WELCOME TO THE MOST ELECTRIFYING WEBSITE IN BBQ AND THE HOME OF ROCKLAND COUNTY'S PREMIER COMPETITION TEAM! THIS SITE IS OUR CHRONICLE OF THE Q'NIVERSE. SIT BACK AND ENJOY OUR WORLD OF ASHKICKIN Q! ~TYWBBQ
December 31, 2011
December 29, 2011
The book is categorized by meat type and there are tons of recipes from all over the world. For you guys who bleed RED, WHITE AND BLUE-- it went deep into the history of Low and Slow smoking from the USA. What really fascinated me about this book the most though was some of the traditional DIY rigs that many overseas cultures have created to cook their meats. If anyone can appreciate homemade ingenuity, it's the man who painstakingly researched and built his own UDS (which the wife loving refers to as my Trash Can!) Seeing the different types of grills/bbq's throughout the world was a bit mind blowing and also an inspiration for my next project. Let me introduce you to the German Schwenker Grill!
I'm half German with the temper to prove it so once I read about this traditional German grill in the book I knew I had use my bbq fabrication skills to whip one up. It seems like the ultimate in portable grill--can use it over any type of fire. Here's a quick video of a basic one I found.
The coolest thing about this grill is NOT shown in the pic/video above BUT highlighted in Planet Barbecue. Real Schwenker Grills have small fan blade like airfoils below the grill. The rising heat from the wood/coals causes the grill to constantly rotate! Yes Q-Believers--you can have a swinging, rotating grill for an estimated $10 in materials!!!!!!! Build it and you will officially be known as a Schwenkermeister!!! I know...awesome! Don't take my word on it...pick up the book, whip out the welder and burn some meat!!!
December 28, 2011
December 27, 2011
Wow...the CLEAT brought over some of his PASTRAMI. Let me TELL YOU WHAT!! Awesome. That sammy didn't stand a chance. Not too smoky, nothin' overpowering. Just a good ol' 'rami sandwich. A slather of SWEET & SMOKY mustard, a BUD can. I like it a LOT.
December 25, 2011
This is for all our Traditional BBQ enthusiasts!
You might be a redneck if this applies to you!
For our Men/Women kicking ass overseas...
For the BBQers who don't celebrate X-mas!
Merry Christmas from the boys @ Tell You What BBQ!!!
December 22, 2011
She finally CAME!!! I’m talkin’ bout my SMOKER~~ Hey, c’mon this is a family blog. The BACKWOODS PARTY arrived today. MERRY CHRISTMAS and THANK YOU SANTA!
December 20, 2011
HOLIDAY SHOPPING ALERT--TYWBBQ TEAM STORE IS OPERATIONAL! SPLURGE ON THE SHIPPING TO GET IT HERE FOR X-MAS!
SUPPORT YOUR LOCAL COMPETITION BBQ TEAM
December 18, 2011
Thanksgiving is when I made the sweet potato pies. Froze one that night. Wrapped it in saran wrap then foil. Last night I defrosted for 2 hours and warmed it at 300*. It was excellent -- here is a link to the EASY SWEET POTATO PIE!
What have YOU smoked today??
December 15, 2011
December 14, 2011
I wondered around the event looking at smokers and talking to anyone that would lead me in the right direction, I purchased wood chips, pulled pork, 4 racks of ribs and this garlic concoction that is the lead car on the train to cardiac arrest. “You don’t have a smoker you idiot “ was what I heard when I returned to my friends, “What are you gonna do with those wood chips?” Everyone laughed at my foolishness including myself. The moral of this story is; “ you can’t make apple pie with a bag of oranges”, Meaning, you better make damn sure you know what you need and when you need it or you are going to spend and awful lot of money on the wrong things.
Looking back at the purchases I have made for BBQ I can honestly say I have thrown away some money. But overall I feel that every penny has been worth it. The team welcomed me with open arms, as a “hanger on”, I would have to handle garbage and cut parsley until I earned my stripes. Fortunately in my first event I was allowed to cook shrimp in the NEBS portion of this contest and happened to take home first place. A check! A Trophy! and a bottle of booze!, my spot on the team was cemented.
The first thing you will need is a team. The most important part of this concept is that you must like these people. You cannot not do it alone!!! You need to be with people who will make you laugh when the stress is building at turn in time.
