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  1. meat peeker

    Brisket flat on the Lang

    I was supposed to bowl in a tournament on Sunday but my partner backed out on me Saturday night. I've been wanting to do a brisket for some time now but have been busy. Suddenly I have an opening! Perfect! Now I hope I can find a brisket last minute. I hit up my "go to" meat department and they...
  2. meat peeker

    Impromptu ribs

    It's Labor Day so I said what the hell, I have some ribs in the freezer. Smokin. I'm my daughters sous chef today. She's 18, bout time she learns. Using the 3-2-1 method. I'm at the 1 point now. Grilling some chicken and zucchini for my other daughter that doesn't do ribs. Great day with the kids.
  3. 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...
  4. 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...
  5. 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.
  6. meat peeker

    My first attempt at a butt.

    So I was up at 4:30 am and had it on by 5:30. Rubbed with yellow mustard and "sweet rub o mine". It is a six pounder and so far everything is going as planned. I believe the Lang smoker makes this much easier. It is ridiculously predictable. This pic was athe about the half smoke point. I'll...
  7. meat peeker

    Double smoke

    It's 60 in Wisconsin in February and it just so happens to be a Saturday. Today we smoke. First we do salmon for a snack and then we put on my first fatty. No matter the outcome of the food,I'm winning. Lol. IL try to post pics but I'm kinda new to this. Salmon is almost done.
  8. meat peeker

    Quality wood

    Does anyone have experience with the Fruita Wood company online for buying wood? Their selection seems to be nothing short of amazing but im wondering if the price is in line with the amount of wood im getting. I live in Wisconsin so oak and maple fill the pages of Craigslist and my dad's...
  9. meat peeker

    Hello from Wisconsin!

    Just took delivery of my Lang smoker today. I'm not a rookie but by no means a vet either. I've smoked on both vertical and offset firebox disposable smokers. Pretty excited to steam clean and season my new Lang tomorrow and follow it up with the maiden voyage of a pork loin.
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