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  1. R

    Help with Lang 60

    I'm glad you took my advice to call Ben Lang. I'm glad you took my advice to call Ben Lang. It's rare to get to talk to the owner of a company, but that's how Ben is. He'll talk to you as long as you would like, to help a Lang owner. He may have mentioned it, but they do classes at their...
  2. R

    Wings….OH ………WINGS!!!!

    Those look great! My kind of a meal.
  3. R

    Help with Lang 60

    I agree with SmokinEdge, It looks like you had a huge fire in there judging by the coals and ash.
  4. R

    Help with Lang 60

    Strange. I have a Lang 48" Deluxe Patio, and never had that problem. The primary cooking zone according to Lang is the left side bottom rack (although the top rack is preferred by most for brisket). I just did a rack of ribs last week (see my post "pigsickles") and they were on for a 5 hour cook...
  5. R

    More Wings and Thighs on the Vortex

    Those look amazing! And my favorite part of the wing, the flat. I wish I could find just the flats here in AZ. You Texans are so lucky to have HEB. I very seldom get to TX, but when I do, hitting an HEB is a must.
  6. R

    The 4 minute steak

    Gotta love that!
  7. R

    Pickle juice brine?

    It's also used as a binder for any meat before smoking, and sometimes along with mustard. Especially popular with brisket and pulled pork.
  8. R

    Maple Blueberry Sausage Recipe?

    Try this link (no pun intended) from Your Gonna Love It, on YouTube. I haven't made it but I eventually will. He has some good recipes and always does a short and sweet presentation. In the video info he gives the recipe per kilo and per lb of meat, and details the process.
  9. R

    Sausage Sensei

    If you are into sausage making, he has some great pointers if you watch his videos. His name is Bill Dumas, (aka The Sausage Sensei).
  10. R

    Pigsickles!

    Seasoned with Honey Hog seasoning from Meat Church. Smoked it for 5 hours at 225° on my Lang 48" (which is for sale BTW). Pecan and mesquite wood. Spritzed a couple times with some ginger ale, because I was out of vinegar. Pulled it at 4 hours and wrapped it for the last hour with butter and a...
  11. R

    Pigsickles!

  12. R

    French fry cutter?

    I just upgraded mine from the mostly plastic version. I bought a commercial grade one from The Sausage Maker at a nice sale price. Get on their email list, and watch the sales. It's a heavy duty unit with cutters for 3 different sizes of fries.
  13. R

    What are you watching ?

    I'm with you Dave, we watch it daily, and have a choice of 2 channels that have it on at the same time, (it used to be 3 channels a year or so ago). We could do the dialogue for every show, as I'm sure you can. That is from every show with Charlie. The shows after he left suck, and the writing...
  14. R

    Is Heart-Healthy Bacon an impossible oxymoron?

    Fry up a slice of your homemade bacon before you smoke it. If it is too salty, soak it in water for awhile, then try it again. You will get a feel for how long to soak it, to get to your desired salt taste based on the recipe you use for curing. If It's nitrates and nitrites you are concerned...
  15. R

    Send Prayers: Cancer Returned

    You all have been added to my prayer list.
  16. R

    Honey/garlic sausage

    Those look great! Nice work! I recently found the Taste of Artisan site, it's a good one.
  17. R

    Cornish hen over mesquite

    I agree, they have gone up quite a bit. Costco used to be the place to get them in a package of six, but they stopped selling them a couple of years ago. I wish they would bring them back.
  18. R

    Cornish hen over mesquite

    This is different than traditional spatchcocked. It opens in the opposite direction and saves the oysters, the spine is not removed. See Al Frugoni's YouTube video on it. He opens up chickens 3 different ways, Spatchcock, frog style, and a third way with a long Argentinian name.
  19. R

    Cornish hen over mesquite

    Cornish hen cut frog style, like Al Frugoni does. The picture is deceiving, the chicken isn't big, the potatoes are small. Hahaha.
  20. R

    Homemade Sausage McMuffins

    Those look great, and the hash browns too! My wife made these recently with our homemade sausage.
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