Monday, May 30, 2011

Great Memorial Weekend...

mr. Phillip Sharp brought these ABT's over to us monday afternoon.
they were sooooo good. many thanks to my sweet bbq neighbor. sr
this rib cook was a Tony's Chachere's Original Creole seasoning test.
2 tbs Tony's
3 tbs sugar in the raw.
1 tsp kosher salt
1 tsp black ground pepper
cooked for 2 hr
wrapped for 2 hr
cooked for 1 hr
sprayed every 30 minutes apple juice
sauce was John Henry's Honey Barbecue

Matt Lang, & his sweet Clint tattoo Wins Best in Smoke...

Saturday, May 28, 2011

Tony Chachere's Creole Seasoning on Ribs...

this post is from The Hungry Southerner Blog.
you can find it HERE.

Southern Kitchen – The Great Cajun Dry Rub Experiment


Summer time means grilling season. It’s always a great feeling to spend the night before a big grill-out prepping ribs. Aside from pulled pork, Ribs are by far my favorite part of the pig. The debatable secret to great Southern ribs is the fairy dust known as dry rub. Next to home made BBQ sauce, it’s a BBQ chefs personal secret. Well it’s time to let my most recent discovery out, and share my “Dry Rub” secret. I’ve taken my cajun seasoning obsession to the extreme, and spiced up my baby back ribs.

I love Tony Chachere’s Cajun Seasoning. It’s a Southern passion I developed as a child, and an obsession I have to season everything with, if just for good luck. The thought had yet to occur to me to try it with “Pork Ribs”, until now. This summer’s first batch of hickory smoked ribs, I decided to do an experiment by replacing my usual spice combo with Tony Chachere’s. Here is the rub recipe:

  • 1 cup light brown sugar
  • 3/4 cup Tony Chachere’s Cajun Seasoning
  • 2 tablespoons sea salt
  • 2 tablespoons fresh cracked pepper
  • 2 tablespoons garlic powder
  • plain yellow mustard to cover ribs

Directions: After removing the silver skin from the ribs, cover the front and back in the plain yellow mustard. Then mix the rest of the ingredients together thoroughly, and cover each slab of ribs liberally. Once the ribs are covered in spice mixture, work the ribs to ensure that the rub is spread evenly and worked into the top of the pork. Let them rest over night in the fridge. Then follow your typical smoking routine for ribs, mine is to smoke with hickory at 250 degrees for 2.5 hours and then wrap the ribs in aluminum foil for another and cook 2 to 3 hours in the oven at 250 degrees. I finish the ribs by applying homemade bourbon BBQ sauce, and putting them on the grill to build a thin crust.


The question you’re asking yourself, was the same question I was asking myself when I made this leap. How did the ribs turn out? Over spicy? Over salty? Not sweet enough? It’s not fair for me to declare this a unanimous win, because it deviates from what you would consider to be classic BBQ flavors, but in this devation I discovered a new style of Southern fusion. The combo of the “Tony’s” and brown sugar creates this suprising sweet and spicy zipp. Combined with the sweet bourbon based BBQ sauce, the ribs suddenly tasted like I had found my signature combo, my own recognizable flavor creation. This signature flavor profile is best described like balancing a bowl of bourbon bred pudding mixed with spicy andouille sausage. A flavor profile that I will continue to refine, until I’ve convinced even my skeptical wife.

Do you have a signature flavor, or have you stumbled upon a peculiar flavor combo that worked out? Do you have a secret spice rub? What’s your key to BBQ success? Whats your Southern secret? Stay Hungry Y’all!


Almost Award Winning BBQ Sauce

This barbecue sauce recipe didn’t really come close to winning any awards with competition judges. Likely because of the strong kick of heat provided by a dose of chipotle and cayenne. It just crossed the line out of “mainstream” in the heat department. A few judges seemed to love it with high ranks for chicken and ribs and all of our B-B-Q Tricks home samplers were ready to take a bath in the stuff. It’s that good.

The best thing about this “Almost Award Wining Sauce” is that it’s a perfect sweet heat finishing sauce that will caramelize perfectly as the finishing touch to ribs and chicken. Feel free to temper the heat by dropping the cayenne or chipotle.

2 tbs. Vegetable Oil
1 large clove of Garlic (crushed/minced)
1 medium Onion minced
1 Chipotle Pepper (from can) minced
1 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1 cup Ketchup (we use Heinz)
2 tbs. Dijon Mustard (Grey Poupon)
5 tbs. Dark Molasses
3 tbs Worcestershire Sauce
1/2 tsp fresh ground Black Pepper
2 tsp. Hot Pepper Sauce (we use Texas Pete)

Heat the oil in a deep sauce pan and then add garlic and onions until they soften. Next add all peppers and heat for 20 seconds before stirring in the remaining ingredients.

Cook on low heat for 20 minutes until thickened to your liking.

If desired: When cooled strain to remove chunks (garlic and onion).

Stores air tight refrigerated for approx. 6 days.

