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Sunday's Cook
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stewartr002 Offline
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Post: #1
Sunday's Cook
Here's some pic's of the Lang 36 in action. Started the packers (2) at 0300 on Sunday morning. Flats were done around 3 o'clock that after noon and the burnt ends came off just before dinner at 5. Also did some ribs and sausage. Ribs went on at noon and were done at 4:30 (no Texas crutch), sausage went on with the ribs but were overdone by 4:30. Except for the sausage, everything came out okay. I didn't care for the small link (2 oz) sausage. Gonna have to make my own from now on. The Lang performed well, still getting used to it. Hope you enjoy the few pics.
Randy


Attached File(s)
.jpg  Brisket001Small.JPG (Size: 81.4 KB / Downloads: 82)
.jpg  Brisket002Small.jpg (Size: 133.6 KB / Downloads: 78)
.jpg  Lang.jpg (Size: 126.89 KB / Downloads: 81)
.jpg  Temp001Small.jpg (Size: 93.86 KB / Downloads: 80)

Randy Stewart
"Utah BBQ Org., Florida BBQ Asoc., & KCBS Certified Judge"
Green Mountain Grill Jim Bowie Pellet Smoker
Smoke On!
09-19-2011 10:34 PM
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cookingdude555 Offline
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Post: #2
RE: Sunday's Cook
Impressive cook, and that's a really nice smoker you have there.

John

Webers, Eggs, Bubba Keg
09-20-2011 01:21 AM
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T Offline
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Post: #3
RE: Sunday's Cook
Looks great Randy, like how clean you keep it as well,are you bringing the temp up when finished and spraying it with water when it "s hot? Keep up the good work man, and thanks for posting the pictures.l

keep it low-n-slow " T "

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09-20-2011 10:11 AM
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Phred Offline
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Post: #4
RE: Sunday's Cook
Very nice Randy, I love brisket!
09-20-2011 12:42 PM
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SoEzzy Offline
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Post: #5
RE: Sunday's Cook
So the practice for next years competition season is coming on nicely!

Which one are you going to be breaking your duck at Randy? Wink

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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09-20-2011 01:46 PM
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stewartr002 Offline
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Post: #6
RE: Sunday's Cook
Thanks for the kind words all.

T,
Yes, steam cleaning after every cook and making sure there's nothing left for the next one. I remember your words of advice during the BBQ 101 classes. Taking heed.

Chris,
Nice try but still no desire to compete Big Grin. Practice however, is done almost every weekend. I got a load of Hickory from Standard Wood and am enjoying the flavor and the hot steady burn.

See you at the Layton Hills Smoke.

Randy

Randy Stewart
"Utah BBQ Org., Florida BBQ Asoc., & KCBS Certified Judge"
Green Mountain Grill Jim Bowie Pellet Smoker
Smoke On!
09-21-2011 05:56 AM
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Desert Magnolia Offline
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Post: #7
RE: Sunday's Cook
Very nice Randy! Sure can get a lot on those little Lang cookers Smile

@ 85 gallon trash cans drilled and ready for action!!
Rub Q Long Time BBQ Team
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09-21-2011 07:16 AM
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stewartr002 Offline
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Post: #8
RE: Sunday's Cook
Thanks Brad and yes, you can. However, I have to admit, I moved the briskets over to the Traeger when I put the ribs, rib tips and beans on. Just not enough room to spread everything out. It's nice having the Traeger ready to fire up on a moments notice to continue a cook or hold the meat. See you soon for lunch.
Randy

Randy Stewart
"Utah BBQ Org., Florida BBQ Asoc., & KCBS Certified Judge"
Green Mountain Grill Jim Bowie Pellet Smoker
Smoke On!
09-21-2011 10:52 AM
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