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  1. cats49er

    Wood range

    One of my grand mothers had one as I grew up.I remember some mighty fine food coming out of it.And big old cat head biscuits were out of this world good.
  2. cats49er

    Does anybody use just wood?

    Use all wood start to finish. I feel I get up to temp faster with all wood.Flames give off more heat than coals,plus I'm building a good coal bed without using charcoal.
  3. cats49er

    FIRST COOL DAY, GOTTA FIRE UP THE LANG!

    Looks fit for a king.
  4. cats49er

    Moral dilemma.

    Your integrity is mighty hard to replace once it's gone.
  5. cats49er

    FRIED PIES

    That's memories for me too.My Granny cut her applies up and dried them on top of her low porch roof in big tray's she had.She keep them in a cloth sack in her pantry. Her pies look just like those,man were they good.
  6. cats49er

    My gift to you.....

    Very well stated lesson of life.
  7. cats49er

    Blowin' Smoke LITERALLY!

    Next someone will be blowing their smoke through a fine mist of water to clean it up before it leaves the smoker.
  8. cats49er

    Pork shoulder sauce?

    Well, I'm trying to be patient.
  9. cats49er

    Help...Question about adding a House.

    You can always give the people whom has to sign off on the permits and such some of that fine fresh cooked BBQ ,just to say thanks for the help.Might help in the process.
  10. cats49er

    Help...Question about adding a House.

    Check with the Cod enforcement and building inspector of that county.They maybe the same in that location.You will have to have a septic system .Before you buy the land have a perk test done by the building inspector.That's whom does it where I live.He then can tell you what you will have to...
  11. cats49er

    The Versitile Carolina Mustard BBQ Sauce

    That's good.Just remember a little change in the ingredients can make a big difference in taste.Good luck.
  12. cats49er

    What's with all of the sauce???

    I like sauce on a lot of things. But I want it to compliment the meat ,not over power it.That goes for rubs also.
  13. cats49er

    First weekend with my new Lang!

    Congratulation,got one just like it and love it.Take care of it as Ben suggest and your grand kids will be using it when you are to old to stoke the fire anymore. Love mine.         Stacy
  14. cats49er

    Bear’s 50th Class Reunion

    Fine looking bunch.I like the name tags,In another 10 years you will have to add return home address in case someone gets lost or turned around. I was born in 1949 . I'm getting there also.              Hope all of you make many more.  Stacy
  15. cats49er

    Ahh fresh hickory.

    Nice,I got 3 shag  bark trees waiting for me when I get time.
  16. cats49er

    Olive Oil questions

    Having had a triple by-pass years ago I have switched to olive oil only. As some have stated varieties have a strong flavor.What we use for everything is the Daily Chef brand 100% olive oil in a 3 liter bottle.It is a mix of refined and virgin olive oil. It is light in color and to me has a mild...
  17. cats49er

    I got the call!

    Love mine.Season it like Ben recommend  and practice temp control ,like 225,275,and 325.Once you are able to maintain these you are pretty well set for most any cook.It will get up 500 I know if you stock enough. 
  18. cats49er

    Memorial Day Bash at the Langs

    The mustard sauce recipe is listed in the sauce section titled " The Versitile  Carolina Mustard Sauce "  if you are still interested.
  19. cats49er

    The Versitile Carolina Mustard BBQ Sauce

    The Versatile  Carolina Mustard BBQ Sauce                                                                                                        1/2  gal. white vinegar5   cups  yellow mustard 1 1/2  cups  white sugar 6  tsp   salt 12  Tbsp  brown sugar 3   Tbsp   worcestershire sauce 3  ...
  20. cats49er

    Memorial Day Bash at the Langs

    Looks great,sorry I could not get back to you in time with the mustard sauce recipe.I'll post recipe in a new thread for all monday.
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