Whats on The BBQ?

**2manymustangs** · 02-24-2014, 10:40 AM

HUD and the MONDO "Big Ugly" smoker...
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HUD layin down the classic BIG SMOKE... Mushroom time...
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**RVRKID** · 02-27-2014, 09:33 AM

Originally Posted by 2manymustangs

Can you share the recipie OR is it top secret???

THE GRILL IS CLOSED DUE TO WEATHER....

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Sorry I just saw this, I use a rub that I bought at Staters and added Garlic. Really want to get some better rubs though.

**2manymustangs** · 02-27-2014, 02:08 PM

Mine are pretty basic and i rely on the flava of the smoke, apple wood being my fave for fish... Hickory or oak for ribs BUT not too much... Hud and I just had this discussion over the weekend... We both confessed to ruining nice pieces of meat with TOO much wood smoke, it's easy to do...

Green ash for pork is a good one also...

Beef gets garlic/salt/pepper/worcheshire/olive oil marinade at my house... Pork gets salt/pepper/garlic... Chicken gets lemon pepper... But that is just me/my taste...

I do like some of the different dry rubs that I have had on ribs...

As for finishing sauce/glaze, we have our own faves here in STL that are quite different than K.C. or Memphis...

Ive yet to meet a grilled spare rib that I didnt like...

**MrDenton** · 03-02-2014, 10:54 AM

Well, I finally got a day off that doesn't involve me going out of town. Pulled the cover off the smoker. SAWEEEEEEET PIGGYYYYYYY!!!!!!!

Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

**HB Vic** · 03-02-2014, 11:13 AM

Originally Posted by MrDenton

Well, I finally got a day off that doesn't involve me going out of town. Pulled the cover off the smoker. SAWEEEEEEET PIGGYYYYYYY!!!!!!!

Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

That's gonna be killer, looks good!

Sent from my iPhone using Tapatalk

**MrDenton** · 03-02-2014, 08:19 PM

Can you say...smoke ring? 5hrs in the smoke, 3 1/2hrs in an covered aluminum tray. Internal temp of 205*, rested covered for 30min.
Pretty darn tasty. Wish y'all could taste this.

Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

**2manymustangs** · 03-03-2014, 09:39 PM

Originally Posted by MrDenton

Can you say...smoke ring? 5hrs in the smoke, 3 1/2hrs in an covered aluminum tray. Internal temp of 205*, rested covered for 30min.
Pretty darn tasty. Wish y'all could taste this.

Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

BAM!!! what cut of sweet pig is that Mr. Gman??? Looks good!!!

Come see me next week in L.B. before or after work, well, not "AFTER" with the hours you work...

OR I could buy you breakfast...

Lets sync up... Bring some pics of the Mango Madness...

**MrDenton** · 03-04-2014, 03:25 AM

Hey Bruce. Just a boston butt that I cut the bone out of and made 2 pieces. What usually takes between 11-14hrs I cut to about 9hrs.

Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

**2manymustangs** · 03-05-2014, 07:47 AM

Originally Posted by MrDenton

Hey Bruce. Just a boston butt that I cut the bone out of and made 2 pieces. What usually takes between 11-14hrs I cut to about 9hrs.

Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

MMmmmm, pork butts... I think you will really like the big ugly for cooking the butts...

After seeing Huds design for the coal bucket/ash pan in person (at Needles) IM sold... And the temp controlling blower/stoker is the shizzy... that damn thing is dialed IN!!!