The meat that I cured some days ago are now hanging in the dry box for “brennen”. I’ll do that intuitively, so I’ll see if it takes one or two days for a good result. After that they’ll be going into the smoker for 6-8 hours.
My favourite BBQ Dry Rub
The 2.574.956th approach to rub on the net. This is my personal favourite. I like it because it’s absolutely easy to make and it simply tastes great. Just mix it up and you’re ready to go.
First Smoker Action this Year!
Yeah! Four racks of baby back ribs and two barbecue fatties! I’m going to try out he new “small” UDS that I made last winter. It has worked beautifully for cold smoking bacon, now I’m curious about how it’ll perform smoking a serious load of meat. Some friends are going to come over tonight, we’re going to have some beer for the boys, some wine for the ladies and lots to eat. My mouth already waters in anticipation…
New UDS, Part 3
3rd day of making the new UDS: Added a small, removable shelf (for thermometers) with hooks and a moveable lid for the main Air intake. I also finished the firehole door and a drain-hole for when it might get flooded (again). It’s also got it’s first layer of fire-proof laquer. After that, it got de-oiled with a felt litre of Acetone.
New UDS, Part 2
New UDS, Part 1
All Categories:
- Common (76)
- DIY Projects (161)
- Fire & BBQ (50)
- Garden & Growing (49)
- Knife making (40)
- Recipes & Kitchen (246)
All Tags:
Chickens & Pets · How Tos · Lada Niva · Manly Hints · Nice to Know · Plans & Info · Prepping · Reading · Reviews & Products · Sticky · Travel
I’m (somewhat) social, too!