This video about a 7-hour cook is high and fast smoked brisket on the 36″ Lang with All American BBQ. There’s not much to say other than you will need several large napkins while watching this mouthwatering, beautiful brisket being prepared. It’s about temps and seasoning and tips on keeping your brisket from drying out, and, well, you’ll see. And the background music rocks. The post All American BBQ Birthday Brisket on the Lang! appeared first on Lang BBQ Smokers Recipe Blog ..read more

Bellevue, Tennessee is a neighborhood of Nashville. Bellevue also holds a distinctive aroma coming from Blinky’s Offset BBQ. Owner, Matthew shared his Chunky Salsa recipe with us. To read his interview click on the link. Matt’s Chunky Salsa 10 pounds of vine ripe tomatoes or red Roma Two large, sweet onions Four medium size green jalapeños Three bunches of fresh cilantro Five limes and four lemons for juicing 1/4 cup kosher salt 1/4 cup butchers ground black pepper Diced tomatoes in nickel size chunks or smaller Dice onion into dime size chunks De-stem all cilantro leaf as best as possible lea ..read more

Bloomingdale, Georgia is located along the northwestern border of Chatham County. That is where you will find Roy’s Nutz & Buttz, owned by Roy Chambliss. Roy shared his Beef Brisket Burnt Ends recipe with us. To read his interview click on the link. Trim the brisket. Place in a full-size steam pan. Season with Oak Ridge BBQ’s Black Ops Brisket Rub. Smoke for approximately 6 hours or until internal temperature reaches 155F. Separate the point and the flat. Cut into chunks. Return to pan. Season with our housemate Sugar’s Original BBQ Sauce. Cover. Put back on smoke for approximately 3-4 hou ..read more

This month we interviewed Daniel Bucher, Executive Chef and Food Sustainability Manager at Topgolf Thailand. He shared their Thai Style Dry Rub recipe with us. Ingredients: 160g Thai granulated coconut sugar 140g Thai sea salt, naturally pure 40g Thai espresso beans, medium to dark roast (fruity) 52g Thai black pepper 50g Thai baby garlic 4g Chili powder 24g coriander seeds 30g coriander roots 24g kaffir lime leaves   Dry the kaffir lime leaves, the coriander roots and baby garlic at low heat while warming up the smoker. Then grind them into fine powder. Also grind the espresso beans and ..read more

Barkmasters BBQ, owned by chef David Horton gave us some of his insights on the business and shared his baked bean recipe. Ingredients: Bush’s Hickory brown sugar baked beans (large can, I think 55 oz) Half pack of bacon cut into 1 “ squares One ham steak (usually found in the packaged meats near sausage / bacon) cut into ½“ squares One Vidalia Onion ¼ cup of yellow mustard 5 cups of your favorite molasses-based BBQ sauce (Sweet Baby Rays is a good commercial brand option) 2 teaspoons of Worcestershire sauce Pat of butter for sautéing   I like to use a Dutch oven or cast-iron pot for my ..read more

In Rochester, New Hampshire on Main Street, that you’ll find the best barbeque: Mr. Sippy BBQ, owned by Cecil Abels III. Cecil shared his hush puppies recipe with us. To read his interview click on the link. 2 cups cornmeal 1.5 cups self-rising flour 1 yellow onion – grated 1 jalapeno – seeded, smoked and chopped 6 green onions, sliced thin 2 large eggs ½ cup smoked cheddar cheese 2 cups buttermilk 2 tsp cayenne 2tsp salt ½ cup sugar Grate onions first.  Mix dry ingredients.  Add onions, pepper, eggs, cheese and buttermilk.  Mix well, refrigerate.  Using 1oz scoop drop in ..read more

This smoked corned beef brisket and cabbage recipe take the subtle taste of traditional corned beef to next-level good with smokey, savory flavors.   Ingredients Corned Beef Brisket (3 to 5 pounds) Cabbage 1 large head 4 tablespoons butter Rub Ingredients 2 tablespoons Ground Black Pepper 1 tablespoon Garlic Powder 1 tablespoon Ground Coriander Seed 1 teaspoon Onion Powder 2 teaspoons Ground Mustard Seed Instructions 1. Remove Corned Beef from brine, rinse under cold water and dry with paper towels. 2. Place in the refrigerator uncovered for 30-45 minutes. 3. Preheat the smoker to 250 ..read more

Horseradish puts a real giddy up in dishes like roast beef sandwiches, smoked salmon, and baked potatoes. You can also use it on corned beef and cabbage and its cousin, New England Boiled Dinner. Try it on Baltimore Pit Beef. I love it as a dip for carrots, celery, and potato chips. Serve with: steaks, roast beef, smoked salmon, and more. Course: Sauces and Condiments Cuisine: American Makes: Servings: 8 sandwiches Takes: Prep Time: 5 minutes Ingredients 1/4 cup sour cream 2 tablespoons prepared horseradish in vinegar 2 tablespoon milk 1 tablespoon mayonnaise 1/4 teaspoon Morton Coarse Koshe ..read more

JC& Jess, owners of Salt Box BBQ, cilantro sauce recipe.  1 to 2 cups Greek yogurt 1 to 2 bunches to of cilantro 3 to 4 garlic cloves 1 tsp of salt 3 to 4 tbsp olive oil or avocado or grapeseed oil.  Olive oil will add a bit of flavor to it, I prefer avocado or grapeseed but it’s to your preference. Juice of one lemon or lime. I prefer lemon. 1 to 2 jalapenos, stems removed and deseeded. Add garlic, jalapenos first to a food processor. Process a few times to break these down, then add cilantro in chunks and pulse a few times. Add Greek yogurt, lemon or lime juice, salt and oil a ..read more

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, our signature peach barbeque sauce, topped with sour cream and jalapeño slices. The post Redneck Mac and Cheese. appeared first on Lang BBQ Smokers Recipe Blog ..read more