Recipes from Lang BBQ Smokers
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. Continue Reading →
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. Continue Reading →
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 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 →
Brad Hudson, founder and Head Honcho opened Hubba’s Real Pit BBQ five years ago. We were finally able to catch up to Brad and asked him about his business and the Lang that fires it up. Continue Reading →
When you come into West Michigan, or more accurately, Hudsonville Michigan, you find a quaint, small community situated just southwest of Grand Rapids. The population here hovers around 8,500 people. Continue Reading →
Chef Paul Kirk gives his take on making a rub and giving it your flavor profile. Continue Reading →
This Horseradish Herb Sauce is great to brush on duck, pork loin, beef loin or any meat that eats easy with a low & slow smoker cooker cook time. Continue Reading →
5 from 1 reviews Venison Beef Pork Marinade Print Luke’s friend from Oklahoma gave him this smoked venison marinade a few years ago and he pass it on in Continue Reading →
It is my belief that in the culinary realm, people fall into one of two groups; sweet and salty. Take my husband as a for instance. While he can take Continue Reading →