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  1. heavyd4561

    Holiday weekend burnt ends

    Had a point in the freezer so decided to make some bbq brownies. Lang36 Apple wood 5 hours around 300F Wrapped with butcher paper and wagyu tallow
  2. heavyd4561

    Beef plate ribs on the Lang (Pics)

    Angus beef plate ribs from Restaurant Depot Smoked on Lang 36 with 100% pear wood splits Dry rub of salt, pepper, onion, garlic and oregano 6+ hours at 275
  3. heavyd4561

    Unique appetizer ideas

    Looking for some unique ideas for appetizers off the smoker. I mean how many abt’s and moink balls can you make? any and all suggestions welcome
  4. heavyd4561

    4 bone Beef Chuck Short Ribs

    Smoker - Lang36 Wood - Apple and Pear splits Time - 6 hours Cooking Temp - 275+ Internal Temp - 208 Rub - Salt, Pepper, Oregano, Garlic/Onion Powder Couldn’t find plate ribs so went with the 4 bone chuck short ribs. No wrap just smoke until tender. Once done, wrapped in butcher paper for a 90...
  5. heavyd4561

    Memorial Day Brisket w/pics

    CAB was $3.29/Lb
  6. heavyd4561

    Memorial Day Brisket w/pics

    Found a great 14lb Angus packer at Restaurant Supply. Smoker: Lang36 Fuel: Pear and Apple splits Rub: Salt, Pepper, Garlic Powder, Onion Powder and Spicy Oregano Temp: 285 Timing: Total cook time- 6 1/2 hours. 4hours of smoke, wrapped in a pan with beef broth & rub mixture. Back on additional...
    • heavyd4561
    • Thread
    • brisket burnt ends lang 36
    • Replies: 5
    • Forum: Beef
  7. heavyd4561

    Packer Brisket smoked on the Lang

    Good afternoon, wanted to share my Brisket cook. Came out great 14lb Superior Angus Packer from Restaurant Depot Pepper, salt, garlic, onion, oregano rub 100% Applewood splits no charcoal Lang 36 Patio 5 hours at 300 degrees
    • heavyd4561
    • Thread
    • brisket lang 36
    • Replies: 3
    • Forum: Beef
  8. heavyd4561

    Beef Dino Ribs and Brisket Burnt Ends with QView

    Found some Dino ribs and a small Brisket point at the store... so it’s a beef day. Smoker: Lang 36 Wood: Apple Rub: Salt, Pepper, Garlic, Oniom, Oregano Sorry pics are not in order long cook = extra beers
  9. heavyd4561

    Bacon Cheeseburger Onion Rings

    Yes Rings!!!!
  10. heavyd4561

    Bacon Cheeseburger Onion Rings

    Thanks everyone!! By the time I thought to take a pic of bite they were gone!!!
  11. heavyd4561

    Bacon Cheeseburger Onion Rings

    My son finally convinced me to try this. Recipe I used: 1 pound of ground beef 1 cup cheddar cheese 2 pounds of bacon Salt, pepper, garlic White onions I set up but making some onion rounds and putting every other round together as a pair. Then smooshed in the beef/cheese:”/spices mixture and...
  12. heavyd4561

    Need help with some wings

    Try leaving them unwrapped in the fridge for 90 minutes prior to smoking.
  13. heavyd4561

    Cuban Sandwiches using leftover pulled pork

    Looks great! This is my go to as well for left over pulled pork.
  14. heavyd4561

    Hot and Fast Brisket (5 Hours Total!)

  15. heavyd4561

    Hot and Fast Brisket (5 Hours Total!)

    I cook all my briskets hot and fast at 300 and never inject or use phosphates. I wrap in butcher paper and always have a super tender and juicy brisket
  16. heavyd4561

    Odd brisket occurrence

    I wrap my flats in butcher paper and let them rest always stay moist
  17. Gameday Beef Plate Ribs

    Gameday Beef Plate Ribs

  18. heavyd4561

    Gameday Beef Plate Ribs

    Salt, pepper, garlic, onion and Oregano rub. Trimmed hard fat off and pulled membrane off the back Cooked on the Lang at 300 over applewood Cooked until 198 degrees Smoke ring $$ shot
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    IMG_0914.PNG

    • heavyd4561
    • Media item
    • Comments: 0
    • Album: Gameday Beef Plate Ribs
  20. IMG_0912.JPG

    IMG_0912.JPG

    • heavyd4561
    • Media item
    • Comments: 0
    • Album: Gameday Beef Plate Ribs
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