The Lang Team Wins Grand Champions for the second year in a row!
http://www.flbbq.org/contests/jesup.htm
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October 24-25, 2014 Georgia/Florida Tailgate Bar B Q Cookoff – Jesup, GA
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Brisket
Chef Paul,
Thank you for sharing everything BBQ at you class at Lang.
Quick question: brisket. I just ordered a case of black angus 17-19 lb briskets. I know in class we separated the point from the flat so we could all eat lunch, but how would you handle the whole brisket. I’m thinking to cook them to 165/175 degrees, then separating point and flat and finishing at 195 degrees. Can you let me know if this sounds right. Also, typically, how much longer does the point take to finish?
Thanks again. I certainly learned a bunch of new tricks, enjoyed the class, and appreciated your wiliness to share.
Warm regards,
B.Wilcox from New Hampshire
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Bill,
I suggest that you cook the whole brisket to 185º degrees F and then separate them, both are eatable and some what tender at that temperature, but I prefer to cook them to 195º degrees F and then serve. I will put the point in and cook an additional 1 to 2 hours to render it out, but you can eat and enjoy it at 185º to 195º. I hope this helps.
Chef Paul
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NEW Smoker Cooker Recipe BLOG
The Lang BBQ Smoker team is happy to announce the launch of a new smoker cooker recipe blog.
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Thanksgiving Turkey
Ben Lang and the Lang BBQ Smoker team wishes you a Happy Thanksgiving and has a NEW smoker cooker recipe for Thanksgiving Turkey
Apple, Thyme & Sage Smoked Turkey! see the recipe
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BBQ Cooking Classes
Not sure what to get your favorite pitmaster for Christmas?
Ben Lang is hosting the next Q-School smoker cooker classes with Chef Paul Kirk. A seat at one of two March classes would make a great present! read more about the classes here.
Purchase BBQ cooking classes at the Lang Q-School for Christmas online.
Chef Paul Kirk will be teaching the next classes on March 20th and 21st.
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NEW Recipe for Christmas
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Lang Gift Certificates for Christmas
The next best thing to getting a new Lang BBQ Smoker cooker for Christmas is to get our BBQ Bucks gift certificates!
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Merry Christmas
Merry Christmas from Ben Lang and the Lang BBQ Smoker Team!
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Angus Rib Roast
“I tried an 18 pound Angus rib roast for Christmas and have to admit that never having smoked an expensive piece of meat like this I was nervous. Even being a novice and in 29′ weather with snow, the roast was the best we have ever eaten. It cooked at an even 250-275′ and was delicious! 18 people all had huge smiles.
I’m a true Lang fan!”
~ Jerry
Try out our Espresso & Chipotle Smoked Ribeye Roast recipe
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Mesquite-Smoked Ham with Mimosa Glaze
Recipe
Great holiday recipe for your smoker cooker. Imagine leftovers from this smoked ham recipe with mimosas on New Years Day!
Mesquite Smoked Ham with Mimosa Glaze recipe
Happy New Years from Lang BBQ Smokers!
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Homemade Smoked Salt
Smoked Salt Recipe
Smoked salt is a salt that’s been smoked over wood fires in a stick-burner smoker cooker. When smoked, salt becomes infused with the flavors from the wood used. You can make the salt subtle, sweet, or bold with hickory, mesquite, oak, or fruit woods such as apple wood. You can use the infused salt in any recipe to enhance the flavor of the dish and suite your flavor profile.
Check out our smoked salt recipe.
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2015 Sam’s Club National BBQ Tour Registration
The registration for the KCBS Sam’s Club National BBQ Tour kicked off last week, on January 8th.
Keep an eye out for those competitors “cooking on a Lang”!
Sign up at www.Kcbs.us
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Smoker Cooker with D-Ring Added
Ben and the Lang Team,
Thank you for your excellent service. I could not be happier with my purchase experience and the beautiful cooker. Thanks for the customization of the cart with the D-Ring additions. They will work as planned. I was only asking for the D-Ring brackets and I would add the D-Rings myself when in use. I have ramps and a Warn Winch that will roll the cooker into my pickup trip for travel when I’m cooking at friends events. That’s another reason for the D-Ring brackets and D-Rings.
All of my neighbors and friends are so jealous and they want to “be Cooking on a Lang!”
Here’s a photo mask of my new cooker already seasoned and with a couple of cooks completed using both the cooker and chargrill.
Last, a special Thank You to your delivery team for getting my cooker here before Christmas. I don’t know why anyone can ever complain about your service. I found it to be excellent!
Thanks and Happy New Year!
Larry S. of Rescue, CA
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Happy Super Bowl Sunday
The Lang BBQ Smoker team is wishing everyone a great day of football and smoker cooking!
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Cooking on a Lang Come Snow or More Snow
One of our Twitter followers, Basswood BBQ, posted some amazing photos of their Super Bowl Sunday cooking on their Lang BBQ Smoker! You have to see it to believe it!
more photos!
Thank you Basswood BBQ for sharing!
~ Ben Lang
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Special Request Denied and Appreciated
QUESTION:
“What would you guys charge to cut a add a back door to my lang 48 deluxe and paint it?”
ANSWER:
Ben Lang said “You do NOT want a door on the back side in the 36, 48, or 60 inch Lang BBQ Smoker models. They become … all door and no cooker. The structural integrity of the BBQ smoker is lost with too-much door to cooker, ratio. The heat finds a way out. A second door on the back are great in larger models.”
REPLY:
“Aaaaahhhhh OK.. thank you that’s why I contacted you guys to make sure it wasn’t messed up… professional that’s why I’m proud to be a Lang owner. Thank you Sir for Cooking on a Lang Bbq Smoker and Choosing to put us in the mix!”
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Happy Valentines Day
If you’re looking for a great recipe to smoke LOW & SLOW for your loved on on Valentines Day try out our Mesquite-Smoked Ham with a Mimosa Glaze recipe
Happy Valentines Day from the Lang Team!
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Entrepreneur Ready to Start Business Cook’n On A LANG!
Here’s some happy entrepreneurs ready to make some fine BBQ for their customers on a Lang 108″ Deluxe Tandem
Smoker!
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BBQ School Radio Ad
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H – MAN Pitmasters BBQ Team
H – MAN Pitmasters BBQ Team 60 Deluxe with Chargrill
Hi Ben and crew,
Just wanted to send a few pics of the Model 60 Delux with Chargrill we ordered from y’all!
We seasoned it and then cooked 37 racks of spares and 12 chickens!!!! Nothing cooks like a Lang!!! We will never use any other brand of smoker. Thank you and please say “hi” to Sara for all her help!!! You guys are the best!!
Pat Hennelly H – MAN BBQ TEAM
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