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Recent content by grindstaff3
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I actually didn't foil at all. I usually foil at 165 but didn't this time to see what it would do. I think it took longer but if you have the time I recommend it. Bark was great. Thanks by the way.
And the fattie was stuffed with pepperoni and mozz cheese. I wish I would have put marinara...
Sorry its so late, but better late than never. I smoked a 6.16 lb butt on my UDS. It took over 10 hrs but turned out great. trying to practice for first comp this august.
that's what i was thinking, but you never hear of a sweet kansas city style finishing sauce. didn't know if one even existed. I just thought it might be something to try to give a bit of an edge on pork. I've never tried to thin out bbq sauce so didn't know if that just makes it taste...
what would you guys use (if anything) for a finishing sauce at a kcbs event? i didn't know if soflaquer's sauce was too vinegar for kcbs. should i thin out some bbq sauce with water?
Thanks Cman, we are trying to figure out a way to position the ribs to get a good view of the top but also being able to see the smoke ring. It's amazing how determined one can get when it comes to putting meat in a styro box with lettuce haha.
Hey ALX, thanks alot for the critique. got a couple questions, how do you not get brush marks from the sauce? and do you have any tips or how to's on chicken? I have never done chicken in my life and it's one of the categories. Thanks again, we can use all the help you guys can give
smoked two racks of stl ribs on uds. wrapped after 3 1/2 hrs for about 45 min then finshed for another 45 min. please critique box. we are getting ready for a comp in august and it's our first comp and first box. please be honest, we can take it
Well I'm using a weber lid and it's just a tad loose. I also had to do some doctoring on the barrel when i made it, it had some dents at the top. The lid doesn't fit like a lid would from a new barell, like i said just a little loose. I can see smoke barely puffing from the edge in certain...
Hey thanks alot everybody. I do have a question though. I obviously used way too much coal. My uds is still at 190* after 35 hrs of burn and all vents have been closed since 10 last night. This also means that my uds doesn't seal off completely. Should I worry about this or not? I was...
9.6 lbs, took 12 hrs. Stayed at 230* for most of the time, rose to 270* after a while and I couldn't get it back down, even with all intakes closed. I should have wrapped a little earlier, didn't get to it till 175*. The burnt ends turned out great. Now I need to work on slicing and getting a...
Hey everyone, just wondering what do people put on their briskets before they turn them in for comps that makes it shine? Is it just watered down bbq sauce or a little more complex?