• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

smoking UDS build and eventually some cooking

You'll be surprised how many Cajun products you can find around the country. Back in the early 90's I could buy roux in Va & NC.
 
Here's a list I made from the best boudin in the country, I'm surprised there's that many places that make it. This list came from http://boudinlink.com/boudin-by-location/ They rank boudin.
 
[SIZE=14pt]AZ Phoenix[/SIZE]
 Baby Kay’s Cajun Kitchen B+   
[SIZE=14pt]AZ Phoenix[/SIZE]
 Schreiner’s Sausages A-     
[SIZE=14pt]CA Alto Palo[/SIZE]
NOLA Alto Palo C
[SIZE=14pt]CA Angeles Los[/SIZE]
 Jody Maroni’s Sausage Kingdom B-   
[SIZE=14pt]CA Berkley[/SIZE]
 Taylor’s Sausage @ Angeline’s Louisiana Kitchen A  
[SIZE=14pt]CA Francisco San[/SIZE]
  Boxing Room (Boudin Ball) C+   
[SIZE=14pt]CA San Fransisco[/SIZE]
 Range Bros from Prather Ranch Meat Co A
[SIZE=14pt]DC Washington[/SIZE]
C  Acadiana (restaurant) C/A    
[SIZE=14pt]DC Washington[/SIZE]
C  Acadiana – Shrimp “Boudin ” (super tasty)
[SIZE=14pt]FL Pensacola[/SIZE]
 Cajun Specialty Meats A-    
[SIZE=14pt]ID Boise[/SIZE]
 Chef Roland’s Cajun Cuisine B   
[SIZE=14pt]OR Portland[/SIZE]
 Acadia : New Orleans Bistro B+  
[SIZE=14pt]PA PHILADELPHIA[/SIZE]
 D’Angelo Brothers C     
[SIZE=14pt]TX Arthur Port[/SIZE]
 Nick’s Grocery B-     
[SIZE=14pt]TX Arthur Port[/SIZE]
 Judice’s Franch Market B+    
[SIZE=14pt]TX Arthur Port[/SIZE]
 Boudain Hut B-     
[SIZE=14pt]TX Beaumont[/SIZE]
 Beaumont Boudin Company  C    
[SIZE=14pt]TX Beaumont[/SIZE]
 DJ’s Jalapeno Boudain  B+    
[SIZE=14pt]TX Galveston[/SIZE]
 Leo’s Cajun Corner C    
[SIZE=14pt]TX HEB[/SIZE]
(store brand) - TEXAS C     
[SIZE=14pt]TX Houston[/SIZE]
Holmes Smokehouse  C
[SIZE=14pt]TX Houston[/SIZE]
 Boogie’s BBQ A-     
[SIZE=14pt]TX Houston[/SIZE]
 Burt’s Meat Market B    
[SIZE=14pt]TX Houston[/SIZE]
 Burt’s Meat Market – BEEF BOUDAIN B 
[SIZE=14pt]WA Seattle[/SIZE]
 Uli’s Famous Sausage ??    
[SIZE=14pt]WI Washington Port[/SIZE]
 Bernie’s Fine Meats C-    
 
 
I fired up big ugly again for a "brisket thing" I bought, the butcher butchered this thing to crap. I bought it a while back from the marked down box figuring I couldn't go wrong for the price. I think they must trim a whole brisket then cut it in half seasoned.
100_2841.JPG

100_2840.JPG

This is a small roasting pan, it shrunk that much, I noticed the butcher cut 90% of the fat off the point and left it like a flap of meat. You can see the right side where I tasted a piece. I overcooked this thing, it's perfect for pulled beef.
100_2845.JPG

Cooked at 250F without smoke then in the pan with a cup of beef broth till it reached 205F.
100_2847.JPG

 
Smoke ring without smoke!!! Put it on the cooker cold from the fridge and BAM=it's there.
100_2846.JPG

 
 
 
Since the drum is fired up I added some pecan and I'm smoking some Ghost peppers to make salt!!!!!!
 
 
 

Attachments

  • 100_2844.JPG
    100_2844.JPG
    265.9 KB · Views: 80
  • 100_2842.JPG
    100_2842.JPG
    241.5 KB · Views: 78
I finished the Smoked Ghost salt last night and it came out with a milder smoke flavor than I thought it would. I kept the peppers on the smoke for about 4 hours till they were actually dried out and started to roast a little.
100_2848.JPG

 
It has a good flavor but I won't know exactly till I cook with it vs just tasting it.
100_2873.JPG
 
Damn dude did you nuke it? :lol:
 
Nice smoke ring and bone pulled clean so it looks legit, let us know how you did that!!!! 
 
Now that I have time to respond. I ran the drum at 290 through the cook. At 165 I put it in the pan and covered it with foil. I didn't add anything, that's just pork juice. When I thought it was getting close to 190 I used the temp probe but it was at 200 already so off it came.
 
Then company showed up with food so I didn't eat it besides tasting pieces here and there.
 
So the plan was to do them for lunch then my sister showed up with 3 tickets to a benefit BBQ so once again I didn't eat any. The bbq wasn't bad but the sides were crap.
 
20181021_115426.jpg

20181021_121316.jpg

 
 
And finally for supper I made German potato salad and sandwiches. They were good and that sauce worked great on both! This was a sloppy sandwich, next time I'm using poboy buns.
100_3119.JPG

100_3120.JPG

 
 
 
I woke up with a forecast of rain all day and didn't have a clue what to cook. The normal BBQ shows were on Discovery channel so I went to the store. I ended up getting a rack of baby backs, turkey wings, chicken parts and a whole beef shank.
 
The shanks were on sale and I asked the meat dept if they had whole shanks, I didn't know they had those hiding. I really didn't think they received them whole and cut them on site since i's a big store. Bonus information for later use!!!!
 
The shank will be for tomorrow when I doctor it up some more, the Q with rice dressing and potato salad was awesome for tonight.
100_3559.JPG

100_3561.JPG

100_3568.JPG

 
 
I cleaned off the junk from the shank and smoked it for 2 hours before I transferred it to a Magnalite roaster to finish in the oven layed on a bed of onions and bells.
It was bigger than I thought it would be. This is a pic of the tag after it got wet and I used the tray as a dumpster. I forgot to get a pic of it wrapped, it's huge.
100_3553.JPG

cleaned up most of the fat and silver skin.
100_3555.JPG

Dressed for the party
100_3556.JPG

Smoked and ready for a nap with Better than Bouillon beef base.
100_3557.JPG

100_3558.JPG

3 more hours at 275 in the oven and it's looking good.
100_3569.JPG

I had to taste it, loving that smoke color
100_3570.JPG

I didn't know the bone is on one side as you can see.
100_3572.JPG

 
More to come mañana!!
 
 
 
 
 
My son came during the holidays and I gave him my UDS so it's back to the stick burner till I build another one. I already have the barrel so it shouldn't be too long but here we go.
Costco prime brisket
100_3774.JPG

100_3775.JPG

100_3786.JPG

 
On the smoker burning pecan. It's really kinda late to start but I had to run around this morning. I'm gonna try the hot and fast method and hopefully not burn it.
100_3787.JPG

 
 
 
 
 
 
 
 
 
 
Back
Top