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  1. worm304

    My chili always finishes bottom of the barrel. :(

    2 years ago I liked mine. Finished bottom 3. Last year I didn't like mine and it finished last. I tried so damn hard too. Thanks for all the advice here, gents!
  2. worm304

    My chili always finishes bottom of the barrel. :(

    Thanks!! I like what I see. I will probably sub in the sous vide reheat brisket chunk. Last year my buddy won and told me he accidentally burned some of his veggies because his cast iron skillet was too hot. Maybe that char was the key. I don't think traditional wins every year and chili...
  3. worm304

    My chili always finishes bottom of the barrel. :(

    I know, I know. I tell myself this every year. I am too much of a smoke fanatic to do some lame ass ground meat and beans chili. I guess I just want to taste my own chili and be blown away more than I care about what the "unrefined pallets" think of it. Ha!
  4. worm304

    My chili always finishes bottom of the barrel. :(

    It's been a mixed bag. I usually involve red wine. I did try one I found off the big green egg forum last year that had won contests but found it waaaay to bold. Some of the ingredients were hard to find so had to substitute for others. I recall adding the chili powder as the recipe called...
  5. worm304

    My chili always finishes bottom of the barrel. :(

    So my large group of friends always has an after holidays chili cook off. My chili is never good and can't seem to get it right. Last year I even used brisket point. There are millions of chili recipes but I was curious to see if anyone had a recipe they swear by. I do have left over brisket...
  6. worm304

    Brisket rib pre cooked

    Absolutely a tough one. I would not involve saran wrap and I would never ever have anyone microwave left over brisket. What I was thinking is that you cook it normal and slice it. Then maybe wrap all the slices tight with all the juices and maybe some beef broth and in to the fridge. The...
  7. worm304

    Lang Smokers for sale

    I am sure you will have no problem getting rid of it and it's super awesome you get to upgrade. I have a 36 and wish it would have been feasible to get that 48. My question is.... how does your fire box look brand new after it has been cooked on? Did you paint it?
  8. worm304

    Some spares on the lang 36

    Pork right not seems to be cheap, and I love it. I picked up one of the better 3 packs of spares from costco that I have gotten in some time. All nice and meaty with pretty solid marbling and fat content. Seasoned with a concoction I have been modifying and working on. I decided I don't...
  9. worm304

    Neighbor said he would buy meat if I would smoke it. No convincing needed.

    Here's the pork belly before honey, squeeze butter and sauce.
  10. worm304

    Neighbor said he would buy meat if I would smoke it. No convincing needed.

    Filling up the Lang 36 today. Should be packed to the gills. My neighbor on the other side handed me 2 racks of baby backs. Sooooo today will be 2 racks of spares, 2 racks of baby backs, 2/3 of the belly cubed up for burnt ends, and 1 spatchcock chicken. First time I'm using the top shelf...
  11. worm304

    Kingsford hickory charcoal in a WSM?

    I ended up going 1/3 hickory briquettes and 2/3 regular. I also added 4 chunks of oak. I will be doing that again. It was good. This was after 8 hours. Did apple juice, squeeze butter, and more rub and covered it. Final product
  12. worm304

    Kingsford hickory charcoal in a WSM?

    Do you think if I did like 1/3 hickory and 2/3 original and added a few chunks of oak i would be ok? Or does the hickory burn at a different rate and it will be all wonky? I am using a guru.
  13. worm304

    Kingsford hickory charcoal in a WSM?

    So Kingsford was bogo at Publix and they only had one bag of the original so I picked up one bag of the hickory. Anyone ever used this in their WSM? And if so what were the results like? I'm doing 2 pork butts for my fantasy draft this weekend and didn't know if I should experiment when feeding...
  14. worm304

    Another lang question.

    I get my wood from a nice southern guy who sells it out of his front yard. It is dry and seasoned and lights very easily. I do have some kiln dried i bought at home Depot because I was only running oak and wanted to try hickory. I did use a few of those splits this cook. My wood guy now has...
  15. worm304

    Another lang question.

    So I have my 36 patio dialed in. It's holding consistent temps with nothing but clean heat. My question is how would I approach getting a heavier smoke flavor on my meat? I'm using 50/50 oak and hickory. I did some ribs and chicken legs today and I couldn't taste much smoke flavor on the...
  16. worm304

    The chronicles of my summer eating pt. deux

    Thanks! I have plenty of time this summer as the kids are finally old enough to do camps for the first part of the day. The last 5 summers were consumed with daddy day care. Trying to smoke as much as possible.
  17. worm304

    The chronicles of my summer eating pt.1

    I always use Louisiana crawfish company. 20lbs. Shipped over night was $110. They don't ship Sunday so I had them shipped in Saturday and they kept in a cooler with frozen towels on them for 24 hours. I put one towel down in the middle and leave Some space on either side to collect water...
  18. worm304

    The chronicles of my summer eating pt.1

    It was good. It's not as noticeable in chicken as it is in Turkey but I like the flavor in both. Give it a whirl and see if you like it. I haven't done it with chicken breast yet but I'm sure it's delicious. I need to fine a good deal on bone in chicken breasts because it's been a while and...
  19. worm304

    The chronicles of my summer eating pt. deux

    6/4-6/5 Had some tails and shrimp left over from the boil so I made a chowder. Green onion, cream of mushroom and potato, cream cheese, butter, half and half, Cajun seasoning. Not the healthiest thing on earth but definitely delicious. I had a pork picnic burning a hole in the freezer so...
  20. worm304

    The chronicles of my summer eating pt.1

    This past Friday was the last day of school here in good ol Florida and being that I am a teacher I decided to get pretty busy last weekend to celebrate. I am planning to document my exploits to the best of my ability and share with you fine folks. Let us begin.... Saturday, 6/1 I did some...
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