UDS First Smoke - Chuckie, Cupcake Chicken, BBR's, & QView

Discussion in 'Beef' started by thunderdome, Jan 11, 2010.

  1. thunderdome

    thunderdome Master of the Pit

    I seasoned my UDS on Friday night, and watched the temperature to try to get an idea of what I was going to get myself into for Sunday. Thanks to everyone for the help on the Chuckie, and the Cupcake Chicken.

    Rack of Babybacks from Costco...I seasoned with Famous Dave's rib rub, and some Bacon Salt

    Here's the Chuckie..They were onsale buy one get one free

    Chicken Thighs. I made a post about attempting cupcake chicken (bone-in this time). Turns out a bone that's bigger than the cupcake pan doesn't fit..weird huh? For the record, my final recommendation is to buy Bone-In, w/ Skin. Then Debone yourself and inject.

    After some trimming

    Injecting thighs w/ Tony Chachere's Creole Butter Marinade (good stuff!)

    Injected and wedged-in to get atleast some shape to them

    All the meat was wrapped, and put back in the fridge for a bit to season while the charcoal/apple wood got set in the fire basket

    Here's the UDS ready and waiting

    Meat went on @ 1:40pm

  2. thunderdome

    thunderdome Master of the Pit

    Workin it’s way down with some fine tuning of the ball valve

    Crankin along while watching the Cardinals game

    Ribs foiled using 2.5-1.5-1 method, Cupcake Chicken on as well

    Chuckie was stealing the show…rubbed w/ mustard. Then Famous Daves steak rub, Bacon salt, a little mix of Lowry’s and Pepper, followed by diced onions

    Had to wrap the Chuckie @ 165..chicken was coming along nicely, almost ready to be pulled from the cupcake tin

    Final results of the BBR’s. Last 30 mins they were on, they got a mixture of Sweet Baby Rays and Cattlemans w/ a lil bit of Tobasco

    Chicken gets a dose of the same BBQ mix towards the end as well

    The Ribs, and Mrs. T-domes homemade mac & cheeeese

    Looks like one is missing….

    Final Plating

  3. thunderdome

    thunderdome Master of the Pit

    I pulled the chuckie with the rest of the food, and we ate the ribs, mac & cheese, and chicken while the chuckie was foiled and toweled in the microwave. I let it set for about 1.25 hours in there

    This may be my personal favorite…

    Here it is all pulled and ready to be food saved. I was completely full at this point but still had to try a little bit w/ the au jus

    The Chuckie was my favorite, and the ribs were great as well. The chicken wasn’t bad, but like I said, I think I liked it better when I deboned it myself and left the skin on. It really did look like cupcakes the time I deboned it, and it seemed to taste better for some reason. Thanks for watchin.
  4. chefrob

    chefrob Master of the Pit OTBS Member

    looks like the uds is working just fine!
  5. acemakr

    acemakr Smoking Fanatic

    Excellent! If I wasn't such a cold weather wuss, I'd have something on right now.
  6. It's lunch time here....! This is almost unbearable to look at ....!!!!! Nothing light scoring a touchdown on it's 1 st smoke....Great things to come I'm sure !!! CONGRATS!!!

  7. Nice looking meal there! GREAT WORK!

    Is that CHuck from Fry's... like the same as Fry's Electronics? The logo looked the same.
  8. thunderdome

    thunderdome Master of the Pit

    I believe it's all one in the same. Fry's is a lonstanding grocery chain here in AZ (kroger stuff)
  9. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    Man with great taste. I love Famous Daves and Bacon salt was sent to us from heaven. Use them both often. How long did you cook the chicken? I have never tried chicken on the smoker.
  10. thunderdome

    thunderdome Master of the Pit

    The chicken cooked for about 2.25 hours between 230 and 250.
  11. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Nice work!
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sweet looking pile o' grub you had there. I love chuckies too. Might be my favorite.

    [​IMG]for a great looking smoke.

    [​IMG] from my son who's standing over my shoulder
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    It looks like everything cam out all right. Those ribs were diffinantly money for sure. I like the pull back and the wife love that sweet baby rays sauce unless I made some of mine that is. That chuckie shredded really easy too ha. You cannt beat that plate of food you had either.[​IMG]
  14. thunderdome

    thunderdome Master of the Pit

    I have a new found respect for Chuckies after this. This one just worked out so well, I'm anxious to cook one up for a group of people. Thanks again for all the help

    I agree about Sweet Baby Rays...The only reason I ended up trying it one time was because it was on sale. Later that night everyone was talking about how great the BBQ sauce was. Now it's always in the fridge, and it's usually competitively priced
  15. jak757

    jak757 Smoking Fanatic Group Lead

    Awesome looking food! I am eager to try my first chuckie soon!
  16. hemi

    hemi Smoking Fanatic

    The times I have smoked chucks they have turned out real well. Them and
    shoulders are about the most forgiving to smoke I guess. The chucks turn out so close to flat cut brislet that they are what I use if I am in more of a hurry. [folks gotta eat !!]
  17. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    really likin' the looks of that chuckie, and those ribs. nicely done.
  18. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Chuckie...
  19. wmarkw

    wmarkw Smoking Fanatic

    Nice smoke!! [​IMG]
  20. craiger

    craiger Fire Starter

    Who needs desert after that!

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