The brotherhood of the UDS

[Willie]

Picked up the barrel today, got the firebox built, and got two grates. The barrel had palm oil in it...used to make soap. I washed it out with bleach, simple green, and dawn dish soap. Anything else I need to do before I put the parts in and burn it good?

I would go ahead and cut my holes for the valves in the bottom and set a raging garbage fire in there to make sure you get everything out.

This is what I did, but filled it with fire wood and let it go. Got up this morning, coals were still hot, so threw the rest of the wood in and got the fire going again. Should be good to go after this.

[assateague]

I'll give you $1251 bucks to kiss my ass.

Back to your fancy UDS thread!

I will consider doing it for $1200.

[FlintRiverFowler]

ImageUploadedByTapatalk1375453411.137026.jpg

Pork loin roast.
The pan is gona go under to catch drippings and keep the atmosphere moist inside the drum.
When the cook is over I'm gona strain the shit and goop out and use what's left as a gravy when I serve it.

[assateague]

Buddy's gonna get me a few eels, hopefully by Sunday morning. Gonna put them on with a deer shoulder in the afternoon.

[FlintRiverFowler]

Buddy's gonna get me a few eels, hopefully by Sunday morning. Gonna put them on with a deer shoulder in the afternoon.

What's the cook time on an eel?

[assateague]

On a smoker, I'm not sure. On the grill, about 15 minutes on low, as low as possible. I think on the smoker, I'm going to try and keep it about 170, if possible, and maybe put some foil under it. If the skin cracks, the fat will run out and they get dry as fuck. I've never had it smoked (at least by me- I've eaten it smoked in Korea hundreds of times), so we'll see. It's gonna be an experiment. But that deer shoulder is thin and pretty fat free also, so I think I need low temps all around.

[jehler]

On a smoker, I'm not sure. On the grill, about 15 minutes on low, as low as possible. I think on the smoker, I'm going to try and keep it about 170, if possible, and maybe put some foil under it. If the skin cracks, the fat will run out and they get dry as fuck. I've never had it smoked (at least by me- I've eaten it smoked in Korea hundreds of times), so we'll see. It's gonna be an experiment. But that deer shoulder is thin and pretty fat free also, so I think I need low temps all around.

will make the deer taste fishy

[assateague]

You think? I'm planning on loading the smoker basket with wood, far more than usual. I want heavy smoke flavor on the deer. I did salmon with ribs once, and no problems, but now you have me concerned, dammit.

[jehler]

You think? I'm planning on loading the smoker basket with wood, far more than usual. I want heavy smoke flavor on the deer. I did salmon with ribs once, and no problems, but now you have me concerned, dammit.

maybe not, i did salmon and hunter sticks at the same time and i swear the hunter sticks tasted fishy, could have been some of the duck in the sticks or maybe because salmon is so oily, could be because i have such a damned sensitive tongue, could be in my head... 50/50?

[assateague]

50/50. If I don't get any eels, it's going to be a moot point, anyway. Am curious to see how this deer shoulder turns out. I'm scared I'm going to make it too dry, which is why I'm going heavy on the wood. I figure I'm going to only have half the time to get all the smoke flavor in there.

[FlintRiverFowler]

Well my shit turned out fucking good. Did a Boston butt with it in case it wasn't but both were awesome. Wife's g-ma had an episode wit her blood pressure and went to the ER this afternoon so I didn't get to photograph or document how I cooked today (partially in the oven while we were at the hospital) but I will definitely be using a drip pan/ water pan from now on.

[(MT)Montanafowler]

ImageUploadedByTapatalk1375453411.137026.jpg

Pork loin roast.
The pan is gona go under to catch drippings and keep the atmosphere moist inside the drum.
When the cook is over I'm gona strain the shit and goop out and use what's left as a gravy when I serve it.

fuck yeah! looks damn fine man!

Well my shit turned out fucking good. Did a Boston butt with it in case it wasn't but both were awesome. Wife's g-ma had an episode wit her blood pressure and went to the ER this afternoon so I didn't get to photograph or document how I cooked today (partially in the oven while we were at the hospital) but I will definitely be using a drip pan/ water pan from now on.

beer pan my friend, always a shitty beer too. have you tried a beer assed chicken?

[FlintRiverFowler]

Used a bunch if stuff in the pan apple juice, vinegar, orange juice, soy sauce, turbinado sugar, brown sugar, garlic, onion powder... Then caught the drippings from the meat and strained it and used it for a gravy for the roast, damn fine. Wish I had pics to prove it.

[(MT)Montanafowler]

Used a bunch if stuff in the pan apple juice, vinegar, orange juice, soy sauce, turbinado sugar, brown sugar, garlic, onion powder... Then caught the drippings from the meat and strained it and used it for a gravy for the roast, damn fine. Wish I had pics to prove it.

i believe it...taking my dutch out into the bush this next week just to eat good. what do you recommend for a 25 year old that needs food in 3 or less hours?

[FlintRiverFowler]

Never cooked in a Dutch oven... What do you cook in there? Soup?

[FlintRiverFowler]

ImageUploadedByTapatalk1375490908.414413.jpg

ImageUploadedByTapatalk1375490927.300780.jpg

[(MT)Montanafowler]

Never cooked in a Dutch oven... What do you cook in there? Soup?

anything, it is an oven after all! no, seriously, you can cook anything, even bread. i'm taking my kit down this week so we can make group pizzas on the creekside. my boss is gonna shit bricks when he gets to use my lid lifter that doesn't dump coals into the food.

[(MT)Montanafowler]

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ImageUploadedByTapatalk1375490927.300780.jpg

looks bomb after you ditch the wine!

