[bluesman]

I used the UDS tonight to smoke roast a chicken.  Spatchcocked, rubbed with cajun spices, cooked for about an hour at 350F or so.  Smoked with madrona wood and leek scapes.

It came out perfectly cooked; tender, juicy, and delicious.

Well done Tom. Looks very nice.

Thanks for posting! 

[tschmidlin]

Where did you find a dancing chicken?

Don't they all dance?

[deepsouth]

awesome looking yardbird tom.

[tschmidlin]

Thanks ds.  The UDS has made me an awesome chef.

[Norm!]

Yup I love my UDS, such an easy way to smoke, the question tom is....how long till you venture into a "Briskie"?

[tschmidlin]

It won't be too long, I'm sure I'll get to something along those lines in July.

[deepsouth]

not pictured is some rosemary garlic bread from the vietnamese/french bakery along with some homemade pesto and olive oil.

the pesto is...

3 cups italian basil
2 cloves minced garlic
1 cup olive oil
2 tablespoons toasted pine nuts
1/2 cup parmesano reggianio or pecorino
salt and pepper to taste

mix in food chopper.

[deepsouth]

Thanks ds.  The UDS has made me an awesome chef.

i know EXACTLY what you mean.

[bluesman]

Beautiful Pics!

Real nice work deepsouth. 

[bluesman]

Busy day today. I fired up the WSM and smoked a pork loin inspired by deepsouth.

The pork loin is stuffed with a sausage and cornbread stuffing then wrapped in bacon and smoked. It was farkin' delicious. 

Butterflied the loin and pounded it out to about 1" and sprinkled with Sea Salt.



Sausage and Cornbread stuffing mixture.



Bacon weave and on the smoker ready to go.



Pulled at an internal temperature of 170F. Amazing aroma!





...and to the plate. 

[deepsouth]

that looks fanfarkingtatic ron!  i bet that was delicious.  i can taste it from here.  nice add on the sausage.  pork in pork with stuffing....  how can you beat that?

[tschmidlin]

Thanks ds.  The UDS has made me an awesome chef.

i know EXACTLY what you mean.

Isn't it great?

Busy day today. I fired up the WSM and smoked a pork loin inspired by deepsouth.

Now I'm doubly inspired . . . awesome Ron.

[bluesman]

that looks fanfarkingtatic ron!  i bet that was delicious.  i can taste it from here.  nice add on the sausage.  pork in pork with stuffing....  how can you beat that?

Thanks man! 

[bluesman]

Busy day today. I fired up the WSM and smoked a pork loin inspired by deepsouth.

Now I'm doubly inspired . . . awesome Ron.

You have the equipment to get this done now Tom.   

[euge]

Great looking roulade Tom. The UDS is starting to look seasoned. How many cooks in that thing so far? And Yes! You need to try brisket, low and slow for about 10-12 hours.