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Smoked Pork Roll, an almost failed experiment
Great idea. At BJ's I can get a whole Taylor Ham tube probably around 2 or 3 pounds. Might try smoking that and slicing it. Nothing like a Taylor Ham, egg & cheese on a roll with S&P in the morning. -
BBQ ENG's Fattie Throwdown #2 - Carnival Fatties (the food).
Dude, that is very cool! My kids are going to go nuts over this. -
UDS lid question
I cut them off with a sawzall. It worked great and came out very clean. Used a new blade for each drum. The flat lids fit perfectly.- cigarbque
- Post #6
- Forum: Charcoal Smokers
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UDS lid question
Thanks Dave, I will probably cut the lid off with a jig saw and a metal blade. I was looking to see if the open head lids will fit on this kind of drum or will I need to get a Weber style lid for it.- cigarbque
- Post #3
- Forum: Charcoal Smokers
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UDS lid question
Socred three great closed lid drums today plus three good open flat lids. Is there a way to remove the closed lid and then use the flat style on them? I don't have any Weber style lids and was hoping to ust the flat ones. Thanks.- cigarbque
- Thread
- Replies: 6
- Forum: Charcoal Smokers
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ice fishing!!!
Fantastic! I love hard water fishing. My ice is all gone here in NJ (thank God). In a week or so I'll break out the yak and the fly rod and go after the Crappie. Great looking pike. -
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BBQ Challenge Biscuits and Gravy - Lots of Qview
Bravo! Points to you. Thanks for the QVIEW. -
Oak or Maple?
Josh, I live in a heavly wooded area of north western NJ. 80% of what we have here is ash and that sure looks like what you have there.- cigarbque
- Post #8
- Forum: Woods for Smoking
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UDS cooking tips
Thanks Chris, this got off topic for a bit. I have cooked two solid weekends so far on my new UDS. I will cook again this weekend. So far I like it but my BGE is much more stable with temps. It seems I need to monitor my drum all the time. It does have more room and it was fun to build. I just...- cigarbque
- Post #13
- Forum: Charcoal Smokers
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Lump Charcoal Database
It's a great source of info on lump. The best there is. The site has been around for ages. I first saw his posts on the BGE forum 11 or 12 years ago.- cigarbque
- Post #2
- Forum: Woods for Smoking
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Smoked Pork Chili Relleno Chimichangas
That looks awsome. I will have to try that soon. Thanks. -
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Butts and other stuff.........
Looks great! I think I could be there in about 24 hours if I drove striaght through. -
Fattie Foie Gras
It tastes very good. Very different. I will get a picture of it sliced in the morning. Half of it's gone already. The cual fat worked out great. It has a very gamey flavor becuase of the goose liver and the duck. I love a gamey flavor so it worked for me. I'm going to try a more stnadard fare... -
Brisket on the UDS QVIEW
^not great on measuring things but this is my basic rub. 1/2 cup paprika 1/4 cup garlic powder 1/4 onion powder 1/8 cup chili powder 2 tbs chipotle powder 1/4 brown sugar 1/4 cup black pepper 1/8 cup kosher salt I would have used cummin but I was out of it. I inject my brisket with beef broth... -
Brisket input needed
Grinder, I spritz mine with 50% beef broth & 50% apple juice. For the rub I use a basic rub and then rub again when I foil. -
Another Salami for slicing
Wow, that looks so good. I would love to try doing that some day. Great job. -
Brisket on the UDS QVIEW
Put a packer on at 11:00 last night. After the cooler rest around 10:00 this morning. I got up every two hours to check on things. My first all nightere with the drum. The final product.
