The brotherhood of the UDS

[Feelin' Fowl]

TK, have you posted your rub recipe? I know you were talking about it, and the brown sugar bark/crust you get. I'll search for it if you have...plan to do two slabs tomorrow

I think this is where something clever about tapatalk should go.

[jehler]

ImageUploadedByTapatalk 21372532510.580297.jpg

ImageUploadedByTapatalk 21372532526.292619.jpg

I don't know anything about green smoke or bong hits. Jehller thinks I don't know anything about barbecue. Red beard is absolutely certain my barbecue would not impress him.

Don't listen to me I don't know shit about it


All better now!

maybe if you lived somewhere associated with BBQ, like Michigan...

[Tomkat]

I am thinking about moving to Elk Rapids and starting a cat house.


All better now!

[Tomkat]

ImageUploadedByTapatalk 21372536135.943496.jpg

All better now!

[FlintRiverFowler]

ImageUploadedByTapatalk 21372532510.580297.jpg

ImageUploadedByTapatalk 21372532526.292619.jpg

I don't know anything about green smoke or bong hits. Jehller thinks I don't know anything about barbecue. Red beard is absolutely certain my barbecue would not impress him.

Don't listen to me I don't know shit about it


All better now!

I listened to you and my Boston butts turned out perfect.

[one2many]

fuckers are making me hungry

[(MT)Montanafowler]

where the fuck do you find these barrels? i'm about to go driving around the farms and look for a rusty burn barrel to swipe off a farmer for free.95.


this thread better pop like an undersized bra on the 4th.

[one2many]

where the fuck do you find these barrels? i'm about to go driving around the farms and look for a rusty burn barrel to swipe off a farmer for free.95.


this thread better pop like an undersized bra on the 4th.

old rusty beat to shit drums dont work.
i have machine shops with tons of drums, not a one is empty.
im going to look on craigslist

[(MT)Montanafowler]

where the fuck do you find these barrels? i'm about to go driving around the farms and look for a rusty burn barrel to swipe off a farmer for free.95.


this thread better pop like an undersized bra on the 4th.

old rusty beat to shit drums dont work.
i have machine shops with tons of drums, not a one is empty.
im going to look on craigslist

electrolysis my friend, makes that shit like new.

[one2many]

where the fuck do you find these barrels? i'm about to go driving around the farms and look for a rusty burn barrel to swipe off a farmer for free.95.


this thread better pop like an undersized bra on the 4th.

old rusty beat to shit drums dont work.
i have machine shops with tons of drums, not a one is empty.
im going to look on craigslist

electrolysis my friend, makes that shit like new.

when the metal is no longer metal but rust nothing is fixing it
feel free to come over i have lots of rusted out burn barrels you can have
all my new ones have a $50 deposit on them(i can be as cheap as the rest of the guys)

[rebelp74]

where the fuck do you find these barrels? i'm about to go driving around the farms and look for a rusty burn barrel to swipe off a farmer for free.95.


this thread better pop like an undersized bra on the 4th.

old rusty beat to shit drums dont work.
i have machine shops with tons of drums, not a one is empty.
im going to look on craigslist

electrolysis my friend, makes that shit like new.

when the metal is no longer metal but rust nothing is fixing it
feel free to come over i have lots of rusted out burn barrels you can have
all my new ones have a $50 deposit on them(i can be as cheap as the rest of the guys)

Epoxy that shit!

[one2many]

lmao

[Tomkat]

TK, have you posted your rub recipe? I know you were talking about it, and the brown sugar bark/crust you get. I'll search for it if you have...plan to do two slabs tomorrow

I think this is where something clever about tapatalk should go.

No sir. Its an old family secret. We call it MI fairy dust.

Send me a pm and I will give ya some ideas.


All better now!

[Redbeard]

Good grief

[Tomkat]

Good grief

Let me guess....you WON'T be coming over for dinner tonight?




All better now!

[vincentpa]

TK, have you posted your rub recipe? I know you were talking about it, and the brown sugar bark/crust you get. I'll search for it if you have...plan to do two slabs tomorrow

I think this is where something clever about tapatalk should go.

No sir. Its an old family secret. We call it MI fairy dust.

Send me a pm and I will give ya some ideas.


All better now!

I wouldn't eat anything TK was rubbing into it.

[Weston81]

Should turn out just fine, from what I've read the meat stops actually absorbing the smoke when it hit's 160 degrees. You did the right thing by cooking until 170, then foiling, you should then cook to 190-200. Basically, it's a temp game give or take 10 degrees, with a rule of thumb being 1.5-2 hours per lb of pork depending on cooking temps. In the end when you go to check the temp on those pork butts and the probe goes into it like a hot knife through butter it's done, could be 190, could be 200. Then let it rest for at least an hour and pull it, you can let it rest for two if you want, only will make it more tender, which can be called overkcooked by KCBS standards but I promise it's good. Sorry if I came in on this late and you are already done, try to help folks out when I can. I've been there as well and without the help of other guys I would've been lost.

listen to this guy^

My BBQ skills improved tenfold when I started listening to him

Thank you for the kind words, I just try to share what I learned after a lot of failed attempts. I went and helped out a comp BBQ team a few times and took a lot of notes and asked a lot of questions.

[Eric Haynes]

Should turn out just fine, from what I've read the meat stops actually absorbing the smoke when it hit's 160 degrees. You did the right thing by cooking until 170, then foiling, you should then cook to 190-200. Basically, it's a temp game give or take 10 degrees, with a rule of thumb being 1.5-2 hours per lb of pork depending on cooking temps. In the end when you go to check the temp on those pork butts and the probe goes into it like a hot knife through butter it's done, could be 190, could be 200. Then let it rest for at least an hour and pull it, you can let it rest for two if you want, only will make it more tender, which can be called overkcooked by KCBS standards but I promise it's good. Sorry if I came in on this late and you are already done, try to help folks out when I can. I've been there as well and without the help of other guys I would've been lost.

listen to this guy^

My BBQ skills improved tenfold when I started listening to him

Thank you for the kind words, I just try to share what I learned after a lot of failed attempts. I went and helped out a comp BBQ team a few times and took a lot of notes and asked a lot of questions.

Awesome to know! Too bad no one else here has never been on a competition bbq team. Could be a real asset.

Sent from my LG-L38C using Tapatalk 2

[flight control]

I have some chicken marinating in Assa's concoction but used lime juice instead of cider vinegar. Hopefully turns out good.

[Feelin' Fowl]

Should turn out just fine, from what I've read the meat stops actually absorbing the smoke when it hit's 160 degrees. You did the right thing by cooking until 170, then foiling, you should then cook to 190-200. Basically, it's a temp game give or take 10 degrees, with a rule of thumb being 1.5-2 hours per lb of pork depending on cooking temps. In the end when you go to check the temp on those pork butts and the probe goes into it like a hot knife through butter it's done, could be 190, could be 200. Then let it rest for at least an hour and pull it, you can let it rest for two if you want, only will make it more tender, which can be called overkcooked by KCBS standards but I promise it's good. Sorry if I came in on this late and you are already done, try to help folks out when I can. I've been there as well and without the help of other guys I would've been lost.

listen to this guy^

My BBQ skills improved tenfold when I started listening to him

Thank you for the kind words, I just try to share what I learned after a lot of failed attempts. I went and helped out a comp BBQ team a few times and took a lot of notes and asked a lot of questions.

Awesome to know! Too bad no one else here has never been on a competition bbq team. Could be a real asset.

Sent from my LG-L38C using Tapatalk 2

Hey Eric. Have you ever competed in a BBQ competition?

I think this is where something clever about tapatalk should go.

[Weston81]

I just helped out, and got to learn as I went. I see what you did there though

[FlintRiverFowler]

ImageUploadedByTapatalk1372548406.975690.jpg

ImageUploadedByTapatalk1372548425.349933.jpg

ImageUploadedByTapatalk1372548450.100363.jpg

40 people destroying my pulled pork bbq.

[Eric Haynes]

Should turn out just fine, from what I've read the meat stops actually absorbing the smoke when it hit's 160 degrees. You did the right thing by cooking until 170, then foiling, you should then cook to 190-200. Basically, it's a temp game give or take 10 degrees, with a rule of thumb being 1.5-2 hours per lb of pork depending on cooking temps. In the end when you go to check the temp on those pork butts and the probe goes into it like a hot knife through butter it's done, could be 190, could be 200. Then let it rest for at least an hour and pull it, you can let it rest for two if you want, only will make it more tender, which can be called overkcooked by KCBS standards but I promise it's good. Sorry if I came in on this late and you are already done, try to help folks out when I can. I've been there as well and without the help of other guys I would've been lost.

listen to this guy^

My BBQ skills improved tenfold when I started listening to him

Thank you for the kind words, I just try to share what I learned after a lot of failed attempts. I went and helped out a comp BBQ team a few times and took a lot of notes and asked a lot of questions.

Awesome to know! Too bad no one else here has never been on a competition bbq team. Could be a real asset.

Sent from my LG-L38C using Tapatalk 2

Hey Eric. Have you ever competed in a BBQ competition?

I think this is where something clever about tapatalk should go.

No I am from NY.

Sent from my LG-L38C using Tapatalk 2

[Willie]

ImageUploadedByTapatalk1372548406.975690.jpg

ImageUploadedByTapatalk1372548425.349933.jpg

ImageUploadedByTapatalk1372548450.100363.jpg

40 people destroying my pulled pork bbq.

Who's the dude with the long hair?

[Willie]

Grilling hamburgers, nothin special, except some tasty fresh sweet corn.

[Feelin' Fowl]

[quote="Weston81"]Should turn out just fine, from what I've read the meat stops actually absorbing the smoke when it hit's 160 degrees. You did the right thing by cooking until 170, then foiling, you should then cook to 190-200. Basically, it's a temp game give or take 10 degrees, with a rule of thumb being 1.5-2 hours per lb of pork depending on cooking temps. In the end when you go to check the temp on those pork butts and the probe goes into it like a hot knife through butter it's done, could be 190, could be 200. Then let it rest for at least an hour and pull it, you can let it rest for two if you want, only will make it more tender, which can be called overkcooked by KCBS standards but I promise it's good. Sorry if I came in on this late and you are already done, try to help folks out when I can. I've been there as well and without the help of other guys I would've been lost.

listen to this guy^

My BBQ skills improved tenfold when I started listening to him

Thank you for the kind words, I just try to share what I learned after a lot of failed attempts. I went and helped out a comp BBQ team a few times and took a lot of notes and asked a lot of questions.

Awesome to know! Too bad no one else here has never been on a competition bbq team. Could be a real asset.

Sent from my LG-L38C using Tapatalk 2

Hey Eric. Have you ever competed in a BBQ competition?

I think this is where something clever about tapatalk should go.

No I am from NY.

Sent from my LG-L38C using Tapatalk 2[/quote]
So you're a chicken wing competition guy...my apologies.

I think this is where something clever about tapatalk should go.

[Willie]

[quote="jehler"][quote="Weston81"]Should turn out just fine, from what I've read the meat stops actually absorbing the smoke when it hit's 160 degrees. You did the right thing by cooking until 170, then foiling, you should then cook to 190-200. Basically, it's a temp game give or take 10 degrees, with a rule of thumb being 1.5-2 hours per lb of pork depending on cooking temps. In the end when you go to check the temp on those pork butts and the probe goes into it like a hot knife through butter it's done, could be 190, could be 200. Then let it rest for at least an hour and pull it, you can let it rest for two if you want, only will make it more tender, which can be called overkcooked by KCBS standards but I promise it's good. Sorry if I came in on this late and you are already done, try to help folks out when I can. I've been there as well and without the help of other guys I would've been lost.

listen to this guy^

My BBQ skills improved tenfold when I started listening to him

Thank you for the kind words, I just try to share what I learned after a lot of failed attempts. I went and helped out a comp BBQ team a few times and took a lot of notes and asked a lot of questions.

Awesome to know! Too bad no one else here has never been on a competition bbq team. Could be a real asset.

Sent from my LG-L38C using Tapatalk 2

Hey Eric. Have you ever competed in a BBQ competition?

I think this is where something clever about tapatalk should go.

No I am from NY.

Sent from my LG-L38C using Tapatalk 2[/quote]
So you're a chicken wing competition guy...my apologies.

I think this is where something clever about tapatalk should go.[/quote]
Calling bs here. The buffalo wing damn sure did not originate in buffalo. The folks up there are good at eating hot dogs, and that's it.

[Eric Haynes]

[quote="jehler"][quote="Weston81"]Should turn out just fine, from what I've read the meat stops actually absorbing the smoke when it hit's 160 degrees. You did the right thing by cooking until 170, then foiling, you should then cook to 190-200. Basically, it's a temp game give or take 10 degrees, with a rule of thumb being 1.5-2 hours per lb of pork depending on cooking temps. In the end when you go to check the temp on those pork butts and the probe goes into it like a hot knife through butter it's done, could be 190, could be 200. Then let it rest for at least an hour and pull it, you can let it rest for two if you want, only will make it more tender, which can be called overkcooked by KCBS standards but I promise it's good. Sorry if I came in on this late and you are already done, try to help folks out when I can. I've been there as well and without the help of other guys I would've been lost.

listen to this guy^

My BBQ skills improved tenfold when I started listening to him

Thank you for the kind words, I just try to share what I learned after a lot of failed attempts. I went and helped out a comp BBQ team a few times and took a lot of notes and asked a lot of questions.

Awesome to know! Too bad no one else here has never been on a competition bbq team. Could be a real asset.

Sent from my LG-L38C using Tapatalk 2

Hey Eric. Have you ever competed in a BBQ competition?

I think this is where something clever about tapatalk should go.

No I am from NY.

Sent from my LG-L38C using Tapatalk 2[/quote]
So you're a chicken wing competition guy...my apologies.

I think this is where something clever about tapatalk should go.[/quote]

We do have Dinosaur BBQ which is better than any wing joint in NY.

Sent from my LG-L38C using Tapatalk 2

[FlintRiverFowler]

ImageUploadedByTapatalk1372548406.975690.jpg

ImageUploadedByTapatalk1372548425.349933.jpg

ImageUploadedByTapatalk1372548450.100363.jpg

40 people destroying my pulled pork bbq.

Who's the dude with the long hair?

Very good childhood friend of mine. There's other pics of him on this forum from my bachelor party hunt at lake seminole.

[Olly]

Damn I should have come home.

Sent from my phone.