4lb - Chuck Roast
2 - Big Bell Peppers sliced
1 - Big Red Onion sliced
3 - Big Jalapenos Sliced seed and all
6 - Garlic Cloves mince
1/4 - cup Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout Kosher Salt and Black Pepper
Heavily season Chuck roast with salt and pepper and cook on...
First rack of ribs on the Lang. Rub with Meat Church Honey Hog and Honey Hot Hot. And a quick glaze at the end. The Lang is impressing me on every smoke. Temperature control is easier then I thought. And doesn't burn as much Wood as I thought. I had it at 230 the entire cook. And NO wrapping
Picked up a bbq box and decide to try a whole hog. I didn't know how it was going to work out. I had so much much food on the grills and needed something that was set it and forget it. I must say. Other then added charcoal on top, that was the case. The the pig came out perfect. Big hit.
I've been reading posts here for some time now and would like to thank everyone for their reviews and ideas. I've finally gotten around to signing on.
LANG 36 Stretch (In one week) can't wait