Here’s The Rub

If you’re looking for a quick and easy all purpose rub this is it. It’s simple… and once you make it you’ll want to keep it on hand to sprinkle on everything from chicken to ribs. I even like the sweet heat on popcorn! It qualifies as a trick because of the super simple secret ingredient: Tony Chachere’s seasoning available in most grocery stores.
Barbecue Tricks “Anytime” Rub
  • 2 tablespoons Tony Chachere’s Original Creole Seasoning
  • 4 tablespoons dark brown sugar
  • 2 tablespoons cayenne pepper
  • 2 tablespoons sweet or smoked paprika

Mix thoughouly with fork and store any remaining rub in and airtight container or jar for up to one month.

Western Premium BBQ Products...

You can find there link HERE.

Friday, May 27, 2011

Thursday, May 26, 2011

Killer Hogs BBQ Newsletter...

Cooking Brisket On UDS

Thursday, May 26, 2011
In this issue:
Cooking Brisket on UDS
Great BBQ Story
The BBQ Rub.

Great BBQ Story

My buddy Justin from BCBC BBQ Team emailed me today with this quote from a recent "Grilling With Rich" Interview.

I LOVE this story and I had to include it in my newsletter!

GWR: What got you into BBQ competitions?

Team Unknown: The event that really set the hook was the 2008 Lakeland Pigfest down here in Florida. After spending the weekend talking with some of the cooks and making our rounds we ended up at the awards at 5:00 Saturday afternoon. Right before the announcer started the chicken awards a helicopter came in and landed to the left of the stage. A man with a buzzcut and a white beard stepped off the chopper with a Jack and Coke, a White Owl Cigar, and two chicks in bikinis. The bearded man proceeded to win 1st place in all four categories and walk away with the Grand Championship worth $2,500,00. He stepped back on board the chopper with the cash, the trophies, the chicks, the Jack and Coke and he was off. After we picked our jaws and ball caps off the ground we made a promise right then and there that it would be us in that chopper one day. We later found out that the bearded man with the buzz cut was Raymond Lampe aka Dr. BBQ.

The BBQ Rub.

Click Here To Visit The Website:

The BBQ Rub.

Smoking Brisket for Memorial Day

While everyone else is grilling burgers and hot dogs this weekend, I'm going to be smoking some chicken and a few slabs of Baby Back Ribs!

But the one thing I'm the most excited about is the Brisket I'm going to be cooking this weekend.

I finally finished building my UDS smoker (Ugly Drum Smoker) last weekend - and the first brisket I cooked on it was on-time! You can view the video of my UDS HERE.

Now, I have always cooked brisket low and slow... but I've been reading a lot about people cooking Hot & Fast on a Ugly Drum Smoker. So I had to try it out!

I bought a 13lb whole packer at Sam's. (It can be hard to find whole packer briskets at my local Sam's, but if you ask one of the butchers they can usually pull one out of the back for you).

Once I got the brisket home, I busted it out of the cryovac and started trimming on it. When you are cooking a brisket on high heat, you don't want to remove to much of the fat on the underside. This fat will actually help protect the brisket from the heat.

So I just trimmed out the hard vein of fat between the flat and point and took off any discolored meat around the sides. I gave it a quick wash, a pat dry and then I was ready for the injection.

I personally don't like to cook brisket WITHOUT injecting it because your not going to get the same flavor on the inside of the meat if you don't. For this brisket I used an injection of Beef Stock, Worcestershire, soy sauce, Frank's Red Hot sauce, and a splash of garlic wine vinegar. I always place my brisket in a full size aluminum food service pan and spread the injection sights out about an inch apart. Once it's oozing out all the sides, it's done. The food service pan catches all the over-flow – and I pour any of that extra injection in the 3 gallon zip lock bag I'm putting my brisket in. Then it all goes into the fridge for an overnight rest.

The next morning I fired up the UDS. I started with 11 lbs of briquettes and several chunks of cherry wood. Then I put 10 coals in a charcoal chimney and hit 'em with the weed burner. Once they were ready, I poured them into the fire basket with the other charcoal and wood... and then opened all the air intake holes.

The UDS came up to temperature in about 30 minutes to my target temp, 325 degrees. Once I saw the temps climbing, I had to cover one intake hole, but the ball valve and other intake stayed open 100% for the entire cook.

While waiting on the smoker to get to temp, I took the brisket out of the marinade and let it drip dry. I don't rinse or pat it; just let it drip for a couple of minutes. I then covered it in a thin layer of yellow mustard and doctored it a bit. I started with Kosher Salt, Black Pepper, Granulated Garlic, and Onion Powder. I let that sit for a few minutes and then went back over it with The BBQ RUB.

The, once the smoker was at 325, I placed the brisket fat side down on the cooking grate, stuck a thermometer in the thickest part of the flat, and put the lid back on.

I just sat back and let the UDS do it's job.

The internal temperature climbed pretty fast. In only two hours it was up to 160 degrees, and I always pull my briskets and wrap them at 160...

And one little tip... I save about 2 cups of my marinade and pour it over my brisket when I got wrap it in aluminum foil. This gives my brisket plenty of liquid in that foil package to “soak up”.

