Weekend QView feat. Ribs, Moinks, Dudestrami, Wings, BC Chicken, and Beans.

Discussion in 'Pork' started by thunderdome, Jan 19, 2010.

  1. thunderdome

    thunderdome Master of the Pit

    As always, I dont know which subforum to put these QView threads in, so this time I went w/ Pork

    I planned for a lot of smoking this past weekend on my UDS. I wanted to really put it to the test. If anyone wants to know what wood/charcoal/lump I used or times, just holler. Thanks to Dude Abides for the Dudestrami info!

    Believe it or not, most of this was for wife and I, either during the game and/or to foodsave. Here are Saturday and Sunday’s escapades


    SATURDAY:

    Rack of Spare Ribs with the mixture of rubs (brown sugar, honey and mustard not shown)




    This was the first time I used the “Arizona Rub”. Surprisingly spicey, but not in a bad way



    St. Louie’d



    Thrown on the UDS for it’s second voyage



    Chuggin along nicely. Still begging for a paint job



    Starting on the Moink Balls



    Seasoned Meat w/ Famous Daves, Lowrys, Onion flakes, and Pepper



    Mozarella in the middle…next time I’m trying cheddar



    Macro’d. Slightly bigger than planned



    Thrown on w/ the Spares
     
  2. thunderdome

    thunderdome Master of the Pit

    Almost done




    Macro




    MMMMmmmmmmm




    Here they are pulled off. Did a 3-1.5-0.5




    Sliced





    I forgot to mention that I grilled up a dozen wings too




    I shredded the Riblet section of the Spares, and got all the bones out, and threw them in a Tupperware overnight, to be used in some beans the following day.


    SUNDAY:

    **Flashback to the day before, I began the soak on the Dudestrami. 6 hours with about 5 water changes






    Seasoned and wrapped….ready for bed at this point***
     
  3. thunderdome

    thunderdome Master of the Pit

    Now back to Sunday…Had two young chickens thawed and ready to smoke and pull for the foodsaver and this weeks dinners. Here are my two injections. It was a flavor battle between Yoshida, and Creole Butter.



    Here they are on my Cabela’s double Beer Can chicken rack, staring each other down in a battle royale…



    Ready to throw my seasoned brisket on with the birds



    Foiled the Dudestrami at 165, chickens coming along nicely



    Pulled off at 165, ready to be tented in foil for a little bit. Looks like Yoshida came out ahead in this one



    The Dudestrami was pulled, foiled, and here is my first peek



    Trimmed the fat cap off now while it’s still soft



    Starting to shred the Creole Butter one. It turned out fantastic for the record



    Creole Butter all pulled, and ready for foodsaving



    Now on to Yoshida’s



    Yoshida’s pulled and ready for the FoodSaver


    That’s All Folks!
     
  4. thunderdome

    thunderdome Master of the Pit

    P.S. Here are Mrs. ThunderDome’s world famous beans



    Maybe she’ll share the recipe if I ask, but no promises! All I know is the riblet meat made the cut this time
    And here is the Dudestrami which I finally sliced up yesterday after a nice long chill
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Man that all looks Great...[​IMG]
     
  6. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    So between the Yoshidas and the Creole butter chicken, which one was the winner or were they both about equal but different?

    ( remember ron will be closely watching for your answer. ) [​IMG]
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    That's a great looking long smoke on the UDS. Congrats. [​IMG]
     
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    It all looks good to me. I am waiting for an answer though.[​IMG]
     
  9. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks like a mighty fine weekend full of grub.
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that is really working that new smoker hard there for sure. I'm really glad you two could eat all of that and you didn't need any of our help out here in the smokey smokeyland. No everything looks great and you now know what that drum can take.[​IMG]just for the smoker. OK and you too.
     
  11. thunderdome

    thunderdome Master of the Pit

    I hope this isn't copping out...but they were both really good...just in different ways.

    The Creole Butter was probably the go-to version.

    The Yoshida's would always get thumbs up as well. I guess it depends if you feel like something on the sweeter side?
     
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Everything looks delicious. Nice job on it all.
     
  13. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    This is a really good post. Great que view....And looks unbelievably good....Points to Ya[​IMG]
     
  14. the dude abides

    the dude abides Master of the Pit OTBS Member

    Wow. That's a ton of food for ust you and the wife. That's my theory, smoking is a fair amount of work. Might as well load up the freezer whenever I cook.

    Everything looks like it turned out great. What did you think of the strami?

    [​IMG]for some amazing qview. What are you using for a camera and lenses?
     
  15. I need a Prilosec! LOL
     
  16. thunderdome

    thunderdome Master of the Pit

    Yes, it was a lot for us two. My freezer is full of good stuff. I need to order somemoreof those food saver bags for sure

    The strami was fantastic. It honestly turned out better than I had expected.

    The camera is just my pocket Canon 7.1 megapixel. I have had it awhile and it's a soldier.

    Nexium in this house!
     
  17. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeeeet!

    [​IMG]

    Next time you cut that fat cap off...... fry it up like bacon and crunch it up.... sprinkle a little on top of those beans..... woooohooooo!
    I'm tellin you guys... if you haven't tried this your missin out.
     
  18. thunderdome

    thunderdome Master of the Pit

    Would I have had to cut a little meat off w/ the fat cap? Since I cut off after cooking, it could basically just scrape the fat off, with no meat attached
     
  19. wmarkw

    wmarkw Smoking Fanatic

    WOW!! Nice smoke and thread!!
     
  20. gene111

    gene111 Smoking Fanatic

    nice looking spread there!!!!!
     

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