Recent content by dmtky

hey guys, I'm cooking for a car show this week end. Want to pre cook part of it on Thursday for Saturday. I was wondering about the brisket. Is it better to slice it and bag it or can I cut them in half and vacuum pack them and then drop them bag in simmering water like I have done pulled pork...

hey guys, need some help. I'm supposed to cook prime rib at our Elks lodge in a couple of weeks. I've cooked them on my wood burner but never done any in a convection oven. Anyone out there can help me out with the best way to do these?

Anyone got a good recipe for cowboy beans, We're having a hobo party at the Elk's lodge this weekend and they want cowboy beans and cornbread to go along with my brunswick stew.

Great job Gary. Where did you find such good flats. Also, how do you reheat them.

looks great. Makes me really miss those tri-tip sandwiches I used to get up in the Central valley when I lived out there.

I'll watch because of Diva but the show really sucks this year.

well, thanks for all the input. Can't find anyone close to me that carries the WSM so will probably order online. Would like to see them both before I buy. If not, what the hell, might get one of each, lmao.

I got my 58th birthday coming up on this month and was trying to think of a good present for myself, and BANG!!!, a new WSM sounds like it might do the trick. Never owned one and was wanting some input for all you WSM gurus. Should I get me the 18 or just jump on the 22? It's all in your hands...

Looks absolutely fantastic!!!

I wrap the butt and freeze them when I got something big coming up, the thaw them a little and reheat. Sometimes I put them back on the Lang to reheat, if not I got a BQGrills gas pig cooker that I use. Either way they come out tasting just as good as the first day.

looks great. I've got 10 or 12 pieces of cast iron and we really enjoy using them, especially for making cobblers and up-side down cakes. I've got a big one that goes on the firebox of the smoker everytime I cook for making pintos. best beans you ever ate.

Had a guy call and wants me to cook brisket and beef ribs for 50 people. I've got the brisket down but haven't done beef ribs but once on a small offset with poor results. Got a Lang 84 now, using hickory, white oak and apple, need some guidance on the ribs. All help appreciated.

If it was me I would get some new Kinsford hickory charcoal and no you don't need to wrap the wood. Apple is a good choice for ribs, I use it alot in my Lang with either hickory or white oak. Rib racks are a preferance, I use the but I usually cook 15 to 30 slabs at a time. Just watch them...

I cooked on one of those for 2 years, it was a lot of work sometimes but some of my best memories come from learning to cook on it. Just take your time, get your extra charcoal ready before you really need it and don't add too much wood at a time. After 3 or 4 cooks you'll be fine, you just have...

Good eats again JB, gonna have to write that down and try it later this week