Snack stix

[backyard bbq]

I made some high mountain snack sticks yesterday and just got em out of the ref to cut up into short pieces. My question is, since they been in the ref can I leave them out on the counter for a few days? I was going to take some to work. I will post some pics.

 

[backyard bbq]

Grounded down a 1/2" #8 LEM stuffing tube to fit the Weston #8 Grinder.  Worked like a charm.

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• backyard bbq
• Jan 14, 2013

Grounded up a 3 pound chuck and a 3 pound Boston.  Mixed up with the Hi Mountain Pepper / Garlic Mix and I added a little Cayenne, Paprika & brown sugar with it.  Really came out nice.  Stuffed and in Ref overnight.

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• backyard bbq
• Jan 14, 2013

Next morning bringing to room temp on the good ol' hockey stick prior to smoker.

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• backyard bbq
• Jan 14, 2013

Smoke Temp set in UDS around 110-120 for first 2 hours no smoke.  Then 2 hours at 140 with smoke(hickory).  Bumped the temp up then to around 155-165 to finish them off to int 155ish.  Total time was somewhere around 6-7 hours.

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• backyard bbq
• Jan 14, 2013

Until I get my smoke house built I rigged up the UDS to hang the Sticks.  lol.  It actually worked very nice!

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• backyard bbq
• Jan 14, 2013

Bloomin'

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• backyard bbq
• Jan 14, 2013

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• backyard bbq
• Jan 14, 2013

These came out awesome.  The smell was insane and they set-up real nice!  The extra spices really added the kick I was looking for.  Thanks for everyone on here for all the helpful info and guidance!

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• backyard bbq
• Jan 14, 2013

 

[lu1847]

Those look killer! Nice job!

 

[backyard bbq]

thanks.  you a vikes fan?  SKOL VIKES!
 

 

[lu1847]

No. Packers! I know I know. Lol.

 

[lu1847]

Did you pour smoke for just the 2 hrs? I did some today and went one hour no smoke at 110 then 135-140 with 4 hr smoke them poached to 155. Think I got a little to much smoke. Oh I used a amnps and 17mm casings.

 

[smoking b]

From where I'm sitting those look mighty tasty 

 

[backyard bbq]

Hahaha woops sorry! lol

 

[backyard bbq]

Yeah for about 2 hours or so. I through a few chunks of hickory in there. I plan on using the a-maze-n when i get my smokehouse built.

 

[lu1847]

Thanks! Great job!

 

[dirtsailor2003]

What are you using in your UDS to achieve the low temps?

 

[backyard bbq]

By the amount of charcoal and adjusting the airflow. Had to babysit it a little but it wasn't all too bad.

 

[sam3]

Heck yea! Those look great!

 

[dirtsailor2003]

By the amount of charcoal and adjusting the airflow. Had to babysit it a little but it wasn't all too bad.

That's good to know. I have two barrels that I am going to turn into UDS. I can't get my GOSM anywhere below 130* so it is good to know that the UDS is capable of that.

 

[themule69]

looks great. thanks for the pics.

david

 

[woodcutter]

Sticks look great. It nice to add your own flavors to get your own custom sticks.
 

 

[unionguynw]

I'm really impressed that you were able to do those on your uds! That took some serious pit control!