Now, the temp of a UDS will spike the longer you have the lid off. So I made sure to keep my lid closed as much as possible.

But once I got that brisket wrapped and got it back on... bouncing back to cooking temperature wasn't a problem at all. I didn't notice a stall in temperature like I usually do with a low and slow brisket.

And in 3 more hours, I had an internal temp of 198... which is the temp where I always pull my briskets off the smoker and vent them for 5 minutes. I want to vent my briskets to let-out all the steam. With briskets, I always hold them in a “dry cooler” for a few hours so all the juices can stabilize. And if you don't vent... the internal temperature will continue to cook the meat while holding, and the brisket will be over done.

Brisket is easy to over-cook and it's easy to dry out. So you really have to pay attention to those little steps like venting it and then holding it in a dry cooler if you want the best eating brisket you can get.

After resting, I took out the brisket and then separated the point from the flat to make burnt ends. This is when I noticed that my brisket was really moist and had a nice smoke ring. It looked great!

For the burnt ends I cut the point into 3/4” cubes, placed them in a half size aluminum pan and tossed in a sauce (I tried something new: 1 cup of Sweet Baby Ray's and 4 Tablespoons of the drippings from the foil). Then I put the burnt ends pan back on the smoker for 1 hour.

I wrapped the flat up and placed back in the cooler while the burnt ends finished. After 45 minutes I took the flat out of the cooler (it was still really hot to handle without insulated gloves). I placed it in an aluminum pan and brushed a thinner version of the sauce on top of it. I put it on the UDS along side the burnt ends, but only let it sit on the cooker for about 15 minutes... then it was time to slice.

I was amazed at the tenderness of the flat and the burnt ends. They were melt in your mouth good!

Now... while my brisket was resting, I decided to play around with the UDS. I wanted to see if I could get the temp to stabilize at 225 and then see how long it would burn on one load of coals.

I shut down the other intake hole and closed the ball valve to 25%. In about 30 minutes the temperature dropped to 225 and it sat there. 3 hours later I took my brisket out of the cooler to make my burnt ends and “bake on” my sauce – and it was STILL sitting at 225. After everything was done, I was determined to let it burn itself out. But at 10:00pm that night I finally had to close the intake and cover the exhaust. It was still rocking along at 225. I have no idea how long it would have kept burning – and I just didn't feel like finding out that day.

And, as always, if you have any more questions just email me at

The BBQ Rub.

It has taken us a couple of years to finally be able to sell our rub... but all the hard work has finally paid off.

We now have our competition-quality BBQ Rub for sale.

Visit our website and check it out!|| My BBQ Blog Malcom Reed Killer Hogs BBQ Team

Malcom Reed
Killer Hogs BBQ
PO Box 4267
Southaven, MS 38671

4 more...

facebook friend Yvette Cruz, 4 more...........

Wednesday, May 25, 2011

so close... @KevinsBBQJoints Contest...

Lang launches the new website! And new name,

"What's COOKING?"

Issue: #3 May/2011

Whole Pig


Lot's of news! New website, new domain name, new shipping portal, and a sneak peak at Lang's newest bar-b-que.

Visit us at

Lang launches the new website!
And new name,
New website screen shot
Click to check out site now!
Lang Bar-BQ Grills Inc. is proud to announce the redesign of their website and their new domain name,!

The new website was designed to better promote our products, services and social connections. It includes links to our latest Piggyback Shipping Forum (see article below), the grill master forum, the Blog, and videos as well as our social media channels.

The old domain name,, is still around but simply directs you to the new website. Bookmark and share today. Like us on FaceBook and Tweet with Lang to find out about upcoming BBQ events. We love talking about bar-b-cues!

View site now!

Ultimate BBQ Showdown
Airing on CBS at 2:00pm ET on Saturday May 28th
Ultimate BBQ Showdown This Memorial Day weekend CBS launches The Ultimate BBQ Showdown. In the show top pit masters compete for the Kingsford Cup and $20K!

When The Ultimate BBQ Showdown show airs on May 28th at 2pm look for Lang's Bar'BQ Smoker Chargrill. The char grill is the cousin to Lang's smoker cookers. This is your chance for a sneak peak. more

Piggyback Shipping Service
If you haven't already heard...
Piggyback shipping service

We noticed on Facebook that a lot of Langers were grumbling about the costs of shipping throughout the country.

We knew we couldn't reduce the price of gas or get the logistics companies to lower their rates but we had to do something. The idea came from our Facebook fans, they obviously feel comfortable talking to each other via the Internet, so we decide to create a medium to help them connect. A forum was created with the sole purpose of people connecting to share transportation costs.

Seemed like a simple idea to put 2 or more smoker cookers on the same trucks. The forum was launched on April 6th and we're happy to say that there HAVE been connections made by people looking to share shipping costs.

Go to Piggyback Shipping Service Forum now!

The Lang smoker cookers are preferred by more chefs and championship cooks. The reason is that they consistently provide a better food product and top bar-b-q pork scores!


Ben Lang
Lang Bar-B.Q. Grills