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Recent content by jjmrascal

  1. jjmrascal

    Finished my tuning plate mod

    Hey there, Rhaugle.  I have not been on this forum for a couple of years now.  Guess life got busy as the kids (a.k.a. the Critics) got older.  You are correct that I do not have that pit anymore.  I traded it to my buddy after I upgraded to a Lang 60D.  It was hard to let it go but I needed...
  2. jjmrascal

    Sliders and rollers on a Lang

    I have never done the boiling test on my probes but they seem to be fairly accurate.  I always keep an oven thermometer at the heat end just to keep tabs and it always runs about 25* hotter than the factory thermometer at the other side.  That is pretty much what I expected so I figure the Lang...
  3. jjmrascal

    Sliders and rollers on a Lang

    Anyone ever cook a large amount of hotdogs and hamburgers on their Lang?  Last night I cooked 90 hamburgers and about 120 hot dogs on mine but as it was my first time, I was nervous about doing it the way Ben Lang described it (ramping up the fire and getting the bottom plate hot, then cooking...
  4. jjmrascal

    Some Landjaeger

    Nice!!!
  5. jjmrascal

    RooterQ

    I'll be back as many times as he'll invite me
  6. jjmrascal

    RooterQ

    We just ate and that was an amazing meal!  I have never had BBQ wild pork and I have never eaten a pig that small and tender!  My brother was right,..I am hooked!
  7. jjmrascal

    RooterQ

    This is just the front half after about 7 hours.  It is fork-tender and delicious! (I snuck a piece of the tenderloin)
  8. jjmrascal

    RooterQ

    4 Hours into it...
  9. jjmrascal

    RooterQ

    A friend invited me to butcher some pigs his friend trapped in his peanut field.  This is my first time doing a wild pig.  Today's Q is 1/2 of a 75 pounder.  I'll be adding some chickens a little later just to take up a little space.  I'll update as time goes on.
  10. jjmrascal

    Wild Hog Sausage Question

    Thanks, I did read that freezing only affects a small band of possible bad guys that can be present in wild pig.  The 152* apparently works well for Trichinosis as the table on this page shows (scroll down 3/4 of the page).  I agree that maybe bringing it to a higher temp is the key, just to be...
  11. jjmrascal

    ? on internal meat temps

    Agreed.  Going above this temp will cause the fat to render and you will be left with a dry product.
  12. jjmrascal

    Wild Hog Sausage Question

    A friend has a peanut-farming buddy who has a wild hog problem.  So he has been trapping them and giving them to my friend, who invited me today to help him butcher and divvy up the meat.  We butchered one 150 lbs sow and 3 little rooters, about 30 lbs each.  The little ones we left whole to try...
  13. jjmrascal

    Venison Slim Jims Completed

    Pretty cool, Nepas.  I am brand new to hunting (38 yrs old and just shot my first deer this weekend in Statesboro).  I am not new to sausage making, though.  I am looking forward to getting in to more venison and (hopefully) wild hog sausage.  I think you will be a good resource on that. Jeff
  14. jjmrascal

    Did a little fundraising this weekend...

    Yeah it was an older model and it was definitely the second best cooker there.  I think what hampered it is the guy NEVER cleans it out and there was a thick layer of junk built up on the plate.  But there is something to be said of the design of these units. We sold 130 Boston butts.  It was a...
  15. jjmrascal

    Did a little fundraising this weekend...

    I helped cook in a Boston butt fundraiser for the chruch this weekend.  I showed up an hour later than the others and they laughed at the mag wheels on the Lang as I added it to the rag-tag fleet of homebuilts and other units.  (They said "Are you sure that's a cooker and not a showpiece?!") ...
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