Recipes from Lang BBQ Smokers
Josh Waters, owner of Side of Southern shared his Redneck Mac and Cheese recipe in his recent interview. Jalapeño Mac and cheese topped with pulled pork, queso, Colby Jack cheese, Continue Reading →
Traditionally the tongue is boiled to make the skin easier to remove, but I skip that part and use a sharp knife along with patience to take it off. 1) Continue Reading →
Brisket Recipe 1 part black pepper 1 part salt ½ raw sugar ½ granulated garlic. Trim brisket, season with rib, place on grate, and cook at 225 degrees until internal Continue Reading →
Beeker’s Brisket & BBQ in Greenville, North Carolina shares their Pork Belly Burnt End recipe with us. Continue Reading →
I place my rub on the day before, 24 hours prior to smoking. Heat the Lang to 225 degrees and then place the brisket, fat side down on the grill Continue Reading →
Typically, brisket has been smoked hot and fast. In this video we’ll be going to cook the brisket low and slow. Continue Reading →
This brisket recipes comes from Joe and Christy Poteet of J&C BBQ. To read their full interview on our business owner site click on the link. Smoked Brisket Sliders A Continue Reading →
Wicker BBQ, owned by Philip Wicker and Jeremy Hadoges is located in Mooresville, North Carolina. If you ever in the area you don’t want to miss this place. We recently caught up to Philip and asked about his BBQ business. Continue Reading →
Read this to find Meathead Goldwyn’s Prime Beef Roast Recipe. Continue Reading →
Let’s read about a really delicious Beef Short Rib recipe. Continue Reading →