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  1. steel hauler

    Lang 36" Covers

    Hey guys. I just moved to a new house, and I lost my Land 36" storage area. My pit is currently on my back patio, and I hate to see it sitting out in the weather. Does anyone know of a place that I can purchase a pit cover for my smoker? Any advice would be helpful. Thanks!! - Kris - Sulphur, La.
  2. steel hauler

    Creole VS Cajun Seasoning

    Creoles like to use tomatoes in a lot of their cooking. I"m a Cajun and personally don't care for Creole food.
  3. steel hauler

    Any Louisiana Smokers out there?

    Sulphur, La. here - I get my smoked jalapeno boudin at Market Basket. We built their smokers for them at work. It's some of the best around. They also have some killer green onion sausage. The sausage link is another place here in town, but I like their boudin balls (rolled into a ball, then...
  4. steel hauler

    Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

    Just drizzle "some" on there. Im notorious for not using measurements, but a small bottle will last me about 4-5 racks of spare ribs....
  5. steel hauler

    Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

    Im not much of a measurer, but the recipe I saw said 1/5th of a bottle of Tiger Sauce. I had a small bottle too so i did about 1/4 of the bottle on each side..... As far as the Parkay and Honey, I did about 4 rows of each on the foil.... Then I put another 3 or 4 rows on top of the ribs..... I...
  6. steel hauler

    Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

    Im not much of a measurer, but the recipe I saw said 1/5th of a bottle of Tiger Sauce. I had a small bottle too so i did about 1/4 of the bottle on each side..... As far as the Parkay and Honey, I did about 4 rows of each on the foil.... Then I put another 3 or 4 rows on top of the ribs..... I...
  7. steel hauler

    Lang 36 price increase!!

    I haven't gotten mine yet. I hope they live up to the quality I have been hearing and reading about for a few years now. If I wanted a mediocre made smoker I would have built one myself..... But so far I haven't seen or heard anything bad from them yet.
  8. steel hauler

    Lang 36 price increase!!

    I just ordered a Lang 36 patio and got it for $949. They told me that the price had gone up to $1095 on their website, but if you called and ordered from them it would still be $949 for a bit longer. I just wanted to pass this on to anyone who was thinking about getting one soon. It may save you...
  9. steel hauler

    Keeping my bark, but still foiling my brisket?

    Well I didn't mean for this to turn into a "stall" post, but it looks like it has. I agree with you bruno, the electric smoker that is used in that test throws everything off. Plus I've heard its hard to get a good bark in an electric, but I wouldn't know. Anyways thanks for the input and if...
  10. steel hauler

    Keeping my bark, but still foiling my brisket?

    I've done briskets both ways, foiled and unfoiled. I love the bark of an unfoiled brisket, but the speed and ease of foiling is also nice. I'm able to maintain moisture and tenderness in both ways of cooking and I cook both at the same temperature. What I would like to know is if anyone has...
  11. steel hauler

    No boil Macaroni Mac & cheese

    This recipe was awesome. I smoked it for about 2 hours at 250 over a split of pecan. I did 8oz Mozarella, 8oz Cheddar, and added about an extra 1/4 cup of macaroni. The family loved it!!
  12. steel hauler

    Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

    I did a rack of spare ribs "a la Trigg" last weekend and they turned out awesome. I grew up on Louisiana Hot Sauce, but had never had Tiger Sauce. I got a bottle for about $3 at the grocery store and now I am hooked. It is delicious. The stuff is made in New Orleans and is a mix of hot sauce...
  13. steel hauler

    First Baby Backs ala' BBQ Champ's Technique

    I saw this thread a few months ago and thought it was an interesting concept. I tried it today with 2 slabs of pork baby backs and they were DELICIOUS!! They were so juicy and tender. I worried about the brown sugar over powering the flavor, but it was a perfect mix of sweet and spice. Thanks...
  14. steel hauler

    Rind on or off?

    I recently made my first batch of bacon. Everything tasted great. I left the rind on because this is what a friend of mine told me to do. The only problem with it being left on is that it makes the bacon tough to eat. I love the taste when the bacon is fried up super crisp. The rind on gives it...
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  16. steel hauler

    Smoking in Southwest Louisiana

    Hey y'all, I'm Kris. I live in Southwest Louisiana and have been grilling and smoking for about 3 years now. I have a "L" shaped 18" smoker/grill that I built and I just ordered a MES 40 with an A-Maze-N-Pellet smoker. I sure hope that setup works as great as everyone has made it out to be...
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