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My New UDS and Seasoning Fatties
Great job, you'll love that thing!- blackened
- Post #6
- Forum: UDS Builds
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2nd try chuckie
First time around I pulled it to rest at around 200, and I couldn't get it to pull, so I sliced it.. Still good though.. So this time once it got to 205 I ditched the wireless thermo and did the fork-turn test every half hour until it was done.. That did the trick.. 3.25 lb chuckie, foiled at... -
Rotisserie Drum Turkey
Looks great.. That rotiss almost makes me want to mod a dome lid for mine.. -
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Turkey boobs
By the way, I'm anxiously awaiting Jeff's next newsletter on smoked turkey.. -
Turkey boobs
Yeah, I rinsed it, patted it dry, let it air dry in the fridge for a few hours, then rubbed it up with evoo and seasonings.. I just brined it way to long for 7 lbs of meat.. Live and learn.. It was still good though.. -
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Turkey boobs
Sure, I can take a closeup picture tomorrow. The Maverick has a clip on the back that just hooks on to my pit thermo.. Thanks for the kind words and tips everyone.. -
Dino Bones. Sorry I waited!
Nice, I need to pick up some beef ribs real soon.. -
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Turkey boobs
7.5 lber, brined for 21 hours, and it was a tad bit salty, for my taste.. not much, just a tad.. I used 1c Gal. distilled water, 1 cup salt, 1/2 cup sugar, and some seasonings.. Turned out very moist and tasty, but I might either reduce the brine time, or soak in water after the brine next... -
Reynolds Aluminum Foil
Same here.. gotta love it.- blackened
- Post #6
- Forum: Slicers, Grinders, Tools, Equipment
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Tritip, Country Style Pork Shoulder Ribs, and Chicken Wings for tomorrow
Can't wait to see the goods..- blackened
- Post #3
- Forum: General Discussion
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