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Some very tasty St Louis Style Ribs and done very fast
Well, that clears up the mystery...somewhat...it's not this is it? http://ribalizer.com/ -
Some very tasty St Louis Style Ribs and done very fast
I guess FWI is not going to share his method... -
Party Q by BBQ Guru
You should be happy with it on that setup. Not exactly a whole lot of fire management going on anyway with that setup.- bruno994
- Post #6
- Forum: Slicers, Grinders, Tools, Equipment
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Party Q by BBQ Guru
What are you going to be using it on?- bruno994
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
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Some very tasty St Louis Style Ribs and done very fast
And the method was.... -
Entering my first local competition...advice needed.
I cook competitions by myself, so I have never had to share winnings, but I also never have been able to split up the fees either. I think your plan is right on, take any fees and costs out of the winnings, then split the leftover $ equally. I have a sponsor, but all they ask for is for me to...- bruno994
- Post #5
- Forum: General Discussion
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Brisket with bone
Got some screen caps of the episode... the meat that looks like it has a bone in it, appears to be a white meat, some pork loin maybe, just kind of flat (lol)...now what kind of bone that is on top, not sure...doesn't look like a rib bone which would have been connected to the loin at one...- bruno994
- Post #11
- Forum: General Discussion
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Brisket with bone
- bruno994
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- Comments: 0
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SNOWS2.JPG
- bruno994
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- Album: Brisket with bone
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SNOWS1.JPG
- bruno994
- Media item
- Comments: 0
- Album: Brisket with bone
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First UDS build
All intakes are used, but you use the one with the ball valve to fine tune temps. The other stay capped off until you need to kick up your temps. I don't use a ball valve, but have four 3/4" pipe nipples for intakes. With 1 off I can run 225 to 250, with 2 off I'll run 275-325, with 3 off it...- bruno994
- Post #2
- Forum: UDS Builds
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Holding Brisket
Guys, I will try to be as kind as I can be, but there are so many misnomers on this website about when a brisket is done. There is NO certain temp that briskets finish at! It's not 190, it's not 200..it's finished when it's finished, which could be anywhere from in the 180's all the way past...- bruno994
- Post #7
- Forum: General Discussion
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UDS Water Pan Question
I'm with Gator, perf pizza pan works great, plus super cheap. Keeps the grease from landing directly on the coals, causing flare ups, also acts as a heat deflector, spreading the heat more evenly. I weld a pin in place on the top of my fire basket to place the pizza pan on during cooking.- bruno994
- Post #7
- Forum: UDS Builds
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new RF 38" x 60" build = on a budget
Looking good and great usage of scrap and loose materials!- bruno994
- Post #6
- Forum: Reverse Flow
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Comment by 'bruno994' in media 'RF Smoker 2012 019.jpg'
I don't, it gets a 20# bag of Kingsford Original, with a half chimney of lit on top. From then on out I feed it small splits of oak or hickory or pecan, for both smoke flavoring and heat. The coal bed from the charcoal gives me 3 solid hours of good base, once that dwindles down, then I have...- bruno994
- Gallery comment
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First time smoking over fire...can you help me decide?
To me it comes down to price and space. The WSM or a UDS will take up less patio space, but you might be able to get more food on an offset. You really won't be going wrong either way.- bruno994
- Post #2
- Forum: Charcoal Smokers
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60 Gallon Air Tank Reverse Flow Build
I just looked back at your pics, yeah, you really need to get the coals and fire above the bottom of the firebox with an ash pan underneath, The ashes will snuff out a good fire. My slide out charcoal basket with slide out ash pan.- bruno994
- Post #100
- Forum: Reverse Flow
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60 Gallon Air Tank Reverse Flow Build
- bruno994
- Album
- Comments: 0
