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Rajun Gardener

Member Since 02 May 2016
Offline Last Active Today, 03:59 PM

Topics I've Started

UDS build and eventually some cooking

15 February 2018 - 05:13 PM

I've been wanting to build a UDS=Ugly Drum Smoker for a while and finally found a drum with food grade stuff in it.  As it turns out it came from a pepper company that I didn't know existed close to me. It's like I've been living in a cave, how didn't I know this?

 

Here's the beaut

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Check out the contents

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And the packing label

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So I google and find their website, they're a big player in the sauce business and sell a few BBQ sauces too

http://www.bulliardshotsauce.com/

http://peppersunlimi...vice/lasupreme/

http://peppersunlimi...-local-legends/

 

 

They even custom blend if anyone is interested.

http://peppersunlimitedofla.com/

 

 

Stay tuned for details, I should be done and do a test run this weekend!!!


Hot and fast brisket gravy

11 February 2018 - 09:52 PM

It's probably sacrilegious in Texas but I made a gravy with a brisket, YEP THAT HAPPENED.

 

This is just the flat, I kept the point for later.

 

 

Smoked a little, 30 minutes maybe over the coals. You can see it's on the top rack, temp was at 300

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I added beef consomme, broth, onions and mushrooms in a roasting pan and Wrapped for an hour then added potatoes and let it go for another 40 minutes.

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Pulled it and let it rest. It looks like soup, I think next time I'll use less broth

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It gets hot fast, this was 3 hours in the cook

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Sliced it after an hour rest while the gravy was reducing, Look at that smoke ring, it shouldn't be there with the little time I had chips on the coals.

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Here's your standard wanna be pitmaster pic of the tenderness

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I put the slices in the Tupperware and covered it with the fixings that were steaming hot to let it rest and soak up flavor. This has a heavy beef flavor and would make a good sandwich.,

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I made burnt ends from that chuck that was left on the cutting board. I made a sweet sauce and cooked them covered for a while in the pan then over the coals then back to the pan. These came out great for an after thought. Juicy, sweet and sticky nuggets.

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The best part is I still have the point to make burnt ends later. 


Another seed starting method

09 February 2018 - 03:51 PM

Here's how I do it, YMMV.

 

I never did get the starting seeds in a baggy thing, it's probably because I start so many plants.

 

Here's the way I do it will much success. I'm using a Walmart tote with a cover that a 1020 tray will fit it for a little greenhouse/dome/germination chamber. You can use the same method using the plant starting domes, I use this big one to get hundreds of seeds started all at once and I only need to use 1 heat mat and small space for that to happen.

 

I don't like peat, If I use it then it's usually a light topping to cover the seeds. peat dries out hard and that's not good for sprouts. I usually use MG potting mix with moisture control and 3 months feeding, It's the blue bag.

 

I plant in 1 container and separate them after they get 1st set of true leaves. This allows me to start 50 seeds and be done with that variety.

I'm using these cheap loaf pans that most stores sell for a pot with about 10 holes in the bottom.

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I sift the potting soil with 1/4" hardware cloth and fill the container then I set them in a "odd job" tub from the big box stores to soak up water. After they are thoroughly wet I remove it and let it drain for about 30 minutes.

I lay the seeds in the container then cover with either potting soil or seed starting mix.

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I have the Walmart tote sitting on a heat mat on a desk. 

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I open it up a few times a day to get air and as soon as the first seeds pop I take that container out and set it on top of the tote on another heating mat  under lights. This will prevent damping off due to it not being in a humid environment and the ceiling fan is blowing on them 24/7. The lights help with leggyness till they go to the greenhouse.

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Once all are up I bring them in the greenhouse to grow big enough to transplant.

 

Here's some bell peppers I started Jan 16th

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I realize this won't work in every climate but it's adaptable just get creative.


Testing a new rib recipe

28 January 2018 - 03:22 PM

I'm using Malcom Reeds wrap method on these baby backs. I just wrapped and they're back on the pit. The wrap is butter, brown sugar and honey, cook till tender then remove and add glaze/sauce. I also tried to make tasso with pork steaks, I just pulled them and they'll be great for beans, spicey and dry like pork jerky.

 

This is the cheapest I ever found baby backs.

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All about that Butt

25 January 2018 - 12:42 PM

I went to the store yesterday and saw butts on sale for .98¢ a lb so I bought one. Last night I cleaned it, injected it and marinated it over night. I'm about to light the grill and slow cook/smoke it all day.

 

I'm all set up and it's cooking as of about 10AM. I'll need to go to the store for a drip pan but I'm finished for a few hours.

I set up the coals using the snake method and used a charcoal starter chimney to start a few coals and added them to the charcoal snake, the temp is holding steady a little over 225.

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11:30 update:

The temp settled in at 225 and it looks like I may need to add a few more coals at the end of the cook by the distance the snake burned. I'll check it in a few hours with a thermometer and adjust accordingly. I started it fat down and just flipped it, it's looking good so far.

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