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  1. yankeerob

    Info on UDS

    any large machine shop should have drums that used to contain caster oil. This is easily cleaned out. Before you do an UDS consider this: http://www.thesmokering.com/pits/met...by/default.jsp this might help you too: http://www.bbq-brethren.com/forum/sh...&postcount=211 enjoy, -rob
  2. yankeerob

    Baby Back Ribs. One Chance. Newbie.

    I have a Little Chief electric that's almost like a cold smoker. When I'm going over to a friends house for a BBQ i've been known to take 3 racks, remove the membrane, cut in half, slather and rub and smoke them for an hour in the chief. Then they are wrapped in foil and refrigerated. When I get...
  3. yankeerob

    Home made smoker for brother in law

  4. yankeerob

    My UDS smoke

    mighty fine eatin over there! -rob
  5. yankeerob

    Home made smoker for brother in law

    That's real nice work my friend! My tenant who is a master welder in the food business [stainless] offered to build me a smoker after he learned I was buying a Tall boy. I did some research and found it would actually cost less to get a Tall boy from the Guru folks. I'm curious as to your...
  6. yankeerob

    Help - Monster Brisket (with pic)

    This is my adapted Paul Kirk method: Bring your pit up to 235. Trim the fat to 1/4 inch thickness. Mark the flat end by making an end cut perpendicular to the grain. Slather with mustard and sprinkle with rub. Insert probe into meat. At 165 - 170 remove the point and foil the flat. When th flat...
  7. yankeerob

    My Rub experiment

    I did a little experiment with ribs last weekend. I had 2 racks after I applied mustard on one of them I sprinkled straight paprika then my rub. The other I just used rub after the mustard. When it was all done the paprika rack had a wicked red ring penetrating the meat - almost looked...
  8. yankeerob

    Substitute For Mustard?

    The reason why you use mustard or any slather is to obtain bark which is desired in brisket and pork butt but not so much in ribs. The term "rub" is a bad name. It should be called seasoning. You NEVER rub it with your hands after it's been sprinkled on in competition. The reason why is it...
  9. yankeerob

    off premise catering ny

    It's a catering worksheet. -rob
  10. yankeerob

    Substitute For Mustard?

    Miracle Whip as detailed in Paul Kirks "Championship BBQ" book. -rob
  11. yankeerob

    Who is going to Lake Placid?

    I will ask around but I think there is a judging class. I know that 6-7 Grand Champs I smell Smoke team is doing a class on competition chicken and ribs that would be worth taking. I think it's $90. I am pit master for GMS and we should have a team of 4 there. The best time to come is around...
  12. yankeerob

    How much price per person?

    Unless I'm doing just pork shoulder I use TOTAL COST * 4. The total part is raw meat, materials, fuel/wood, etc... When I do pulled pork I do it by the pound. $9 lb and i figure 3 servings to the pound. -rob
  13. yankeerob

    Extra Racks ?

    My local Ace hardware store carries a "universal size" grate that comes in 2 sizes. The smaller size fits my Tallboy and I have 2 large in my double barrel. -rob
  14. yankeerob

    Newbie Question: How Much Charcoal To Use In Fire Box

    Here ya go: http://www.virtualweberbullet.com/fireup2.html -rob
  15. yankeerob

    Newbie Question: How Much Charcoal To Use In Fire Box

    If you have a vertical take a look at "The Minion Method" to get you started. I start with a weber chimney topped off. I load about half way then add a few chunk hickory then top off. Natural lump burns hotter and faster than briquettes. After the coals are greyed - about 15 to 20 minutes toss...
  16. yankeerob

    Mustard?

    Fast Eddie (Maurin) has been known to use miracle whip. Whatever you do paint it thin! Do this make 2 racks or split a rack in 2. Do one with mayo and one with mustard. Which one is better? Hmm, maybe i'll do this experiment as well. -rob
  17. yankeerob

    New England Events and our schedule

    Who do you compete as? -rob
  18. yankeerob

    Need help locating supplies

    chunked hickory and mesquite from Walmart and lump charcoal from a coop supermarket or hardware store. -rob
  19. yankeerob

    Chips or Chunks?

    I like to use a combination of Hickory, Oak and Cherry. The only Oak I can find is bagged chunks from WalWorld. The cherry and oak are logs which I split off into sticks. I use equal parts by weight. The one competition secret I will give you is to remove the bark. -rob
  20. yankeerob

    New England Events and our schedule

    http://home.comcast.net/~gailymvt/ The link above is a list of events around our neck of the woods. Of these our team will be doing the following: July 4-6, Lake Placid, NY July 18-20 Troy, NY OR Brookline, NH (Brookline is closer) July 25-27 Harpoon Aug 15-17 Husdon Valley Ribfest Sept 5-7...
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