Recent content by ga.roadhog

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. ga.roadhog

    Looking for Recipes App for iPhone/iPad/iPod

    I use Recipe Book and love it. It allows you to search online and import recipes from many sites, create your own. You can even import your own pics. You can use it to increase or decrease the servings (which changes ingredient measures). It creates shopping list, email recipes with...
  2. ga.roadhog

    Smoker Shed Pix/Suggeston?

    I am about to build a "Smokin Shed" and would love to see some pix for ideas if anyone has any. My idea is to build a carport like structure to back the smoker into, have enough room under it to stack my wood and have a work table, chairs etc. I am thinking the sides would have 4 ft outdoor...
  3. ga.roadhog

    Rub w/popcorn

    Okay I had a few beverages tonight and got the munchies. I fixed some popcorn but it needed something. Jeff's rub to the rescue. Sprinkle a little on some popcorn.... Really good!
  4. ga.roadhog

    Step by Step

    Okay here we go. Cooking 45 racks of baby backs this Sat. for a local comp. (Ribs only, meat purchased by sponsor) Tonight I got started. Mixed 15 batches of Jeff's rub (I now know what balance is ). My forearms are dead. I have ground all I care to for a while. Tomorrow I'm making 1 gallon of...
  5. ga.roadhog

    which to buy???

    Gypsy I agree it's the cook. I claim to be a newbie based on experience, but on another thread someone said how can someone that cooks on a Lang be a newbie. Answer.... shoulda tasted the first couple of crap meals I did on it. Learn the characteristics of whatever you use and modify...
  6. ga.roadhog

    Dave from Alabama

    Dave, where in NE Al? I'm in Rome, Ga. We are practically neighbors. You doing anything this weekend? Got a great event! PM me.
  7. ga.roadhog

    Result's for Silver Lake

    Saturday is my first comp with the new Lang. I hope I can do as well first time out. Great que view !
  8. ga.roadhog

    See the World ... Smell the Smoke

    Posted under Pork Forum originally, but here is my newbie entry. http://www.smokingmeatforums.com/for...?threadid=8177
  9. ga.roadhog

    Q View from the Lang

    Coley the applebutter is a different texture. It didn't glaze or allow a bark really. All loved the flavor but not all were happy with the texture. It pretty much stayed as soft as it was when I first put it on. I couldn't get apple wood this time so I thought I'd see what this would do. I used...
  10. ga.roadhog

    Q View from the Lang

    Here are a few of the finished product. The ribs I did with different rubs. Some had a yellow mustard base and the dark one I used applebutter with a sweeter and hotter rub.
  11. ga.roadhog

    Q View from the Lang

    These are a little late, but lost the cord to load the pics from the camera. Anyway here are some pics from labor day. Just enough for the family. Using the Lang was a little overkill, but had to do it. Enjoy, we did
  12. ga.roadhog

    new lang smoker 60 model question

    We do our first comp 9/22. It is a local event with 20 cooks/teams. This one is ribs only. It is a little different than other comps in that you are required to buy meat from the sponsors. It isn't bad though, first case is about $30 more than cost and all subsequent cases are at cost. The...
  13. ga.roadhog

    new lang smoker 60 model question

    I have a Lang 84 and I have used two different methods. First I used a chimney full of large lump charcoal and then put 3 sticks on top of that. I have just started using a propane weed burner (available at Lowes for about $40). I put in 3 sticks and use the burner to get them started. This...
  14. ga.roadhog

    Am I doing this whole thing wrong?

    GT2003, I use the therm. for a couple of reasons. As has been said, if I am serving to others I want to make sure what I am serving is safe with no doubts. Also I have found that sometimes the meat will plateau for a long period, and while most times I can get pretty close, the therm. makes sure...
  15. ga.roadhog

    Firebox

    Firebox - welcome to SMF. I usually cook with white oak and some hickory, both are in abundance here. With pork I prefer the white oak and then I add some apple to it. Fruit woods are harder to get here. The first couple of times I just googled BBQ Wood and found quite a few sites you can...
See more
Top Bottom
Back
Clicky