kevine
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- Joined
- Dec 28, 2010
- Location
- Valencia...
I'm getting ready to do a couple racks of spares this weekend, some chicken thighs, grill-fired potatoes, moinks and ABT's
I'm doing the ribs on my UDS (3-1-1 minion method) at about 225-250. I'm planning on doing the chicken on my horizontal, with indirect, at about 275-300. My potatoes are peeled, sliced, with some chopped red onion, lots of butter and salt/pepper, in a foil pan, direct heat. I'm doing the moinks and ABTs at about 250 indirect for an hour.
I know having a UDS, I should be able to do it all on there, but I don't want to have to open it at varying times to add and remove other food. Ribs go on 5 hours before dinner, chicken about 2 hours before, moinks/ABT's and potatoes about an hour before.
Am I crazy to have the UDS, horizontal and a Weber kettle (maybe two) going all at once? Then again, it would look pretty cool...:crazy:
I'm doing the ribs on my UDS (3-1-1 minion method) at about 225-250. I'm planning on doing the chicken on my horizontal, with indirect, at about 275-300. My potatoes are peeled, sliced, with some chopped red onion, lots of butter and salt/pepper, in a foil pan, direct heat. I'm doing the moinks and ABTs at about 250 indirect for an hour.
I know having a UDS, I should be able to do it all on there, but I don't want to have to open it at varying times to add and remove other food. Ribs go on 5 hours before dinner, chicken about 2 hours before, moinks/ABT's and potatoes about an hour before.
Am I crazy to have the UDS, horizontal and a Weber kettle (maybe two) going all at once? Then again, it would look pretty cool...:crazy: