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View Full Version : Fired the Drum for the 1st time in a long time.



Chargrilled
02-13-2009, 08:45 PM
Howdy ho folks, got some pics flyin you know how we like it. Decided to cook for the conservation club meeting yesterday. aka where we are going to have the great lakes bbq event this end of summer early fall.

Sooooooooooo, got no more to say about this cept you all inspired me!! As always!!!:msn-wink:

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4549.jpg
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4550.jpg
i thought i would use this shake a Q thang
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4551.jpg
2/3 turbinado 1/3 rub on the pig candy:drooling::drooling:

I will not soon forget that one!:thumbs up:
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4554.jpg
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4556.jpg
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4557.jpg
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4558.jpg
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4561.jpg
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4563.jpg
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4564.jpg
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4565.jpg

Story goes, cooked 1# pig candy, awesome, 1# J Dean fatty, awesome, 1.5 # chub bologna , turned out ok, scored and tryed to get the b sugar going, not happin, so resorted to maple suryp, :drooling:

thanks for lookin!:msn-wink:

Hope your smoke was well!!

Butt Lover's
02-13-2009, 08:56 PM
:1987_food:Words cannot describe how your pics make me feel:1987_food:

BYBBQ
02-13-2009, 09:02 PM
Looks very good:thumbs up:

On the chub bologna, if you make the cuts a little deeper and in a cris-cross pattern all the way around the chub, then roll in rub, put on the grill til about half way done, then roll it in the brown sugar. The heat will open the cuts up and the sugar will stick to the hot meat better and absorb into the cuts better:msn-wink:.

Chargrilled
02-13-2009, 09:34 PM
Mind set indicator turned on, and programmed, :sign0092: Love the idea!!!




Looks very good:thumbs up:

On the chub bologna, if you make the cuts a little deeper and in a cris-cross pattern all the way around the chub, then roll in rub, put on the grill til about half way done, then roll it in the brown sugar. The heat will open the cuts up and the sugar will stick to the hot meat better and absorb into the cuts better:msn-wink:.

Chargrilled
02-13-2009, 09:50 PM
wholy crap, my 1000 post and did even count, congrats to Trav for 1000 posts, sry, did keep trac, :roflmaoha0:

Bassman
02-13-2009, 10:00 PM
That's some good looking treats! :sign0092: for the Qview.

BA_LoKo
02-13-2009, 10:19 PM
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN4556.jpg









Hey, Trav. Do you remember when you were having problems getting your drum to temp and/or regulating temps? I see your problem.

Look at your basket. You've got the "grain" of the expanded metal running the wrong direction. With the way you have it, the heat dissapates in completely the wrong direction.

Look here. This is how it should have been made.
http://i66.photobucket.com/albums/h252/Kev74012/112_0718.jpg

http://i66.photobucket.com/albums/h252/Kev74012/112_0720.jpg

Try to redo your basket like in my pictures. I'm sure you'll get a much more consistent and longer burn. You're losing too much heat with the way you've got it. :msn-wink::sifone:























































:stir:

Bbq Bubba
02-13-2009, 10:22 PM
Now thats funny chit...

SmokyOkie
02-13-2009, 11:15 PM
Believe it or not Bubba, I'm on Skype w/ Trav right now, and Kev had him going for a while. Course,I didn't fan the flames or anything.:shrug:

Chargrilled
02-13-2009, 11:39 PM
Believe it or not Bubba, I'm on Skype w/ Trav right now, and Kev had him going for a while. Course,I didn't fan the flames or anything.:shrug:


OK
OK
OK
and then I woke up!!!! You guys are 2 much. Jesus, that took me for a loop. and I deserve every minute of it!!!!

:roflmaoha0::roflmaoha0::roflmaoha0::sign0092:


thats what i get anyhoo:roflmaoha0::roflmaoha0:

Chargrilled
02-13-2009, 11:51 PM
Alright forkers.



Still I get respect for 1000 good posts here


not to mention, you all are lovin that Q view that you are NOT eating tonite!!!

:roflmaoha0::roflmaoha0::roflmaoha0:

Buzzards Roost
02-14-2009, 06:59 AM
I agree with bubba, that is funny.:roflmaoha0::roflmaoha0::roflmaoha0:

peculiarmike
02-14-2009, 08:31 AM
Crap! Now I gotta go out and look at my basket. :frusty:








:roflmaoha0::roflmaoha0::roflmaoha0:

Chargrilled
02-14-2009, 08:35 AM
:tap:, his basket doesnt burn 1/2 as good as mine!:misbehaving:

not to mention he build a PDS(pretty) not an UDS!!!:msn-wink:

Joneser
02-14-2009, 10:03 AM
Nice Job, Travis!
Congrats on post 1000!

flying illini
02-14-2009, 11:40 AM
Congrats on 1000... nice q-view.
:thumbs up:

That was funny.
:smack:

PigCicles
02-14-2009, 02:51 PM
One word on the whole thing Trav

PAINT THAT DRUM!

congrats on the 1000 mark

cowgirl
02-14-2009, 03:19 PM
Great looking feast, congratulations on the 1,000th post too!
Now I'm off to check my coal basket. :msn-wink: lol

Chargrilled
02-14-2009, 03:59 PM
One word on the whole thing Trav

PAINT THAT DRUM!

congrats on the 1000 mark


Great looking feast, congratulations on the 1,000th post too!
Now I'm off to check my coal basket. :msn-wink: lol

Joe, I want the whole UDS effect!!! :roflmaoha0:

It's getting the paint, Menards trip already made!!!

CG, and the rest thankx for the LOL's and the congrats on the 1000 posts. We wanna keep going to 2000 post to support this site, way good people here and can't wait to get this thing going!

Ive also had to delete some of those 1000 posts when I woke up in the am:blushing:. :roflmaoha0:

Youre gonna have that from time to time!!

TX Sandman
02-14-2009, 05:02 PM
:thumbs up: Congrats on 1000 posts, Trav! Great food on that drum, too. Even with the wrong-way basket. :roflmaoha0:

unclelchap
02-14-2009, 05:45 PM
great lookin grub CG, im definitley goin to try that bologna. congrats on your 1000!:thumbs up:

SmokyOkie
02-14-2009, 07:49 PM
Just be sure not to use just plain ole Balogna.

Geaux Aints?

Chargrilled
02-15-2009, 10:38 AM
Just be sure not to use just plain ole Balogna.

Geaux Aints?

I use Frick's 1# chub

this is a pic of the 3#
http://www.frickmeats.com/products/bologna/3-pound-chub-balogna/

I have heard of people rubbing it down with EVOO then applying rub. I never have a problem with getting my rub to stick to it:shrug:

I bring it up to 163 IT or so.



I do like the idea of scoring it all the way around though.

SmokyOkie
02-15-2009, 08:05 PM
Frick's is OK, but if you ever have any Fannestihl or Mountainview, you'll never settle for it again.

When you come down for the get together you'll see what I mean.