SirPorkaLot
02-13-2010, 12:29 PM
We got some snow yesterday, which means I must cook today.
Fired up newly built UDS for first time.
Charcoal basket
http://images1f.snapfish.com/232323232%7Ffp%3A96%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25392338nu0mrj
http://images1e.snapfish.com/232323232%7Ffp99%3A%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25394338nu0mrj
Some lump, some wood and some k-comp.
http://images1f.snapfish.com/232323232%7Ffp9%3B3%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25395338nu0mrj
Putting loaded basket into UDS
http://images1e.snapfish.com/232323232%7Ffp%3A83%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25397338nu0mrj
http://images1e.snapfish.com/232323232%7Ffp%3A85%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25398338nu0mrj
15-20 hot coals laid on top
http://images1f.snapfish.com/232323232%7Ffp9%3B2%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C2539%3A338nu0mrj
Rib roast was rubbed with a paste (thx brethren!) olive oil, thyme, crushed garlic, coarse ground black pepper, sea salt & montreal steak seasoning..and sat for an hour in saran wrap getting to room temp.
http://images1f.snapfish.com/232323232%7Ffp%3A92%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C2538%3A338nu0mrj
http://images1e.snapfish.com/232323232%7Ffp%3A84%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C2538%3B338nu0mrj
and then onto 225 drum
http://images1f.snapfish.com/232323232%7Ffp937%3Enu%3D3377%3E5%3C3%3E%3B5%3B%3E WSNRCG%3D334%3A%3C2539%3B338nu0mrj
Where it will sit until it hits 122-125 internal.
Waiting for the bones..
http://images1f.snapfish.com/232323232%7Ffp8%3C7%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25373338nu0mrj
Fired up newly built UDS for first time.
Charcoal basket
http://images1f.snapfish.com/232323232%7Ffp%3A96%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25392338nu0mrj
http://images1e.snapfish.com/232323232%7Ffp99%3A%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25394338nu0mrj
Some lump, some wood and some k-comp.
http://images1f.snapfish.com/232323232%7Ffp9%3B3%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25395338nu0mrj
Putting loaded basket into UDS
http://images1e.snapfish.com/232323232%7Ffp%3A83%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25397338nu0mrj
http://images1e.snapfish.com/232323232%7Ffp%3A85%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25398338nu0mrj
15-20 hot coals laid on top
http://images1f.snapfish.com/232323232%7Ffp9%3B2%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C2539%3A338nu0mrj
Rib roast was rubbed with a paste (thx brethren!) olive oil, thyme, crushed garlic, coarse ground black pepper, sea salt & montreal steak seasoning..and sat for an hour in saran wrap getting to room temp.
http://images1f.snapfish.com/232323232%7Ffp%3A92%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C2538%3A338nu0mrj
http://images1e.snapfish.com/232323232%7Ffp%3A84%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C2538%3B338nu0mrj
and then onto 225 drum
http://images1f.snapfish.com/232323232%7Ffp937%3Enu%3D3377%3E5%3C3%3E%3B5%3B%3E WSNRCG%3D334%3A%3C2539%3B338nu0mrj
Where it will sit until it hits 122-125 internal.
Waiting for the bones..
http://images1f.snapfish.com/232323232%7Ffp8%3C7%3Enu%3D3377%3E5%3C3%3E%3B5%3B% 3EWSNRCG%3D334%3A%3C25373338nu0mrj