Recent content by neens

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  1. neens

    A5 Japanese Wagyu Brisket

    It’s not that uncommon for larger cuts of meat to not be vac sealed. It probably came to CC in a case with 2 other briskets, all 3 in one large bag just folded over.
  2. neens

    A5 Japanese Wagyu Brisket

    Ya I get what you’re saying but if you want a5 waygu from Japan you can get it. Now if you specially want Kobe it might take a little longer. But Kobe hasn’t won Japanese beef title for a few years now there’s no real reason to hold out for it.
  3. neens

    A5 Japanese Wagyu Brisket

    This isn’t exactly true anymore. I very easily order Australian waygu from my distributor. I can get whatever I want fresh within a few days. Yes A5 Japanese waygu is harder to get but isn’t that rare. I just had an A5 Kagoshima ribeye dry aged for 45 days.
  4. neens

    Looking for some help from BBQ Concession owners...

    It really depends on your location. Here in CT a trailer or mobile food service basically have the same requirements as B and M. That is 3 bay sink for cleaning, separate hand wash station, operator with a safe service cert, heated water, mobiles have to be inspected and permitted in ever...
  5. neens

    Help with a Lang

    I know I’m late to the party here but ya i pretty much do a lot of the same things. Stack my firebox full of wood light if up and don’t come back for 45 minutes to an hour to check on things. I usually run all my vents full open and just use the size of the fire to control the temps. I...
  6. neens

    What Mods have you or will you make to your Lang?

    The only thing I did to mine was change the grate that came in the fire box. The holes in it were far too large allowing coals to fall and ashout. I wealded in some expanded steel to take care of the problem. Also sorry to hear about your problems with their customer service line when I ordered...
  7. neens

    First birds

    thanks. i will be using apple wood.
  8. neens

    First birds

    Going to be smoking my first two beer can birds along with some legs and i had a few questions. First off I will be brining them using the following recipe: 1 1/2 Gal Water 1/2 C Salt 1/2 C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Cajun Spice 2 tsp Celery Seed My first...
  9. neens

    OK cigar fans, Here's my tabaccy

    Im going to have to try and pick one up. How would you describe the smoke, I normaly go with Ashton VSG if I want something light or a Graycliff Crystal or Espresso if I want something more complex and full bodied.
  10. neens

    Butt question

    I'm still working on the wife part dan
  11. neens

    Butt question

    I was in a hurry this morning when I went to pick up some pork butts for tomorrow. I didnt notice untill I opened them up to rub them down that they are a little on the small side, about 5lbs each and have almsot no fat cap. I wanted to know if there was anything more I needed to do so they dont...
  12. neens

    New to me Used Lang

    lets do this then
  13. neens

    Loaded the lang w/ Briskets & Spares

    I thought thoes were the grates. Good way to make use of what you already have. With all the mods you have made im not sure ben would even know that was one of his.
  14. neens

    Lang or Diamond Plate?

    I only had one call that Ben didnt pick up from lang. I think it is more that he answeres or Mrs. Lang does if shes in because the woman who ansered seemed older than dirt. Getting the lang up to temp is quick you can have it there in 15-20 min without a problem. I like to let her burn at...
  15. neens

    Knotty, the branch burner, reverse flow build!

    Can't wait to see how they turn out. What do you do for a living steve? Between a full time job and all the work you put in on the minis I can't see much free time in there.
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