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Lang Kept it Hot at Meatopia in NYC

Meat lovers united on July 23 for the second annual Meatopia held on Pier 5 in Brooklyn Bridge Park, NYC. This celebration of meat, also known as the "Woodstock of Edible Animals, featured close to 50 chefs and restaurants from all over the United States who made 1000+ portions for attendees. Several executive chefs prepared their best dishes on Lang 36s, 84s and the Lang 108 Twin Deluxe. Here's what some of these chefs had to say:

  • Chef Sam Barbieri of the Forgetaboutit BBQ Team, shared his insights as a veteran Lang user. "I've been cooking on a Lang for 30 years and win competitions every year. I just set it and forget it. It's the type of smoker you want to start with if you're an amateur. Or, for the professional who is looking for ease and simplicity."
  • First time Lang user Chef Ignacio Mattos of Esa restaurant, had heard great reviews about the Lang and was very impressed with how good Lang's 108 roasted his half veal.
  • Chef Shane McBride cooked on his own Lang 60 Deluxe and prepared Cuban-style pork. "I've been cooking on our Lang for the past three years and it's super durable. Our Lang even has its own parking space in NYC."
  • Chef Scott Smith of Rub restaurant in NYC cooked on the Lang 108 at Meatopia. "If you're looking for space this smoker is gigantic, holds the heat well and cooks evenly." At the restaurant, Smith uses Lang's 84 Double Barrel. "We love that smoker's versatility to cook at different temperatures and also have a fantastic grill. Lang is great for the first time user."


 

While these chefs prepared a variety of meats from pork and beef to quail and veal,
they shared a common experience - the quality and performance of cooking on a Lang.