Recipes from Lang BBQ Smokers
Chicken Bombs for Four. 2 Anaheim peppers 2 chicken breasts 4-6 oz cream cheese room temp ½ cup shredded pepper jack cheese 1/8 cup favorite salsa 1 lb of bacon Continue Reading →
Grilled Salmon with Citrus Salsa Verde. Ingredients: Salsa: 2 large oranges 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1/2 cup chopped fresh flat-leaf parsley 2 scallions, finely Continue Reading →
MEMPHIS-STYLE CHAMPIONSHIP RED SAUCE Makes 4 cups Ingredients: 1 1/4 cups ketchup 1 cup water 3/4 cup vinegar 3/4 cup tomato paste 3/4 cup brown sugar 2/3 cup corn sugar Continue Reading →
Smoked Chopped Chicken and Swiss w/ Charred Broccolini Recipe: Smoked Chicken and Swiss with Broccolini. Slow smoked, chopped chicken with melted swiss and rosemary mayo. Topped with charred broccolini and 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 →
1-head of green cabbage, 1 medium red onion diced, 5 jalapenos diced and no seeds. 3 cups fresh diced pineapple with 3 tablespoons juice, juice of 2 limes 6 tablespoons 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 →
4 smoked chicken breasts, shredded 2 8 oz packages cream cheese, softened 1 cup buffalo wing sauce 1 cup ranch dressing 1 cup shredded cheddar cheese, plus 1 cup additional 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 →