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UDS Build Class At Desert Magnolia's
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stewartr002 Offline
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Post: #1
UDS Build Class At Desert Magnolia's
Several new UDS's were being built and the music was just starting when I checked out the UDS class around 1:30 pm. Chris and Curtis were teaching the class and from what I could tell, everyone was enjoying the build. Desert Magnolia's was crankin' also at near full capacity dishin' up that delicious BBQ. Brad and his family are having fun while working hard. The music will be going until 4 or 5 if you care to drop by. Good time for sure.
Randy

Randy Stewart
"Utah BBQ Org., Florida BBQ Asoc., & KCBS Certified Judge"
Green Mountain Grill Jim Bowie Pellet Smoker
Smoke On!
06-22-2013 03:05 PM
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SoEzzy Offline
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Post: #2
RE: UDS Build Class At Desert Magnolia's
Good time, there were 3 new builds, but we got everything for a fourth, and two more charcoal baskets as well.

We discounted the drum on the fourth, so with helping out on the other three UDS's, skullydc should have a good handle on fixing his drum when he gets it, building the charcoal baskets went well, and Curtis provided pig candy and a fatty off his new drum!

I enjoyed the build, and picked up compressor while I was up there in the Great White North of Roy! Wink

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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UBBQO Certified Barbecue Judge.
06-22-2013 06:33 PM
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pitbulls Offline
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Post: #3
RE: UDS Build Class At Desert Magnolia's
just wanted to thanks I enjoyed the class and met some new faces and I loved the fatty is there a recipe on the forum thanks again
06-22-2013 07:04 PM
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SoEzzy Offline
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RE: UDS Build Class At Desert Magnolia's

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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UBBQO Certified Barbecue Judge.
06-22-2013 08:23 PM
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Desert Magnolia Offline
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Post: #5
RE: UDS Build Class At Desert Magnolia's
So glad that everyone had fun. We had a blast today! Hope to see you all out in the next few months.

@ 85 gallon trash cans drilled and ready for action!!
Rub Q Long Time BBQ Team
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06-22-2013 10:20 PM
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SoEzzy Offline
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Post: #6
RE: UDS Build Class At Desert Magnolia's
I got a question about a recipe for a fatty!

Here's a recipe that works well in our house.

Quote:The beauty of a fatty is two fold:

1) A recipe is only a guideline, you can purchase just about any ingredients that you like and build the perfect fatty for your family.

2) You can raid the fridge and pantry, and put together the perfect "just what you got" fatty!

Here's the 3 cheese that works well in our family.

2lb Jimmy Dean sausage
gratted cheddar cheese
gratted mozzarella
2oz philadelphia cream cheese
1 tbs mashed garlic
2lbs cheap bacon.
brown sugar
BBQ rub

You can also add peppers, other vegetables, different cheeses etc.

This recipe works for us as we always, (95% of the time), have them in the fridge, freezer and pantry.

Lay out some wax or parchment paper on a flat surface!

Put the sausage on the paper, cover with a second sheet of paper.

Squish it flat, (into a rectangle), or roll it out with a rolling pin, (you want to end up with a layer of meat about 1/8" thick).

Take off the top layer of paper, sprinkle a couple of handfuls of cheddar down the middle of the meat, (stay away from the ends by 1.5 - 2")!

Sprinkle a couple of handfuls of mozzarella on top to the cheddar, then mix the mashed garlic and the philly with a fork, smear the philly on top of the mozzarella.

Take the edge of the paper and begin to roll it together, as the meat gets close to the meat, peel back the paper and keep rolling, you will end up with a log of meat. Set this aside for a moment.

Open the bacon, lay out enough bacon to pass the length of sausage log by 2" on each end, and exceed the width, by a couple of inches.

Lay out that top paper, meat side up, build your bacon weave on top of it.

I find 6 or 7 strips of bacon works most of the time, fold alternate strips in half, lay a strip of bacon at 90°, unfold the alternate bacon over the strip you put in, fold back the alternate strips, add another strip at 90°, do this till you reach the end, start on the other half, by folding the other way, this will end up with a bacon weave. http://www.youtube.com/watch?v=LZ6JmoEkFRw

Put the sausage log on the baron weave, fold in the sausage ends, tuck them in and squidge them tight.

Roll the bacon round the log.

Sprinkle with brown sugar and the rub.

Put on a cooking sheet, pop in the smoker or in the oven, cook until the internals pass 165° and the bacon has crisped up.

Allow it to rest for a few moments before serving... remember to tell your guests it's full of hot cheese!

Eat and enjoy!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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UBBQO Certified Barbecue Judge.
06-23-2013 09:38 AM
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skullydc Offline
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Post: #7
RE: UDS Build Class At Desert Magnolia's
Thanks for all the great tips from everyone. I'll try to post pictures when I finish the UDS and the first smokes. Had a good time with everyone.
06-23-2013 12:00 PM
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Desert Magnolia Offline
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Post: #8
RE: UDS Build Class At Desert Magnolia's
For a good kick try out the Squeaky Bee Curds - Habanero from beehive cheese


(06-23-2013 09:38 AM)SoEzzy Wrote:  I got a question about a recipe for a fatty!

Here's a recipe that works well in our house.

Quote:The beauty of a fatty is two fold:

1) A recipe is only a guideline, you can purchase just about any ingredients that you like and build the perfect fatty for your family.

2) You can raid the fridge and pantry, and put together the perfect "just what you got" fatty!

Here's the 3 cheese that works well in our family.

2lb Jimmy Dean sausage
gratted cheddar cheese
gratted mozzarella
2oz philadelphia cream cheese
1 tbs mashed garlic
2lbs cheap bacon.
brown sugar
BBQ rub

You can also add peppers, other vegetables, different cheeses etc.

This recipe works for us as we always, (95% of the time), have them in the fridge, freezer and pantry.

Lay out some wax or parchment paper on a flat surface!

Put the sausage on the paper, cover with a second sheet of paper.

Squish it flat, (into a rectangle), or roll it out with a rolling pin, (you want to end up with a layer of meat about 1/8" thick).

Take off the top layer of paper, sprinkle a couple of handfuls of cheddar down the middle of the meat, (stay away from the ends by 1.5 - 2")!

Sprinkle a couple of handfuls of mozzarella on top to the cheddar, then mix the mashed garlic and the philly with a fork, smear the philly on top of the mozzarella.

Take the edge of the paper and begin to roll it together, as the meat gets close to the meat, peel back the paper and keep rolling, you will end up with a log of meat. Set this aside for a moment.

Open the bacon, lay out enough bacon to pass the length of sausage log by 2" on each end, and exceed the width, by a couple of inches.

Lay out that top paper, meat side up, build your bacon weave on top of it.

I find 6 or 7 strips of bacon works most of the time, fold alternate strips in half, lay a strip of bacon at 90°, unfold the alternate bacon over the strip you put in, fold back the alternate strips, add another strip at 90°, do this till you reach the end, start on the other half, by folding the other way, this will end up with a bacon weave. http://www.youtube.com/watch?v=LZ6JmoEkFRw

Put the sausage log on the baron weave, fold in the sausage ends, tuck them in and squidge them tight.

Roll the bacon round the log.

Sprinkle with brown sugar and the rub.

Put on a cooking sheet, pop in the smoker or in the oven, cook until the internals pass 165° and the bacon has crisped up.

Allow it to rest for a few moments before serving... remember to tell your guests it's full of hot cheese!

Eat and enjoy!

@ 85 gallon trash cans drilled and ready for action!!
Rub Q Long Time BBQ Team
KCBS member
06-23-2013 03:09 PM
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