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Hello, I’m new here…
Mark! So glad you made it to this awesome forum! It was great meeting you and talking all things food related while we were at the Rat Fink Reunion! -
Smoking for the Neighborhood
The trimmings and the rib tips. The trimmings gets diced and added to my Wicked Baked Beans. -
Chicken in the Side box
They sure did. The neighbors that got the yardbird watched our place while we were out of town. Ma Dutch saw them after church and told them that we were providing the meat for their dinner. They had no idea what they were getting. -
Chicken in the Side box
I have 2 baffles between the firebox and the box and a defuser plate that sits on the bottom of the warmer box when it's actually being used as a warmer box and there is a baffle between the smoke chamber and the warmer box. With the firebox baffles closed and the defuser plate in place the... -
Smoking for the Neighborhood
I'd be remiss if I didn't post the money shot! I would have posted the neighbors baby backs but he was anxious to get to eating. Chicken was coated with vegetable oil and dusted with lemon pepper. Ambient temperature did hit 100°! -
Chicken in the Side box
Smoked a spatchcock chicken for the neighbors. Used the Lang converted warming box. Removed the defuser plate and opened one baffle between the firebox and warmer box halfway. Ran the temperature at 300°F and pulled the yard bird when the thigh hit 175°fm -
Smoking for the Neighborhood
Well Ray, we're supposed to have a week of triple digits this week. The highest is supposed to be 115°! -
Smoking for the Neighborhood
Fired up the Lang with 2 slabs of St. Louis spares and 3 racks of baby backs. 4 of the slabs have Jeff's Naked Rib Rub and 1 slab has my Chipotle rub. Later I'll add a pan of my Wicked Baked Beans and a yard bird spatchcock style. Oh, did I mention that it's close to 100°F? -
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Ribs question
Aj33, I can't remember the last time I wrapped my ribs. That may change soon as Ma Dutch bought me a roll of pink butcher's paper and expects me to use it. As for achieving the prefect "thin blue" when I add splits to the fire box, I leave the door ajar to insure that the wood catches on fire... -
My turn....
That looks so good! I just finished lunch and I'm hungry all over again. Gonna give this a try with chef jimmyj's pastrami rub! @chef jimmyj where did you get your Juniper Berries? -
Bluetooth thermometer
I use the Inkbird. If I'm not using all 4 probes, I'll put on in my wood box on the front of the Lang. If all the probes are being used, I just rely on my weather app set to my location.. -
Shrimp and Grits
The 'bama boy in me is yelling Hell Yeah! This recipe is now in my "Get'r Done" file. Roll Tide!- Dutch
- Post #22
- Forum: Non-fish Seafood
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Pulled pork - not all muscle ready at the same time
With my boneless butts, I butterfly them so that they are thinner - just basically following the seam between the muscle group. Apply rub to both sides and run them on the smoker around 250°-270°. On the pieces that don't want to pull easily, I just set a side and chop it up and add it to the... -
2021 Summer Class of OTBS Inductees
To all our newest OTBS members, please note, DO NOT- I repeat-DO NOT type while on pain meds. They do not play well together! Thanks to Denny-GATOR240 he pointed out that I recycled the numbers used for the 2019 Class. As a result, you OTBS Member number has been changed! Hope all y'alls weren't...- Dutch
- Post #37
- Forum: For New Members
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Whole hog on the Lang Fatboy at Hogs For The Cause
Great job on the whole hog and congratulations on the win! The family is wanting me to do a whole hog on the 60 D this summer and I'm stealing your idea of separating the rib plate from the loin!- Dutch
- Post #32
- Forum: General Discussion
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2021 Summer Class of OTBS Inductees
A-yep. Didn't have problems finding it, just can't remember how to do what you did- I hate getting old! :emoji_sunglasses:- Dutch
- Post #6
- Forum: For New Members
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2021 Summer Class of OTBS Inductees
Hey all! the Summer class of OTBS Inductees has been posted to the OTBS Roster page. Be sure to scroll to the bottom of the page. My forgetter is working overtime and I can't remember how to share a link!- Dutch
- Thread
- Replies: 53
- Forum: For New Members
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OTBS Roster
I was hoping to post our new inductees to the OTBS for the Memorial Day holiday for the Kick-off for summer, but life complications got in the way. Without further delay here they are! Sowsage: OTBS #357 Sawhorseray: OTBS #358 Brokenhandle: OTBS #359 MJB05615: OTBS #360 JC in GB: OTBS #361... -
Grilled pork tenderloin with blackberry habanero glaze
WaterRat, you be the da Man! Ma Dutch came across a pork tenderloin in the freezer a couple of days ago and a guy that works for me asked if I had a recipe for a glaze that he could use on grilled porkchops. Now I know what's for supper on Sunday!
