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nmayeux
09-19-2008, 08:49 AM
Got started working on our church dinner for 300 tomorrow. Last night, we soaked 180lbs of boneless pork butts in marinade.

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook1.jpg

Here is a pic of the meat for perspective. If you look at the table (6' folding), you can get a feel for the size of the cook. Also, I live those bus tubs for marinades...

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook2.jpg

And here is Marie, properly stuffed. Had to stack the butts like cord wood!

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook4.jpg

Coolhand
09-19-2008, 09:00 AM
:wow: Now that's a lot of BUTT! You'll have to have a team of people to pull that. What did you use for a marinade, looks like Italian dressing. Good Luck!

ds7662
09-19-2008, 09:19 AM
:wow: That's alot of butts!!
I would be interested to hear what you are marinading the meat in as well?

Willkat98
09-19-2008, 09:28 AM
I still think you should have named her k.d.

Nice butt(s) Noah!

Capt Dan
09-19-2008, 10:16 AM
Holy Chit noah! I am doing 12 plus a brisket tonight/sat am and was hoping to fit it all in my 60. I think I can fit them all so they are at least not touching each other. I have never done them stacked like ya got pictured. How well does that work? It must take a few more hours than usual? Keep us posted with a couple pics during the smoke . You must do alot of rotating. Great to see a full Lang going to work!:thumbs up:

nmayeux
09-19-2008, 10:16 AM
Thanks guys! The marinade is kosher salt, black pepper, garlic powder, italian dressing (has both oil and vinegar), and worchestershire sauce. Been using it for years, and have better results than injecting.

Ron, I wouldn't have stacked the butts in like that if they were going to different places. Since these butts will be pulled together, there should be enough smoke and bark once everything is mixed together. Also, since this cook will probably take longer than usual, there is plenty of smoke flavor. Here is a picture now that we are a few hours in:

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook7.jpg

Tomorrow, we will be cooking a mess of chickies, and gallons of hog apple beans.

nmayeux
09-19-2008, 12:37 PM
Here are a couple more:

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook8.jpg

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook9.jpg

Chargrilled
09-19-2008, 02:01 PM
That is SOOOOOO purdy!!!!! Marie is takin it well, that is a TON of pork on er!!!:thumbs up::msn-wink:

Coolhand
09-19-2008, 06:49 PM
:wow: Now that's a lot of BUTT! You'll have to have a team of people to pull that. What did you use for a marinade, looks like Italian dressing. Good Luck!


:wow: That's alot of butts!!
I would be interested to hear what you are marinading the meat in as well?


Jinx-you owe me a beer Alan. I guess good minds think alike!:msn-wink:

PigCicles
09-19-2008, 08:37 PM
Ain't much more beautiful than a wagon load of pork butt gettin ready to be pulled :thumbs up: :drooling:

:kewlpics:

fredrogers
09-19-2008, 09:44 PM
I just can't get over how many butts you fit in there!

I hope you have some good help to pull all of that good looking meat.

-=fred=-

TX Sandman
09-19-2008, 11:52 PM
I just can't get over how many butts you fit in there!

:whathesaid: Same here! Every time I look at that Lang, I shake my head a bit. That is the most meat I have seen being cooked, and the most crowded I've ever seen a smoker. My gosh, man, how often do you do something like this?

nmayeux
09-20-2008, 07:25 AM
Guys, the pork is done! We finished pulling right at midnight, and the results are wonderful. The only thing is that this is for one place so the consistancy is great. If we were spitting it up for different places, it probably wouldn't work so well as it would be harder to get consistancy... The cook took longer, so by the time internal temps reached 195*, the cook was done. The butts didn't have to rest, and they fell right apart.

Going back to SO's questions regarding reverse flow, I never would have had the eveness of temps, or the complete lack of burning with the smoker stuffed like it was without reverse flow. Even after 3 years, I still love the way this smoker cooks!

