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major negative to a lang

Impossbile to use with 6 ft of snow on it ..... damn lake effect ....  Smile
NoCo smoke

Re: major negative to a lang

hello there sorry you can't fire up your lang better yet sorry for the weather you gotta deal with very very bad . i've been looking on this forum and have'nt seen any new post but yours. do people not like this site or what waiting for my lang to be shipped wish you the best up there in that lake affect    Mr. Green

pretty lame site... very few recipes and stuff. The lang smokers are great however....

Ask for any recipe, I have many to share. That is one thing I don't believe in secret recipes unless it is your business, life is too short

here is Famous Dave's rub for example

Rib Rub:
2 cups packed light brown sugar
1 cup kosher salt
3/4 cup granulated sugar
1/2 cup garlic seasoning
1/4 tablespoon chili powder
1/4 cup lemon pepper
1/4 cup onion salt
1/4 teaspoon celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne
1/2 teaspoon Mrs. Dash original blend
1/4 cup salt

Prepare rib rub thoroughly mixing all rub ingredients. Store in airtight container. Makes 6 cups.

Dave made this one public a while back, he only owns the place in Hayward Wisconsin these days

Mike Mills gave out this one in his book, it is great but I don't think he put all of his secrets in this one for his magic dust, just enough to keep people to stop stealing it off the tables at Apple City BBQ

   1/2 cup paprika
   1/4 cup kosher salt
   1/4 cup sugar
   2 tablespoons mustard powder
   1/4 cup chili powder
   1/4 cup ground cumin
   2 tablespoons ground black pepper
   1/4 cup granulated garlic
   2 tablespoons cayenne pepper

My all time favorite if you can get apple powder, tough to make but it can be done, they don't dehydrate well for me.

Here is an apple rub that is good on ribs and chicken.

Pigs Worst Nightmare AppleRub

6 Tbsp Ground Dried apple
3 Tbsp Brown Sugar
3 Tbsp Turbinado Sugar
3 Tbsp Coarse Salt
1 Tsp Sweet Paprika
1 Tsp Garlic Powder
� Tsp Ground Black Pepper

Dried apple is not available in a lot of places so you can make your own by doing this.

Take 3 apples, slices them VERY thin. Spray or butter a cooking sheet. Place the thin apple slices on the tray and salt the apples slices, add brown sugar to the apple slices. To dry them ourt put them in the oven at 150 degrees for 2-3 hours. They will not become completely dried out and crunchy in the oven, after it appears they are drying you can take them out and let them rest. I usually let them sit over night and they are very crunchy in the morning ready to grind up.
Pigs Worst Nightmare

Side dishes, this is fantastic , but not cheap to make as far as mac and cheese go.

   1 (16-ounce) package elbow macaroni
   1/4 cup butter
   1/4 cup all-purpose flour
   3 cups milk
   1 (8-ounce) package cream cheese, cut into large chunks
   1 teaspoon salt
   1/2 teaspoon black pepper
   2 cups (8 ounces) extra sharp Cheddar cheese, shredded
   2 cups (8 ounces) Gouda cheese, shredded
   1 cup (4 ounces) Parmesan cheese, shredded

   Cook pasta according to package directions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
   In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 x 9-1/2-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
   Place in smoker and cook 1 hours at 225 degrees F, until brown, bubbly and delicious.

And last but not least the best beans I have ever tasted Dutch's Wicked good baked beans. Great cold even for breakfast.

Here’s the recipe for perhaps the best baked beans you will ever eat, courtesy of The Smoking Meats Forum:

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 – 2 Jalapeño Peppers, diced (seeding is optional)
1 – 55 ounce can Bush’s Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 – 1 Tbs. dry (ground) mustard

Sautè bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sautè onion, bell pepper and jalapeño pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 220-250° smoker for 2 1/2 to 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.

I have never tried it but some folks I know have used apple pie pie filling instead of pineapple instead of and swear by it

And speaking of apple pie, Try this some time

We use Vodka instead of everclear, cheaper and well that bottle has more warnings on it than rat poison

you post under recipes ....
NoCo smoke

wow thanks for the recipes the mac and cheese sound great what lang cooker do you have animal was just wondering why this forum really has no post  all you hear about lang cookers is how great they are Surprised
NoCo smoke

thank you for you quick response what cooker do you have and do you have any good tips on seasoning the cooker if you have any i could use the help

To season is easy but the first thing I would go is get a wide putty knife and run it all over the top of the reverse flow plate, look for the BB's left over from wire feed welding. The reverse flow plate needs to be smooth for cleaning down the road, that was  my only problem, mine was full of splatter. Use a right angle grinder with a sanding disk to clean it up, then pressure wash to get rid of any leftover machining debris like oils and grinding dust then follow Ben's suggestions for seasoning it really is easy. Ill post a video link, Welcome to the club, and yes they are great. Why there isnt much activity here I have my own Ideas Rolling Eyes Read a few posts and see for your self. I have had a 48DX with the factory fire box mod for about 4 0r 5 years, this is my fifth smoker. Which model are you getting?
NoCo smoke

36 stretch D you familiar with this pit have any idea how many butts, brisket,or chickens it can hold thanks for the info  Question

No personally I dont, but go to the picture section of the forum and look for Kevin W. I am pretty sure he has one and some videos including a link to you tube where he has more videos.

Here is Kevin seasoning his 36 stretch
NoCo smoke

thanks animal i will happy smokin

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