The next thing you will need is a smoker, the litany of choices is overwhelming and on a team of seven guys I believe we have six different smokers. We have 2-Big Green Eggs ( XL and L), 1- Backwoods, 1- UDS, 3- different Box Smokers from various box stores. We usually bring two or three smokers to an event.
The next thing you will need is shelter. We are fortunate to have access to one of the world’s finest traveling accommodations, “The Mallard”. If you do not have a travel trailer or RV I recommend spending your money wisely on some camping gear and quality pop-up tents with walls. You can make your own walls with tarps and those little clamps from BIG BOX STORE , which help to secure the tarp to the frame. Your smokers and workspace need to be covered and clean.
Okay down to the details:
- 1 or 2 folding tables and leg extenders, Extenders are 13 inch long pieces of 11/2 inch pvc that slide over the legs to raise your workspace.
- A plastic shelving unit helps to hold all your stuff and keeps the tarp in place.
- Sufficient charcoal for 2 days of cooking.
- Big contractor garbage bags to throw everything in when the rain hits.
- A master plan of when everything needs to go in the smoker, remember, “ in the smoker” is different than “start the smoker”.
- Wood Chips, Brines, fire starters, tongs, gloves ( several pair), thermometers, rubs,
mustard, olive oil, spices, cast iron skillet, hydration canisters, Toolbox
with everything you can think of Clorox wipes, heavy duty tin foil, tin trays, paper plates, plastic
forks and knives, lots of napkins, meat cooler, beer cooler, cooler and towels
to drop meat temperature, rubber gloves, Insulated rubber gloves for handling
meat, large container hand sanitizer, Buckets and dishpans to wash up, hoses,
extension cords, Food for yourself, water and a great attitude.
December 13, 2011
I found a short video from the guys at HOWTOBBQRIGHT.COM that details the basics of making your first UDS. I can’t stress enough the need to go simple with the first one. At the end of this post I’ll throw up some pics of more complicated builds that you might aspire to emulate for build 2.
December 11, 2011
|Notice the Traeger's in the background|
|The SAMPLER with chili|
December 9, 2011
The UDS is a vertical smoker that works on the same principles that Pappy described in his article detailing vertical smoker theory. I have made close to 10 of these contraptions and have found what does and doesn’t work for my liking. Everything I learned initially about the UDS can be traced back to the largest forum thread in the history of the free world located on the BBQ Brethren site. You want to talk about a wealth of knowledge! Engineers, machinists, scientists and Q-nuts have racked up nearly 9000 posts on there since 2007! I read the first 6000 2 summers ago. Now I change diapers!
Why should you choose to make or buy a UDS? Check this out:
- Price—pound for pound the cheapest smoker out there IF you make your own. I’m taking orders if you want-$150 WITHOUT DELIVERY
- Efficiency—because of the design and the thickness of the metal, the UDS will blaze for hours and very little charcoal. A 10 lbs. bag of charcoal can easily get upwards of 12 hours at smoking temps!!!
- Ease of use—once you figure out your barrel, it truly is a set it and forget it machine.
- Volume—currently I run 2 cooking grates and a round lid on top. That is space for 8 racks of ribs laid out FLAT! It is almost impossible to fill that damn thing. The Fish borrowed it once and had 40lbs of chicken legs in it at once!!! Unreal! I’ve done a beer can TURKEY in it before with room to space. Plus—mine has room for another grate too!
- Moisture and Flavor—a UDS does not use a water or drip pan so that dripping from the meat hit the coals, vaporize and give the meat a true open pit flavor. This also keeps the moisture in the barrel very high so meat tends to not dry out and needs little spritzing.
- Cook Time—because of the design of the machine, food is cooked a bit more directly than on most smokers. This speeds up the cook time so you aren’t outside all day!
Though it can be made with any size steel drum, the basic/traditional model is based on a 55 gallon drum. Intake holes are drilled in the bottom of the barrel with some type of exhaust vent on the lid. An elevated fire box in placed at the bottom of the barrel and a least one grate/rack is placed at the top for the meat. That’s really the basic unit.
The fire box is probably the hardest part of the entire build. Theoretically, you could just dump the coals/wood right into the bottom of the barrel but your fire would suffer from poor air circulation and would get snuffed out by the ash prematurely. Oh, yeah—and your barrel would be trashed and rust out much quicker.
