Bacon Double Cheese Stuffed Burgers
The Barron of BBQ, Chef Paul Kirk shares his version of this yummy grilled burger recipe. It takes some prep work, but it cooks fast and is well worth it! Continue Reading →
Category Archives: Meat
Pork Baby Back Ribs with Cherry Cola Barbecue Sauce
No time for smoking pork ribs low & slow? Try this sweet, hot & fast recipe. Continue Reading →
Peach-Glazed Smoked Leg of Lamb
Recipe by Chef Paul Kirk For Easter I usually cook a leg of lamb on my Lang. Here’s an easy lamb recipe that I feel that you will like. 5 Continue Reading →
Homemade Smoked Pastrami
Recipe(s) by Chef Paul Kirk It is traditional to have corned beef and cabbage on St. Patrick’s Day, and so do I but I usually go one step farther. I Continue Reading →
Carolina Q’ “Boston Butt” Pulled Pork
Recipe for Smoked Boston Butt to be used for Pulled Pork This recipe was shared by Douglas J. Morgan. “Boston Butt” is the term used by BBQ enthusiast to refer Continue Reading →
Smoked “Bone In” Prime Rib Roast Recipe
A Facebook follower of ours, Douglas J. Morgan Jr., shared this smoked prime rib recipe with a southern mustard sauce that he recently cooked on his Lang BBQ Smoker Hybrid. Continue Reading →
Smoked Boneless Prime Rib Roast
How to smoke a Lip-On Rib-Eye (a Boneless Prime Rib) Smoking a boneless prime rib low and slow on a smoker cooker is easy to slice thin or thick like Continue Reading →
Cold Smoked Bacon
Makin’ Bacon This 36 Lang BBQ Smoker Deluxe is makin’ bacon – cold smoked! How low can we go? 110 degrees for 4 hours! Not many people realize that the Deluxe Continue Reading →
Smoked Surf and Turf: Prime Rib and Bacon Wrapped Shrimp
KevinWI (Wisconsin), one of our Lang Forum members shared this Surf and Turf recipe. Kevin went for the Hot & Fast method of cooking on a smoker cooker. For his Continue Reading →
Mesquite-Smoked Ham with Mimosa Glaze
Ham. What a fickle meat. Unlike beef, which has a variety cuts but comes one way; uncooked and definitely not spiral-sliced, buying a ham can lead one down the bone-in, Continue Reading →