Loaded the lang w/ Briskets & Spares

Discussion in 'Wood Smokers' started by smok'n steve, Aug 9, 2008.

  1. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    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:)
     
  2. doctor phreak

    doctor phreak Smoking Fanatic

    man steve nice looking grub i bet your relatives from out of state were very impressed ..nice work...[​IMG]
     
  3. capt dan

    capt dan Master of the Pit OTBS Member

    Looks like ya have a great spread for viddles. Good job, great pics.[​IMG]
     
  4. smokin' dick

    smokin' dick Smoking Fanatic

    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?
     
  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
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Everything looks great.
     
  7. richtee

    richtee Smoking Guru OTBS Member

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

    -Fred
     
  10. vince

    vince StickBurners SMF Premier Member

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

    seboke Master of the Pit OTBS Member SMF Premier Member

    Very nice spread Steve! Nothin like filling that big ol' smoker up! [​IMG]
     
  12. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Great lookin Ribs and Brisket Steve. Don't let rich give all the credit to the Lang[​IMG] We still gotta make the rub and cook em right. LOL
     
  13. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    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
     
  14. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Truely an awesome smoke Steve.
     
  15. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    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
     
  16. coyote

    coyote Master of the Pit

    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..
     
  17. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    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
     
  18. cbucher

    cbucher Meat Mopper

    Nice looking smoke you had there.
     
  19. neens

    neens Smoke Blower

    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.
     
  20. lawdog

    lawdog Smoking Fanatic

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

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