Recent content by lgreenberg

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  1. lgreenberg

    Brined, Bacon Wrapped, Smoked, Sausage Stuffed, Pork Loin Chops (That's a mouthful!)

    I'm considering doing something similar.  except I was going to wrap the entire loin in the bacon weave of the fatty and stuff (maybe?) the entire loin, with no grill at the end, I tend to brine pork for 3days.  Anyone one think I'm nuts?
  2. lgreenberg

    Smoked Marinated Boneless Leg of Lamb

    I made this for my mother yesterday.  I had a 5.5 boneless (in netting) leg from Costco. I tweaked the marinade with A lot of fresh chopped garlic (12 cloves), tons of rosemary, the zest of a lemon, greek extra virgin olive oil, a good amound to salt ,a few good shakes of my rub, half a bottle...
  3. Smoked Marinated Boneless Leg of Lamb

    Smoked Marinated Boneless Leg of Lamb

  4. IMG_6541.JPG

    IMG_6541.JPG

    • lgreenberg
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    • Album: Smoked Marinated Boneless Leg of Lamb
  5. lgreenberg

    Lang Owners

    i wonder. I'm about 1/3 thorugh the half cord I bought, I wonder if several pieces weren't good.  I'll move to a different part of the stack :)
  6. lgreenberg

    Lang Owners

    I have started having a problem the last few smokes.  My fire smolders, rather than lights.  I think its an airflow problem, but even with both the side vents fully open, the fire doesn't really blaze till i open the door.  I thought i might have too much ash and coal underneath, but there is...
  7. lgreenberg

    Anybody using a Lang 36 patio deluxe?

    i have a 36" deluxe, patio hybrid.  I haven't really gotten the warmer box above 190, when I'm keeping the main chamber in the 225-240 range.  I've kept things warm, I've not really cooked in there but once (some chicken breasts, very slowly timed to match the rest of the meal. that being said...
  8. lgreenberg

    Lang Owners

    welcome to the club ChipotleQ.  I love mine, but as city boy, I try not to shovel too many coals. :) I haven't had a smoke since my new fiskar ax showed up, but I have it a whirl and damn, its good. The weighting really helps. This weekend its pulled pork time. :
  9. lgreenberg

    Lang Owners

    SOLD!... can't get a fiskars locally, but I ordered one today. Thanks!
  10. lgreenberg

    Lang Owners

    i use an axe, poorly.   the wood is a bit too big for my cheap sawsall or circular saw. I'm not handy, just the basics for home repairs. No real temp issues from the grill to thesmoker.  I tend to use the side closest to the smoke chamber as a cool zone. the bigger issue is the  fire box...
  11. lgreenberg

    Lang Owners

    let's see...so many questions. my fire, which is all wood, generaly wants to stay at 200-220 or 300-350.  Its all me :)  I don't use coal or lump in the firebox. My wood is about 2x as wide as a coke can and 3x as long.  I've had trouble breaking it down much smaller. my best pieces are coke...
  12. lgreenberg

    Lang Owners

    sorry about that. Yes I smoke everything on the lang.  I love it.  I have a hard time getting the temp just right, probably because my axe skills are lacking and the wood is too large and burns hot. the grill side is cool, it takes a lot of charcoal to really heat it up.  Sorry aobu the long...
  13. lgreenberg

    Johnny Trigg wanna be ribs, Q-view

    one more "omg that looks great! " :)
  14. lgreenberg

    Homemade Chipotle Pepper Sauce

    I"m tempted to try this soon.  How do Green Jalapenos compare with Red in this process?  The green are plentiful and cheap, the red, not so much of either it seems.
  15. lgreenberg

    Lang Owners

    ok here are some pictures: This is a stuffed burger - 40% Sirloin 40% Brisket and 20% 80/20.  Stuffed with a bit of gruyere and wrapped in bacon.  That one was probably 12-14oz. I had a bit of brisket left so I smoked that with a chuck roast. The brisket was about 1.25 lbs and turned out...
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