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  1. meat peeker

    Making a weekend of it.

    I'm gonna fire up the grill later to do a beer can chicken for the non salmon eaters. I'm also doing vegetable kabobs, asparagus, mangoes, apples,pineapple and pears. I may be over achieving on Sunday funday.
  2. meat peeker

    Making a weekend of it.

    Salmon is on!
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  4. meat peeker

    Making a weekend of it.

  5. 20160611_222340.jpg

    20160611_222340.jpg

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  6. Making a weekend of it.

    Making a weekend of it.

  7. meat peeker

    Making a weekend of it.

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    20160611_201415.jpg

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  9. meat peeker

    Making a weekend of it.

    After a couple of hellish weeks at work I vowed to burn something all weekend. Either the grill, the smoker, or a fire. A quicky pork loin last night on the Weber. Today 3 racks of St. Louis style on the Lang. Tomorrow, smoked salmon and Monday I'm smoking a prime rib. Pretty excited about the...
  10. meat peeker

    Charity rib cook-off

    It's have heard rumors that the winner gets a BGE. Any experience smoking on one? Do I want one? Lol.
  11. meat peeker

    Charity rib cook-off

    So this is a load it up at the beginning and don't add throughout the smoke type system? Chunks or chips recommended? Start lump in a chimney?
  12. meat peeker

    Charity rib cook-off

    I entered a rib cook-off for next weekend to benefit a local food pantry. The local backyard store supplies each team with a Big Green Egg and two racks of ribs. Here's my dilemma. I have a Lang and none of my team has Egg experience. Can anyone shed some light on heating differences and cooking...
  13. meat peeker

    Spatching for pulled chicken

    Spatching a couple of chickens this afternoon for pulled chicken sammies. I'm rubbing them with butter and Montreal seasoning. Any other pointers? This is my first swing at the spatchcock method.
  14. meat peeker

    The BEST Thread...Not THE best thread, just a thread about "THE BEST"

    My grandpa had a saying. It doesn't matter how good you are, someday, someone will come around that is better. Stay humble my friends.
  15. meat peeker

    1st stick smoke question

    Personally I'm a fan of split wood but at some point splitting it becomes unrealistic. Even the round stuff should season fine. With good coals going, it'll burn.
  16. meat peeker

    1st stick smoke question

    I don't preheat my sticks but will definitely give it a try. Great idea! As a general rule of thumb is to add a couple sticks to the fire every 45 minutes or so. Weather will play a roll in this. Wind will make your smoker command more attention. Also, I like to go about 2 to 1 or 3 to 1 on my...
  17. meat peeker

    Nob from Wisconsin

    Welcome from West Central Wisconsin! You'll find this site to be amazing with a lot of fun ideas. Heck,this site introduced me to smoking a fattie! Have fun. Brian
  18. meat peeker

    My first attempt at a butt.

    Thanks AL! All the great information on this site certainly helps.
  19. meat peeker

    My first attempt at a butt.

  20. meat peeker

    My first attempt at a butt.

    It's a 36. I got it a couple of months ago. A quality machine is so much easier to put out a good product than the disposable ones. Worth the money for sure.
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