Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bigr314

    Your Favorite Jerk Rub or Marinade

    Going to make jerk chicken wings on the UDS for the Super Bowl. What is your best jerk rub or marinade. Thanks
  2. bigr314

    Making Fatties for a festival

    I am doing an Italian Festival in a few months. I wanted to make something different from the common fair food. I thought of making individual fatties(4ozs. Meat). Maybe even putting a stick in them sort of corn dog style. Any thoughts? I have a small test of 8 individual fatties on the UDS now.
  3. bigr314

    Just ordered a new smoker

    Just ordered a new cooker. 24x44 Shirley Fabrication reverse flow stick burner. Can not wait to get it. Paul is a heck of a nice guy. 
  4. bigr314

    Maxing out UDS

    I had a purchase yesterday at RD. 18 pound packer,2-9 pound butts,and 3 racks of baby backs. Looking forward to a full UDS smoke this weekend. I am thinking putting the brisket and butts on the bottom rack and ribs on the top rack. Plan on smoking at 250. 2-2-1 on ribs and foiling brisket and...
  5. bigr314

    Other uses for Jeff's rub

    Next to great Q popcorn is my next favorite. Jeff's rub is great on popcorn.
  6. bigr314

    New Years Beef Tenderloin Dinner

    Just finished dinner. Smoked a 3.5 pound beef tenderloin on the UDS. Smoked at 225-240 for 1.75 hours to an IT of 135.Wife will not eat meat if it is too red. Pulled of and rested,then finished off in oven at 500 degrees for 3 min. each side. Came out fantastic.
  7. bigr314

    Beef Tenderloin Help

    I am going to smoke a beef tenderloin for dinner tonight. I have never cook one before. It weights 3.5 pounds and will be cooking on my UDS. I plan to pull it at an IT of 125 then rest it. Just don't know what temp I should smoke it at and a ball park for cook time. Any input would be...
  8. bigr314

    Leftovers

    Made some ham BBQ from leftover spiral ham scraps. Rendered down the ham pieces added Jeff's rub,apple cider vinegar,apple juice, celery, onion and some sweet baby rays. Taste great and no waste from the ham. Sent from my iPhone using Tapatalk
  9. bigr314

    Pork butts

    Just put on 2 pork butts on my UDS. 20 pounds of meat. Sent from my iPhone using Tapatalk
  10. bigr314

    Buying meat

    Wow, went to Restraint Depot yesterday. First time in a large discount place the selection and volume of meat,seafood and chicken is awesome. I have finally seem all the different cuts of pork and beef that are discussed in the forum. II can't wait to start smoking all of this found bounty...
  11. bigr314

    Chicken Cordon Bleu Fattie

    I made my wife a chicken cordon bleu fatty with mashed potatoes,sauteed asparagus and a benchamel sauce for her birthday meal. She said it was fantastic.I pounded out a 2 pound chicken breast cut in half( that was not fun) a layer of Dijon mustard,a layer of sliced ham, and a layer of swiss...
  12. bigr314

    First Brisket fat cap down

    I saw the thread about smoking fat side down. I decided to give it a try yesterday.Smoked a 13 pound packer in my UDS using a rub of SPOG fat cap down. Was ready in 13 hours with an IT of 195. I wanted it for slices.I thought it turned out great. Forgot to take pics of the burnt ends.
  13. bigr314

    First fattie

    Just rolled my first fattie. It is ready to smoke for dinner, just put Sweet Baby Rays and cheddar cheese with bacon weave. My take on a bacon cheeseburger for the kids.
  14. bigr314

    Smoking Bone in Turkey Breast Confusion

    I am planning on smoking about a 10 pound bone in turkey breast for thanksgiving.I am very confused on the smoking temp. I have read a bunch of post but the more I read the more confused I get. It seems like there are 2 schools of thought. Smoking at a temp. of 225-240 or smoking at 300-350...
  15. bigr314

    Chuck roast for slicing.

    I have a 2# chuck roast I would like to smoke tomorrow and slice it.I have read a ton of posts but most are for pulling. The roast is in the frig right now covered in Jeff's rub. I plan on smoking at 225-230 degrees to an IT of 140. Then wrapping in foil for at least 1 hr. then slice. Is this...
  16. bigr314

    Smoked Buffalo Wings

    I want to make some sauce less smoked buffalo wings this weekend. My thought was to let the wings soak in straight franks hot sauce overnight. Then just put them right on my Ugly Drum Smoker at 300 degrees. Any other ideas are much welcomed. Thanks. 
  17. bigr314

    Burn out of new drum.

    I have a new 55 gallon drum. Do you still have to do a burn out or can you just season it. What about the painted outside of the drum, does that have to be repainted with high heat paint.
  18. bigr314

    Breast up or down

    When smoking a turkey is better to place turkey breast side up or down. Thanks
  19. bigr314

    Smoking first turkey

    I am going to smoke my first turkey this week. What is the best temp. to smoke the turkey.Should the temp. probe be at grill level or higher because the bird will go about 6 inches high on the grill.in the forum I have read anywhere from 225 to 350.
  20. bigr314

    Garlic and Butter Wing Sauce

    Hi guys, I am looking for a good garlic and butter sauce for my wings that I will be smoking later today. Thanks
Top Bottom
Back
Clicky