smoking UDS build and eventually some cooking

Rajun Gardener said:
Damn, I want to enter a comp just for the experience and see where I end up. I know I won't be last even if it's my first cook, I can't believe some of the boxes I saw during the last local comp.
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I've never even placed in a bbq competition. It's tough. Best I ever did was 3rd place in a chili competition. It's a lot of fun but it's expensive. No return on investment unless you actually place. I enjoyed the environment and the friendly shit talking though. Good people and good food.
 
I'm smoking beef ribs today using pecan. The drum is getting nice and seasoned, you can smell the smoke when you walk by it on hot days like we've been having.
 
The butcher is an airhead, he should've cut the small end of the rib to make it fit in the package. I couldn't see it in the package because it was under the rack.
 
The struggle is real but I'll make it work.
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Yer putting out some great looking que on the UDS Rajun.  Nice work my man!  
 
Thanks Smoken.
 
Today I cooked a rack of St Louis spares without wrapping or sauce. This was a test cook and man are those things awesome, perfect chew and makes you want to chew on the bone to get every bit. I used mustard as a binder and then 2 Gringos Chupacabra rub and spritzed about every 30 minutes with a 50/50 mix of apple juice and apple cider vinegar after about 2 hours on the drum. Total cook was 3.25 hours at 265F. I pulled them when a toothpick went in with little resistance. After I pulled them I set them in a tray to let cool 10 minutes before wrapping in foil to keep warm till supper.
 
These are off the chain addictive, the rub is what makes it awesome. I used some hickory chips for this cook. I didn't get a shot of the whole rack, I had to sample!!!
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I use a container of Savoies dressing mix and add more groundmeat, oinions and bell peppers. Brown the GM then add the dressing mix and veggies to cook for a while then I add a can of mushroom soup and a can of water, cook down about 15 minutes. Season as you like while cooking. Cook rice and add as much as you like. I make big batches to freeze. Don't mix all the rice at once, I like it with a little more gravy and if you mix the whole pot the rice will suck up the gravy while sitting.
 
You should be able to find this at walmart.
 
 https://www.walmart.com/ip/Savoie-s-Cajun-Dressing-Mix-16-oz/21995909
 
good looking ribs!
 
here's my UDS build:
 
i started out with a brand new (never filled), unlined steel drum.
i stripped the paint with an angle grinder, did a burnout, and then repainted the exterior with high temp grill paint.
it's mounted on a chopped up shopping cart, has a weber kettle lid, and uses a bbqguru for stress-free temp management.
 
https://imgur.com/a/vmdoc
 
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if you don't already know of it, check out bbq-brethren forum for tons of great resources
 
Rajun Gardener said:
I use a container of Savoies dressing mix and add more groundmeat, oinions and bell peppers. Brown the GM then add the dressing mix and veggies to cook for a while then I add a can of mushroom soup and a can of water, cook down about 15 minutes. Season as you like while cooking. Cook rice and add as much as you like. I make big batches to freeze. Don't mix all the rice at once, I like it with a little more gravy and if you mix the whole pot the rice will suck up the gravy while sitting.
 
You should be able to find this at walmart.
 
 https://www.walmart.com/ip/Savoie-s-Cajun-Dressing-Mix-16-oz/21995909
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Sounds delicious! But will have to wait until later this year when DH & I head south for the winter. No stores in the area carry it and, do you think I can find any information about the ingredients? It's on the "to-do list" for this winter.
 
This is the closest recipe I found that includes chopped giblets. The giblets give it that unique flavor, you can also use liver. If you don't like giblets and liver then just make it with meat. You do have to cook it for hours stirring and adding water when it gets thick and starts sticking to the pot, that's why we make a big pot and freeze the meat mixture to use later. This same dressing mix is awesome for cornbread dressing too. Just add cooked cornbread to the meat, that simple! Eggplant dressing can be made with this too.
 
Here's a jambalaya style dressing
 
More recipes, I'm sure you can find one you like
http://www.realcajunrecipes.com/?s=rice+dressing
 
Thanks for the videos! As for giblets, where I come from, everyone knows you can't make a good Thanksgiving gravy without the giblets! And, we use the liver, too.
 
I smoked a brisket today but changed it up a bit. I found a nice thick brisket except the tail end of the flat. I cut off the skinny flat and smoked it hot and fast using pecan seasoned with just S&P.. I wrapped at 156 and let it roll to 210. Took it off to check the jiggle and let it cool semi unwrapped then I wrapped it with a little Dale's sauce and beef broth. It's still cooling/resting but I had to show how it came off the drum.
 
Can we say Jiggle it Baby!!
https://www.youtube.com/watch?v=q5JrDk20rDA
 
Rajun Gardener said:
I use a container of Savoies dressing mix and add more groundmeat, oinions and bell peppers. Brown the GM then add the dressing mix and veggies to cook for a while then I add a can of mushroom soup and a can of water, cook down about 15 minutes. Season as you like while cooking. Cook rice and add as much as you like. I make big batches to freeze. Don't mix all the rice at once, I like it with a little more gravy and if you mix the whole pot the rice will suck up the gravy while sitting.
 
You should be able to find this at walmart.
 
 https://www.walmart.com/ip/Savoie-s-Cajun-Dressing-Mix-16-oz/21995909
Click to expand...
I think we may be the only place in the country where you can buy rice dressing mix and jars of gumbo roux at Walmart.
 
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