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  1. kevinwi

    Cleaning fat/grease from casing

    Any tricks to clean fat from outside summer sausage casings? Cooked them a bit too high of temp. I want to give these away, but they don't present well ... taste fine.
  2. kevinwi

    Breakfast, Summer and Snack Sticks... big day today!

    Today was breakfast sausage, snack sticks and Summer Sausage day. Tomorrow is smoke day. Went well today.
  3. kevinwi

    First attempt making sausage

    I have 5 butts and a brisket thawing in the fridge for this weekend. Going to make Texas style smoked sausage, breakfast sausage, and possibly some Italian, sticks or summer sausage.... Probably biting off too much...but that's what I do.....wish me luck.
  4. kevinwi

    First Cook on the new Lang - Q-View and learning curve

    Well, we finally got a break in the weather....had a nice day so planned out a big cook. (Mistake #1). Figured I'd cook a pork butt, couple racks of ribs, a whole chicken, sausage, some burgers and beans. This isn't my first cook on a Lang...owned one for 6 years and sold it about 5 years...
  5. kevinwi

    Waltons Grinder

    While waiting for the Lang Smoker to arrive, I gave thought to making my own sausage.....sort of went back and forth on it.....Well, I would up buying an Amazon Fohere grinder ..... well...my buddy who hangs out on sausage forums told me to return it and buy a "real" grinder..... He showed me...
  6. kevinwi

    Seasoning a new BBQ Pit

    Some before and after pictures of seasoning and steam cleaning the new Lang BBQ Pit: I did it a little backwards this time... I sprayed it out with water, brushed it out with steel brush to loosen rust, then rinsed. Then fired up the cooker....got it to 200 degrees to dry it out, then applied...
  7. kevinwi

    Wet Brine

    I have found that wet brining my chicken with a simple salt/sugar and garlic in a cold water bath for 4 hours led to the tenderest and juiciest chicken on the smoker pit. Has anyone else come to a similar conclusion?
  8. kevinwi

    Timing

    I've cooked many butts, brisket, ribs and chicken.....mostly for myself and some events....the events were chicken and pork chops where we ate right after pulling off the pit... but I've never really had anyone order butt or brisket for their event, so I'm pretty curious about timing.... A...
  9. kevinwi

    Lite humor

  10. kevinwi

    Side gigs

    Anyone here in WI that does side gigs with their pit? I'd like to do it...nothing extreme....just party's, graduations, etc. I am wondering what legal hoops you have to jump through to do it legally. Honestly I was thinking about renting me and my pit out to people (I supply me, my pit, wood...
  11. kevinwi

    Texas Sausage

    I realize "sausage" is a broad term. I lived in Houston for 6 years back in the late 80's. It's where my love for BBQ began. I used to frequent a bbq restaurant often near downtown...cannot remember the name....One of the bbq places was Ottos, but I'm not sure that was it. Anyway, I used to get...
  12. kevinwi

    Must have spices for your BBQ Cupboard

    Everyone has their favorite store bought rubs and sauces, but I thought it would be fun to create a MUST HAVE list of spices/ingredients to make YOUR OWN BBQ rubs and sauces. If you post something off the wall, put what you use it for if it's a must have. I'll create a short list below and add...
  13. kevinwi

    New prep table

    Ever since I built the BBQ smoke shed I've wanted to build a prep table. Sort of a...do everything table...stand around and have a beer to preparing meat and sides.... When I had to sell my pit 5 years ago, the project got put on hold. Well now with the new Lang 60 on order, I felt now was the...
  14. kevinwi

    The excitement

    Waiting on the next new smoker to be shipped, the excitement has gotten to me. It's been 4 years since selling my last smoker pit...and I've missed it. So recently I've bought $100 in new spices (not done), and $250 in meat. 4 pork butts, 2 pork shoulders, a 15lb brisket, 4 whole chickens and 10...
  15. kevinwi

    Advice: Go Big or Go Home??

    Ok.....so 9 years ago I purchased a 36 stretch runabout from Lang..... I loved my pit...loved it.... Now, a caveat is that more often than not, it's just me I'm cooking for....I'll do a cook, share a bit with neighbors and eat the rest....mainly my cooker was more empty than full.... that said...
  16. kevinwi

    Lang 36 Stretch Runabout for Sale

    I have a 2014 Lang 36 stretch runabout for sale.  I love this smoker but I'm upsizing to a slightly larger Lang model.  Large basket to hold wood, coolers, table, etc .  Located in Central Wisconsin $2500.00
  17. kevinwi

    BBQ Whole Chicken Creole

    Made this tonight. Thought I'd give Injected with Creole Butter a try...damn was it good.  Cooked on my Lang 36 stretch with Oak at b/t 325° and 350°  
  18. kevinwi

    Bacon Wrapped Smoked Cajun Chicken Breast on a Lang Smoker

    Made this last night.....turned out really well.  Simple too.  I use my Lang even for small cooks. Takes as much time to get up to  cooking temp as a weber charcoal grill, so....why not?   
  19. kevinwi

    Ideas for a cooking shed

    Got the Lang trailer parked in the garage and tired of wheeling it out to use it.  I'm looking for ideas on a cooking shed to park it in to keep it out of the rain/snow.   Show me your pictures for ideas I can steal...   Am I going to need a smoke stack?
  20. kevinwi

    Surf N Turf - Prime Rib Au Jus and Bacon Wrapped Jumbo Shrimp

    Thought I'd give Prime Rib a try on my Lang for the first time. Went for the hot and fast method. I started out by liberally rubbing Kosher Salt all over a 4lb boneless roast. I let it soak in for a couple hours than then used a wet rub of Cow Crust (see amazingribs.com for recipe which is...
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