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Here is a recent cook, nothig special just a couple of pork loins soaked in an Italian dressing, some lemon salt and some garlic.  Cooked till done to 165* or about 1 1/2 hours(not sure on the time I cook by temp).

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This is a small campground just south of where we live on the intercoastal, great weekend and great weather.  There is a  constant parade of dolphin and manatee that go past all day long.

Enjoy,

Paul B
SS UDS
SS Auspit
SSROL

Thanks, I like to try and keep things simple.

Paul B
SS UDS
SS  Auspit
SS ROL

Nice lookin grub there Jon....

Paul B
SS UDS
SS Auspit
SS ROL

I don't think it really added any flavor.  It just seemed to fit the gaping hole just right!!!!

Chick was rather tasty......apple cooked, yes, would I eat it?, no I wouldn't but I guess you could .

Paul B
SS UDS
SS Auspit
SS ROL

While traveling cross country, I stopped here and there to cook up some tasty treats.  While by a bayou near New Orleans, due to it being dark before I got started, I ended up using the campfire ring rather than the beauty shot with the alligator in the background I would have preferred.


 
As I was in the heart of Cajun country, there was no way to go other than Cajun style. I used hickory-smoked bacon to try and do a more modest male and female variation of the  famous Lemon Implants Chicken I spotted on the BBQ Brethren forum (http://www.bbq-brethren.com/forum/showpost.php?p=929735&postcount=48). Visually it did not really work out, but boy it added some nice flavor, so thanks very much "Thirdeye" for that idea!
Next, on went the Cajun rub and off to the mixed-wood fire they went. On the side, I prepared a crawfish cream sauce using crawfish tails, heavy cream, lots of garlic, some parmesan cheese and plenty of Cajun spice.
 
 
To make sure the meal had a vegetable, I rounded out the dish with some tasty Zapp’s Voodoo Gumbo potato chips. You gotta love the little voodoo dolls on the package.

 

While ridiculously delicious, this plated photo admittedly looks atrocious.  I'll have to figure out how to present this dish better, because I will definitely be repeating it. 

Paul,

Thanks for posting the closeups on this.  Nice adaptations!   It seems like the UDS (Ugly Drum Smoker) has quite a following on the BBQ Brethren forum and it was good of you to let people know how to adapt an Auspit to one.

--J.R.

Paul,

That looks tasty!  I am curious about the apple.  I usually put a lime or lemon in my chickens for flavor and stability.  I could see how the apple could make for an interesting variation on both.  Does the apple add a nice flavor?  Is it cooked and edible when the chicken is done?   

--J.R.

Just plain chick, with garlic,pepper and some oak and pecan for a little smoke.   The rest of the heat was charcoal.


This is a before, not the apple to hold the chic centered on spit.

This is after.

This is the start.....

More....

More....

More....


This is the finish
Paul B
SS UDS
SS Auspit
SS ROL

Pictures....we need pictures!!!!!!!!

Out of curiosity how much to get one here??

Thanks for the beer holders......

Thanks for taking down whoever that was that tried to advertise.......

Paul B
SS UDS
SS Auspit
SS ROL

Paul,

Yes, they do have a stainless fire pit available in a few sizes in Australia.  I have brought them into the US for a couple people that placed special orders.  They are great quality, but are priced considerably higher than a lot of fire pits you find here in the US.  Theirs is designed specifically to cook over. At trade shows in Australia, they are known to run 16 Auspits on one fire pit when doing catering events.  That has to be an impressive sight!

--Jonny Rotisserie