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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-01-2013, 04:44 AM   #16
Diesel Dave
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Dang good lookin ribs there.
I am sooooo waiting on getting my Lang..........
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Unread 10-01-2013, 06:09 AM   #17
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Looks damn tasty!
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Unread 10-01-2013, 06:48 AM   #18
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Thats how you do er...looks good enough to eat!
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Unread 10-01-2013, 08:05 AM   #19
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Very nice!
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Unread 10-01-2013, 08:43 AM   #20
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Great stuff!
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Unread 10-01-2013, 11:02 AM   #21
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So what's the final verdict? Are you a hot and fast convert or are you sticking to low and slow?
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Unread 10-01-2013, 11:32 AM   #22
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Quote:
Originally Posted by Big M1ke View Post
So what's the final verdict? Are you a hot and fast convert or are you sticking to low and slow?
Horses for courses I think. On a monday night when I want some Q I'll definitely use H/F for ribs. I haven't really figured out how to run the cooker at lower temps reliably yet. I may try a butt this weekend but if I am having trouble stabilizing at 225-ish I'll just run it up to 290-300 where it's easy.

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Originally Posted by J'ville Grill View Post
Food look great! How are you liking cooking on your new Lang?
So far I'm a fan. Still working on figuring out how to attain/maintain a low temp. Higher temps are pretty easy to consistently maintain though. While cooking last night I popped 4 oven thermometers into the cooker and moved them around to different locations. Biggest temp spread I saw was just a tick under 10deg.
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Unread 10-01-2013, 12:51 PM   #23
Damn True
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Quote:
Originally Posted by Damn True View Post
Smoke ring was pretty minimal. First smoke with 100% Apple wood as well....did that have an impact or does the hot & fast reduce the smoke ring?

Anyone have any thoughts on the fairly minimal smoke ring? Is this a function of the process, or perhaps attributed to the type of wood used?


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Unread 10-01-2013, 02:38 PM   #24
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That looks great! I am really craving some mac-and-cheese now
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Unread 10-01-2013, 03:28 PM   #25
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The mac and cheese does look fantastic. I was already wanting ribs.
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Unread 10-01-2013, 03:34 PM   #26
Bonewagon
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Terrific looking meal.
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Unread 10-01-2013, 03:40 PM   #27
Damn True
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Mac & Cheese recipe: http://thedamntrueexperiment.blogspo...ight-cook.html

Mac & Cheese

Hardware
  • Saucepan
  • Pasta Boiling Pot
  • Baking Dish (10")

Software
  • 5tbsp butter
  • 4tbsp flour
  • 4c Milk
  • 1/2lb Cavatappi Pasta
  • 1.5c English Cheddar (grated)
  • 1.5c Gruyere (grated)
  • 2Tbsp of your favorite Hot Sauce (I like Palo Alto Firefighters Pepper Sauce)
  • Salt & Pepper
In the saucepan, make a simple bechamel using the butter, flour & milk. Add the hot sauce and salt & pepper to taste and set aside the bechamel sauce. Boil the pasta and reserve ~1/2c of the pasta water before draining. Fold the bechamel and grated cheese into the pasta, add a bit of the pasta water if needed to keep things creamy & moist. Spray your baking dish with a bit of Pam or butter it then pour the pasta, sauce, cheese mix into the dish. As an option you can top the dish with more cheese or a buttered breadcrumb topping, I prefer it without either. Bake at 400deg until bubbly and the top begins to brown.
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Unread 10-01-2013, 07:51 PM   #28
Garrett
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The smaller smoke ring is coming from the higher heat and less time in the smoke.
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Unread 10-01-2013, 07:58 PM   #29
Big M1ke
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That Mac does look tremendous.
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Unread 10-02-2013, 11:15 AM   #30
Damn True
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Quote:
Originally Posted by Garrett View Post
The smaller smoke ring is coming from the higher heat and less time in the smoke.
Thanks!
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