The top of the drum is much easier. Why the 55 gallon drum is perfect for the UDS is because the dimensions of the drum fit most 22.5” grates exactly. I buy the Weber replacement grates but any 22.5” will work. You suspend the grate off of 3 or 4 bolts you drill through the sides of the drum. If your barrel comes with a removable lid then you are in business. Remove the bung hole plug for the exhaust or drill it in yourself, a 2” hole will do fine. You can also use the top or bottom of a donor kettle grill as a lid but you will have to make modifications to it, more than likely by beating the shit out of it with a hammer like I did for my first. My new and improved lid is so complex it will get its own article later.
Temperature inside the smoker is controlled by opening or closing the intake holes at the bottom. The more open, the more air is drawn in and the high the temps. A simple way to do this is to cover the holes with pizza magnets and remove as necessary. I have gotten my barrel to almost 500 degrees but can make it sit anywhere between 225 and 300 that I choose. Most of the time my cooks go off at about at about 255-266 degrees—perfect for what I do!
That should give you an idea of the basics behind the machine. I highly encourage anyone interested to scan through the Brethren UDS forum. Next time I will get into modifications to the basic design.
The idea of a smoker is to hold heat for an extended period of time. A ‘cheap’ model is comprised of low grade materials that will not hold temperature – the goal is to maintain that consistent LO n’ SLO. For example, if I am ‘smokin’ butts’ I like to be pinned around that 230*. Our resident TRASH MAN, cooks a FABULOUS rib in his UDS (Ugly Drum Smoker) upwards of 270*. Different people cook at different temps – that will be discussed down the road.
TYPES OF SMOKERS
Today, we discuss the VERTICAL/BOX/UPRIGHT...we will get to the others.
*TYW tip – place some type of grate under your coals– I use old gutter guard material
TYW tip - use HOT WATER in your pan
Many also claim that apple juice in your pan will help ‘sweeten’ the meat. Moisture is VERY important in the Q’ process. We will dedicate a later entry to ‘keepin’ you meat moist’ (Spray bottles are perfect!)
December 7, 2011
If names like MYRON MIXON, MIKE MILLS, BOB GIBSON, RAY LAMPE and JOHNNY TRIGG make you smoke with envy, YOU are in the right place. If you have NO IDEA who these people are then YOU TOO are in the right place.
GASSIN = GRILLIN
Lo n’ Slo = BBQ
Now, don’t get me wrong. Like I stated earlier, I LOVE A GOOD PARTY. I have spent hundreds of hours eatin’ delicious food off the grill. Summer, spring, rain, snow…NOTHING stands between ‘a man and his grill’!! Damn that BOBBY FLAY!
Yes, I was initially hesitant when I fired up that first batch of coals (if only I had known about ‘chimney starters’ or the ‘minion method’!) I put some ‘chicken rub’ on that ½ bird. Coals – hot. Bird – in.
December 6, 2011
- Anything printed herein and following MAY OR MAY NOT BE ENTIRELY TRUE,
- Nothing ‘printed’ can be used to incriminate and/or incarcerate any member of Tell You What BBQ (herein, known as TYWBBQ).
- All readers of this blog agree to be INFORMED, ENTERTAINED and probably OFFENDED by pithy witticism and at times, nonsensical rhetoric
- By agreeing to the aforementioned terms, please feel free to use any information herein enclosed and PLEASE contact TYWBBQ with any questions and/or comments you may have regarding anything/everything Q’ related!
Rub it...Smoke it...Pull it!!!
December 5, 2011
December 3, 2011
Established in 2008, TYWBBQ is quickly turning into the premier Competition BBQ team in suburban NY...certainly the top team in the entire Village of Sloatsburg at press time. This ragtag band of current and former high school teachers are united by their love of breaking each others chops and savoring quality BBQ. And BEER too!! A select fraternity for middle aged fathers, which offers nothing towards humanity in terms of community service, is a great way to describe this outfit. Accompanied on their many adventures by the ever faithful RV, The Mallard, TYWBBQ is set to avoid their wives & children and take the BBQ world by storm!
Born out of the desire to create succulent carnivorous dishes at various NASCAR events, TYWBBQ eventually found the KCBS circuit and the collection of hardware began. The team has an assortment of smokers that ranges from Dizzle's 2 mortgage payments Backwoods Smoker to the TrashMan's homemade UDS that set him back about $37. The Development Team also is working furiously with a few members to wean them of their addiction to natural gas and move them to the better fossil fuel—charcoal! New for 2011, TYWBBQ has moved into the event catering realm. Don't be scared...we are professionals! At TYWBBQ, we don’t claim to be perfect…we just claim that our food is!!