[Feelin' Fowl]

Used a bunch if stuff in the pan apple juice, vinegar, orange juice, soy sauce, turbinado sugar, brown sugar, garlic, onion powder... Then caught the drippings from the meat and strained it and used it for a gravy for the roast, damn fine. Wish I had pics to prove it.

i believe it...taking my dutch out into the bush this next week just to eat good. what do you recommend for a 25 year old that needs food in 3 or less hours?

Cobler. (Pie filling covered in cake mix)

[Redbeard]

ImageUploadedByTapatalk1375490908.414413.jpg

ImageUploadedByTapatalk1375490927.300780.jpg

looks tasty

[Redbeard]

ImageUploadedByTapatalk1375490908.414413.jpg

ImageUploadedByTapatalk1375490927.300780.jpg

looks bomb after you ditch the wine!

oh come on MT learn to enjoy some of the finer things in life once in awhile

[(MT)Montanafowler]

Used a bunch if stuff in the pan apple juice, vinegar, orange juice, soy sauce, turbinado sugar, brown sugar, garlic, onion powder... Then caught the drippings from the meat and strained it and used it for a gravy for the roast, damn fine. Wish I had pics to prove it.

i believe it...taking my dutch out into the bush this next week just to eat good. what do you recommend for a 25 year old that needs food in 3 or less hours?

Cobler. (Pie filling covered in cake mix)

that was a given, 4 of us need something besides healthy food

[(MT)Montanafowler]

ImageUploadedByTapatalk1375490908.414413.jpg

ImageUploadedByTapatalk1375490927.300780.jpg

looks bomb after you ditch the wine!

oh come on MT learn to enjoy some of the finer things in life once in awhile

like cheap whiskey? i enjoy that too much at times...

[Feelin' Fowl]

Used a bunch if stuff in the pan apple juice, vinegar, orange juice, soy sauce, turbinado sugar, brown sugar, garlic, onion powder... Then caught the drippings from the meat and strained it and used it for a gravy for the roast, damn fine. Wish I had pics to prove it.

i believe it...taking my dutch out into the bush this next week just to eat good. what do you recommend for a 25 year old that needs food in 3 or less hours?

Cobler. (Pie filling covered in cake mix)

that was a given, 4 of us need something besides healthy food

that cake isn't very healthy...

[(MT)Montanafowler]

Used a bunch if stuff in the pan apple juice, vinegar, orange juice, soy sauce, turbinado sugar, brown sugar, garlic, onion powder... Then caught the drippings from the meat and strained it and used it for a gravy for the roast, damn fine. Wish I had pics to prove it.

i believe it...taking my dutch out into the bush this next week just to eat good. what do you recommend for a 25 year old that needs food in 3 or less hours?

Cobler. (Pie filling covered in cake mix)

that was a given, 4 of us need something besides healthy food

that cake isn't very healthy...

and what is that's cooked in two pounds of butter?

[aunt betty]

This is what you REALLY want.

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[Willie]

Okay, need some direction. Planning to smoke a couple racks of ribs on Saturday, but need help with a rub recipe. I've looked in the cooking section and don't see one. Anybody care to post one or PM one to me, please? Also need help on cooking time and temp. I see TK does an hour on each side, wraps in foil, and then another hour on each side. Is that standard procedure? This will be the first go at it with the smoker. Thanks!

[assateague]

I followed his advice regarding the time, temp, and foil and they've some out fantastic.

Here's what I use. Haven't tried the mustard yet, though.

8 Tbs brown sugar
3 Tbs salt
3 Tbs Black pepper
3 Tbs Paprika
2 tsp garlic powder

That's it. Mix it up, and rub it on. That is enough to do one big rack, in my opinion. I suppose you could cut it down a little, but I prefer to have a little more than necessary instead of trying to make it stretch. I also remove the membrane. I think it makes them way more tender and easier to eat.

[Willie]

I followed his advice regarding the time, temp, and foil and they've some out fantastic.

Here's what I use. Haven't tried the mustard yet, though.

8 Tbs brown sugar
3 Tbs salt
3 Tbs Black pepper
3 Tbs Paprika
2 tsp garlic powder

That's it. Mix it up, and rub it on. That is enough to do one big rack, in my opinion. I suppose you could cut it down a little, but I prefer to have a little more than necessary instead of trying to make it stretch. I also remove the membrane. I think it makes them way more tender and easier to eat.

Cool...thank you. And you don't put any water pan or anything like that in the smoker, correct? Do you drizzle any honey or sauce on them, or just keep them dry?

[FlintRiverFowler]

Okay, need some direction. Planning to smoke a couple racks of ribs on Saturday, but need help with a rub recipe. I've looked in the cooking section and don't see one. Anybody care to post one or PM one to me, please? Also need help on cooking time and temp. I see TK does an hour on each side, wraps in foil, and then another hour on each side. Is that standard procedure? This will be the first go at it with the smoker. Thanks!

Here what I do with mine and they come out perfect.
I use bad Byron's butt rub...pretty common and readily available. Coat the ribs in regular mustard then put the rub on but don't go too heavy with the rub..
Then I use apple juice, orange juice, a little rub, a ton of brown sugar and some red wine vinegar to make my mop. Then I pile a little brown sugar along the top of the rack.
I cook at 250 for three hours and I don't flip them... meat side up always. Mop them every 30 - 45 mins.Soak some applewood chips the night before. When you first start use dry ones and then after those quit smoking start using the wet ones I add some every other time I mop. I like heavy smoke flavor.
After three hours wrap them up continue cooking at 250 for TWO hours. When you unwrap them be careful bc they will be tender as hell and might fall apart and they are gona look nasty. Add some more wet wood chips and get the smoke going. I like to slowly let the drum go to 300 in that last hour to help firm the ribs back up. Ten minutes before you take them off sauce them up and let it caramelize.
This makes for some damn good ribs.