Loaded the lang w/ Briskets & Spares

smok'n steve

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Maine

• Aug 9, 2008

• #1

Here is some Q-views, I wish my presentations were better for you but I was caught up in the serving process instead of the pics!!

We were having a re-union yesterday for family from out of state and I did up 25 pounnds(3) of center cut briskets and like 13 pounds of Spare Ribs. I trimmed the ribs, and then made some boneless flaps out of the waste pieces.

Did some BBQ Beans and ABT's too:-)

 

doctor phreak

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Mar 11, 2008

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oklahoma city

• Aug 9, 2008

• #2

man steve nice looking grub i bet your relatives from out of state were very impressed ..nice work...

 

capt dan

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Nov 2, 2007

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• Aug 9, 2008

• #3

Looks like ya have a great spread for viddles. Good job, great pics.

 

smokin' dick

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Jun 25, 2008

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N. Andover, MA

• Aug 9, 2008

• #4

Good looking food Steve. What no invite? I was just down the road a piece and since I have one of your offspring aren't I family?

 

meandmytwodogs

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Feb 27, 2008

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Beaver Lake/Plattsmouth, Nebraska

• Aug 9, 2008

• #5

ALL HAIL THE LANG SMOKER!

Great looking grub Steve! That brisket looks fantastic. Well now that you mention it...the ribs look freakin awesome too!

Dave

 

ronp

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• Aug 9, 2008

• #6

Everything looks great.

 

richtee

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Aug 12, 2007

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N. Oakland County, MI

• Aug 9, 2008

• #7

Nice work, Steve... Ya come a long way fast, man! Course.. a Lang helps LOL!

 

curious aardvark

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Aug 8, 2008

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Derbyshire. England

• Aug 9, 2008

• #8

Good looking spread :-)

what's the stuff in the metal pot ?
never thought to use a cook pot on the bbq. It looks like some sort of bean concoction - chilli maybe ?
Darn good idea anyway - might pop down to my local camping shop for something like that. It'd also be good for hot dipping sauces. Save me having to whip upstairs to heat the sate up in the microwave before serving.
hmm, wonder if you can get a small cast iron pots (got me thinking now).

Just out of curiosity, how many people were you catering for ?
Wish I could get racks of ribs like that over here.

 

fred

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Aug 9, 2008

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Dallas - Fort Worth Area

• Aug 9, 2008

• #9

Man! All of that looks great! Those ribs look just right with the bone poking out. I bet they were tender.

I'm interested in your beans there too. What all did you have in them and how long do you cook them for?

Nice spread!!!!!!!

-Fred

 

vince

StickBurners

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Jun 14, 2008

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Denham springs, LA

• Aug 9, 2008

• #10

looks great and I love your smoker, someday I hope to get a really nice smoker like that or build one myself

 

seboke

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Tampa Bay, FL

• Aug 9, 2008

• #11

Very nice spread Steve! Nothin like filling that big ol' smoker up!

 

shooterrick

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South Louisiana

• Aug 9, 2008

• #12

Great lookin Ribs and Brisket Steve. Don't let rich give all the credit to the Lang

We still gotta make the rub and cook em right. LOL

 

waysideranch

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Kansas

• Aug 9, 2008

• #13

Absolutely awesome. I like to say this every once in a while, " you just plain showin' off". Incredible smokes going on there. Like everything about it.

Scott

 

bb53chevpro

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• Aug 9, 2008

• #14

Truely an awesome smoke Steve.

 

smok'n steve

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Maine

• Aug 10, 2008

• #15

Thanks for the nice comments:-)

Sorry no invite there Dick--I should have because everyone who showed up had to bring a dish---maybe I would have gotten one of your famous fatties!

Curious Aardvark-- It was BBQ beans in the dutch oven and we had 24 family total with all bringing something to share!!

Fred--for the BBQ Beans, I put any pork previously smoked like rib flaps, pulled pork or even pork loin bark. For 5 pounds of "rinsed & drained" beans, I add 1 pound of pork, brown sugar, bbq sauce, water, hot sauce, pepper, bbq rub, etc. The beans are light and dark red kidney (canned), so I just put them in the smoker for 2 to 3 hours to simmer and get smoke!!

The briskets(14 HOURS) hit 200 after 9 hours so I held them in my "baby" warmer at a warmer temp of 150 for another 5 hours. The ribs total cook was 5.5 hours.

Steve

 

coyote

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Feb 17, 2008

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• Aug 10, 2008

• #16

smokin steve, I don't know how you do it..my grandfolks retired to maine. and if I remember it is still cold there at night.
I guess the lang keeps ya warm..have you ever done a lobster on her? I guess that might be a waste of good lobster though..good job..and the off spring the lang has looks real cute..

 

smok'n steve

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Jan 11, 2008

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Maine

• Aug 10, 2008

• #17

I am not a seafood lover, but I have a friend who I think has steamed them in his Lang 60, by filling the baffle with water and cranking up the fire! Even though I don't eat it, my opinion is that smoke anf lobster don't mix if your already paying over 8/lb!!

Hell, I'll smoke at 10 degrees in the winter without gloves, she does thro enough heat to keep ya warm!

sms

 

cbucher

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Jun 17, 2008

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Irving Tx.

• Aug 10, 2008

• #18

Nice looking smoke you had there.

 

neens

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Feb 14, 2008

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Orange, CT

• Aug 11, 2008

• #19

everything looks great there steve. I have a question for you, did you lower your main cooking grates? For some reason they look lower than normal to me.

 

L

lawdog

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Nov 13, 2007

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Ransom Canyon, TX

• Aug 11, 2008

• #20

Man Steve, wish I had your skills with the metal works, chow looks great