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  1. smokinnascarfan

    Jalapeno Brined Whole Wings

    This past weekend I took the liquid from a jar of pickled Jalapeños and brined some whole wings. It gave the wings a nice kick. I watch a video of someone bringing with pickle juice so I thought Im always making spicy wings so why not use Jalapeño liquid.  Not sure if its been done many of...
  2. smokinnascarfan

    Cinnamon Rolls done on my New Smoker

    I just got a new Myron Mixon Smoker 72XC and I decided to cook some cinnamon rolls. Check out how they turn out. I could not be more happy with how well they cooked in the smoker. I'm going to try and make one video every week.   
  3. smokinnascarfan

    BBQ Rack ~ Who Makes This?

    I know Jacks Old South Has these ~ Does anyone else sell pans just like this. 
  4. smokinnascarfan

    First Time Doing Whole Pig ~ Got a Question

    Im thinking about making my first whole pig for Super Bowl if I have everything I need to do it right. The only injector I have is a Split Jack. You can only put 4oz in a a a time. That can be a pain in the butt doing a whole pig with a small injector.  They sell that big injector for $200. Does...
  5. smokinnascarfan

    Cleaning Your Smoker ~ I just might start cleaning it More!

    Ive been told for a while not to clean my BBQ Pitt. Ive been told you want the bbq pitt to build flavor. Ive never clean the walls of my pitt. I bought my smoker from Lang Smokers and they tell you not to clean the walls so it builds flavor. Well I took the Jacks Old South Cooking Class this...
  6. smokinnascarfan

    Smoke Bacon wrap chicken breast

    This pass Saturday I travel to the bbq contest in Santa Anita and I sample a bunch of bbq. One of the best bbq I had was bacon wrap chicken breast pieces. Well nascar being yesterday I bought a package of chicken breast and bacon. I cut them in small pieces and wrap each piece with a half cut of...
  7. smokinnascarfan

    Baby Back Ribs ~ Best way ?

    I cook my baby back ribs 2 hours unwrap, 2 hours wrap and one hour unwrap with sauce. If I finish the ribs at 4:00 and I don't need them until 6 but will not use all of them at 6:00 whats the best way to store them so they don't over cook or dry out. Last week i cook 12 baby back ribs and when I...
  8. smokinnascarfan

    Anyone have a bbq food booth. - I need to design a menu - need some help

    Ok I'm starting this Week with my bbq stand. Last part is how I'm going to charge and how I'm going to include my sides or not. Right now I'm starting with baby back ribs trio tip and bbq pork as my meats. Mac and cheese, French fry and beans are my sides. I kind of what to charge one price...
  9. smokinnascarfan

    NSF ~ Does anyone know of Health Departments Requiring your smoker to be NSF Approved.

    Im in the process of doing all the Health permits, Commissary etc. I was ask today from the Health Department if my smoker was NSF approved. I bought a Lang 84 and to make it better I had the grates made with stainless steel instead of regular metal. Im going to be taking it down in 2 days to...
  10. smokinnascarfan

    Keeping meat warm ?

    I was thinking about buying a steam table. Im looking for something I can keep all my meat and side dishes hot. Is a steam table the best option to keep meat hot where you serve it? Ive never used a steam table but lots of buffets have them.
  11. smokinnascarfan

    Santa Maria grill - question

    I've been looking for a nice santa maria grill with a lid and every time I find one I like it takes more than 7 weeks to get it. I need one less than a month. I have a welder that's done a ton of work for me so I know I can make one. The only part I need help with is the part that raises it and...
  12. smokinnascarfan

    Lang Smoker Questions

    Im still learning how to use my new Lang Smoker. I have the 84 deluxe. I think Im getting closer to what I need to do to have good bbq every time. Im going to write what I think I learn so far and any lang owners can let me know if Im close or flat out wrong etc. 1. The first time I fired up my...
  13. smokinnascarfan

    Lang Smoker 84 From California

    I'm not new to smoking meat but Im new to my Lang smoker 84. Im joining the smoker meat forum to lean what all you do to make juicy food. Right now on my Lang Ive cook only chicken perfect. Ive cook brisket and tritip and both came out dry. Not sure what Im doing wrong but Im here to learn. Ive...
  14. smokinnascarfan

    Need A Little Help ~ DRY BEEF

    Hello This is my first time posting on this forum. Ive been smoking on a webber grill using the indirect method for years and had very good results. I decided to buy a real smoker this year and bought a Lang 84 Reverse Flow smoker. So Ive been using it almost every day to try and learn the...
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