PRON from 1st UDS cook

caliking · 02-02-2010, 06:51 PM

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...

farklf · 02-02-2010, 06:53 PM

Nice!

Papa Payne · 02-02-2010, 06:54 PM

Wow! All great lookin food! That's a great start with the UDS!

Papa

Diamond State Smoker · 02-02-2010, 07:03 PM

Alright!! got that bird standing at attention!!

Looks good

cbagby64 · 02-02-2010, 07:03 PM

Great first cook! Try 2.5-1-1 it works better for me on spares.

Dave Russell · 02-02-2010, 07:23 PM

Did you use a heat diffuser? If you did, you'll probably like the chicken flavor even more without one. The bird sure looks good though, no matter how you set it up!

Dave
UDS, wsm and ots, char-griller

hondad · 02-02-2010, 07:30 PM

great first cook.............you will love your UDS more each time you use it !

Smokinrubcom · 02-02-2010, 07:31 PM

WOW! Thats some nice looking eats - thanks for posting the pron.

millsy · 02-02-2010, 07:37 PM

Everything looks good to me,sounds like you got her down.

deguerre · 02-02-2010, 07:53 PM

You must've sacrificed to the food gods because those look great!

Boshizzle · 02-02-2010, 08:08 PM

Nice job! Everything looks great.

Bogus Chezz Hawg · 02-02-2010, 08:11 PM

Very nice 1st cook! That looks like it would be a very nice 100th cook!

bigabyte · 02-02-2010, 08:55 PM

Looks fantastic! How did you talk Guerry into being an ingredient in the mac and cheese

landarc · 02-02-2010, 08:59 PM

Good looking grub there, mac-n-cheese looks tasty. For me, the ribs might have been overdone if the bones pulled clean, but, if they tasted good, who cares?

Rookie'48 · 02-02-2010, 09:49 PM

Good lookin' eats right there! You're gonna love that UDS.

02-02-2010, 06:51 PM	#1
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	PRON from 1st UDS cook 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... __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] Last edited by caliking; 09-19-2010 at 05:39 PM..

02-02-2010, 06:54 PM	#3
Papa Payne is one Smokin' Farker Join Date: 08-23-09 Location: Taylorsville, NC	Wow! All great lookin food! That's a great start with the UDS! Papa __________________ [COLOR=white]Chargriller Offset[/COLOR]

02-02-2010, 07:03 PM	#4
Diamond State Smoker Knows what a fatty is. Join Date: 12-07-09 Location: New Castle,Delaware	Alright!! got that bird standing at attention!! Looks good __________________ I love the smell of "smoke" in the morning!

02-02-2010, 07:03 PM	#5
cbagby64 Full Fledged Farker Join Date: 04-21-09 Location: Urbandale, IA	Great first cook! Try 2.5-1-1 it works better for me on spares. __________________ Albino Rhino BBQ

02-02-2010, 07:30 PM	#7
hondad Knows what a fatty is. Join Date: 05-25-09 Location: Des Moines Iowa	great first cook.............you will love your UDS more each time you use it ! __________________ UDS, Chargriller w/sfb,half a Webber cuz the lids on my barrel, and my third Meco

02-02-2010, 06:53 PM	#2
farklf is one Smokin' Farker Join Date: 10-11-08 Location: south bend, in	Nice!

02-02-2010, 07:23 PM	#6
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	Did you use a heat diffuser? If you did, you'll probably like the chicken flavor even more without one. The bird sure looks good though, no matter how you set it up! Dave UDS, wsm and ots, char-griller

02-02-2010, 07:31 PM	#8
Smokinrubcom Full Fledged Farker Join Date: 09-01-08 Location: Huntsville,Alabama	WOW! Thats some nice looking eats - thanks for posting the pron. __________________ SmokinRub.com - Give our rubs a try :)find us on Facebook - http://www.facebook.com/smokinrub

02-02-2010, 07:37 PM	#9
millsy is One Chatty Farker Join Date: 03-22-09 Location: Fredericton N.B. Canada	Everything looks good to me,sounds like you got her down. __________________ MILLSY AND I AM A MEATATARIAN

02-02-2010, 07:53 PM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	You must've sacrificed to the food gods because those look great! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-02-2010, 08:08 PM	#11
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Nice job! Everything looks great. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

02-02-2010, 08:11 PM	#12
Bogus Chezz Hawg is One Chatty Farker Join Date: 02-06-09 Location: Fort Collins, Colorado	Very nice 1st cook! That looks like it would be a very nice 100th cook! __________________ Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles

02-02-2010, 08:55 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks fantastic! How did you talk Guerry into being an ingredient in the mac and cheese __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-02-2010, 08:59 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Good looking grub there, mac-n-cheese looks tasty. For me, the ribs might have been overdone if the bones pulled clean, but, if they tasted good, who cares? __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-02-2010, 09:49 PM	#15
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	Good lookin' eats right there! You're gonna love that UDS. __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

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