and butts and the like--no question about it. I can just fire it up, dial it in, go to bed, and wake up the next day knowing everything is still going OK. With the CG, I've got to get up at 1am to start cooking the bigger cuts so I can keep the fire going the whole time--no longer! :lol: Also, the UDS is more portable than my CG, so it's going to come to camp with me for fishing season. I'm going to smoke some pike, pickerel (walleye), and anything else I pull out of the lake. :cool:

h20loo
04-07-2008, 07:40 AM
Capri man, *I* was amazed at how little coal my drum uses. I was totally shocked to see that much left. I'll take a pic of the coals leftover from Saturday's run and post it here this afternoon so you can see what's left from this cook. It shouldn't be nearly as much since this burn lasted about 14 hours before being totally choked out. We'll see![/quote]


Are you sure that barrel isn't from the nuclear hydro plant or something?? You hardly using any fuel and the food has this awesome glow to it and it can't be you 'cause you're drinking that tap water- light tap water yet!!
Just to be sure , I tried a 12 pack of Coors lite last night and my smoker wasn't any more efficient. I may have to do another test tonight.
That Moose fatty looks awesome. My brother saw it and is going to bring some "venison" over this weekend.

phyx
04-07-2008, 09:00 AM
Are you sure that barrel isn't from the nuclear hydro plant or something?? You hardly using any fuel and the food has this awesome glow to it and it can't be you 'cause you're drinking that tap water- light tap water yet!!
Just to be sure , I tried a 12 pack of Coors lite last night and my smoker wasn't any more efficient. I may have to do another test tonight.
That Moose fatty looks awesome. My brother saw it and is going to bring some "venison" over this weekend.

LOL Coors light is good and crisp for BBQ. You should definitely do another test! My beer of choice is Guinness, but if you want to actually eat what you cook, Guinness is not the beer to drink before hand.

The fatty is really good--definitely needs the bacon or it'll dry out too much. I took it to 165F internal to make sure it was done properly. It's not dry at all.

Jack2u2
04-07-2008, 09:53 AM
Fine looking meal. I can't get moose here, but I do have venison. May have to try that. Nice job!

smokinvic
04-07-2008, 10:35 AM
Wow. Great looking meal!!! Moose Fatty, huh? Does it taste like chicken?

swamprb
04-07-2008, 11:33 AM
I just did some very good spares on the drum, I rolled them and sprayed them with apple juice over apple wood then laid them flat for the finish. I'm going to try this method again to see how many I can fit on the rack, I'm guesstimating at least 6, maybe 7 rolled, my racks only hold 4.

phyx
04-07-2008, 02:50 PM
As promised, capri man, the lump leftovers:

http://img220.imageshack.us/img220/7936/lumpaftercookjz9.th.jpg (http://img220.imageshack.us/my.php?image=lumpaftercookjz9.jpg)

There's still some sizable and usable pieces in there!

Dr_KY
04-07-2008, 04:36 PM
Be VERY careful with the venison or it wil dry out. Next time I do it on the USD I'll add some sort of moisture.