I will post some more pics, but I have to go light the fire for the beans!

nmayeux
09-20-2008, 08:23 AM
Although my wife accused me of having a body in the smoker, here is a pic of the foiled butts:

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook01.jpg

And here is a bit of the finished product:

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook11.jpg

Chargrilled
09-20-2008, 09:22 AM
Looks good bro!!! How was the flavor, did the smoke pena?

PigCicles
09-20-2008, 09:31 AM
Makes ya wanna stand back, puff out your chest, and say "Me and Marie did that!" :wings: Looks really good (and plentiful). You're an animal :sign0092:

nmayeux
09-20-2008, 10:58 AM
Looks good bro!!! How was the flavor, did the smoke pena? The flavor is perfect, and plenty of sweet blue!

Here is a pic of the chicken in brine:

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook13.jpg

And a pic of some bacon:

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook15.jpg

And the beans:

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook16.jpg

1894
09-20-2008, 12:37 PM
:wow: :drooling::drooling::drooling::drooling::drooling: And did I say :wow:

nmayeux
09-20-2008, 05:13 PM
Well, the cook is done! Here is a pic of one of the chickies:

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook17.jpg

And a pic of Marie's firebox all lubed up, with mysterious orb:

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook19.jpg

And all cleaned up:

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook22.jpg

And finally a little Guiness to celebrate!

http://i38.photobucket.com/albums/e129/Nauti-Que/StJoesCook21.jpg

Coolhand
09-20-2008, 05:33 PM
Man that all looks so good, especially the Guiness. After making the Jambalya I'm sold on your recipe's Noah. Any specifics on the marinade you put the butts in and how about those beans. Never made my own beans, would love to try if anyone wanted to post a recipe, Ooops, just found the Dutch recipe on the page but I'd love to hear your recipe Noah.

nmayeux
09-20-2008, 05:58 PM
Thanks CH! Italian dressing is my favorite base for a marinade as it has both the vinegar for tenderizing, and oil for making that beautiful golden brown color when cooked. We doctor it with salt for seasoning and moisture absorption (brining), pepper, garlic powder, and worchestershire sauce. We don't measure anything, but make sure you have enough marinade that everything can soak overnight.

I will have to post the recipe for the beans. They are basically doctored Bush's beans, with mainly the addition of pulled pork and apple pie filling. The name that I use is "Kari's Hog Apple Beans."

The key to all of this is to use these recipes as a basis to make them your own. I'm also very pleased to hear that the jambalaya worked out for you!

ds7662
09-20-2008, 08:26 PM
:eating::eating::eating:All looked good Noah!!!!

SmokyOkie
09-20-2008, 10:09 PM
Thanks CH! Italian dressing is my favorite base for a marinade as it has both the vinegar for tenderizing, and oil for making that beautiful golden brown color when cooked. We doctor it with salt for seasoning and moisture absorption (brining), pepper, garlic powder, and worchestershire sauce. We don't measure anything, but make sure you have enough marinade that everything can soak overnight.

I will have to post the recipe for the beans. They are basically doctored Bush's beans, with mainly the addition of pulled pork and apple pie filling. The name that I use is "Kari's Hog Apple Beans."

The key to all of this is to use these recipes as a basis to make them your own. I'm also very pleased to hear that the jambalaya worked out for you!

That would be Keri C. of Broken Arrow,Ok and Hotwire BBQ team (near neighbor of mine). The hog is cuz you use Blues Hog sauce, the apple is cuz you use apple pie filling.

Do you like them pretty well Noah? We just can't get with the program of using apple pie filling in beans.

nmayeux
09-21-2008, 08:04 AM
That would be Keri C. of Broken Arrow,Ok and Hotwire BBQ team (near neighbor of mine). The hog is cuz you use Blues Hog sauce, the apple is cuz you use apple pie filling.

Do you like them pretty well Noah? We just can't get with the program of using apple pie filling in beans.
Love the beans, and our friends and neighbors can't get enough of them. Pork and apples are just made for each other!

We use our own homemade rub and sauce, but I think it is the addition of the pulled pork which makes these beans so wonderful!

SmokyOkie
09-21-2008, 03:57 PM
Well then if we try them and don't like them with the Blues hog recipe, will you send me some of your rub and sauce to try?

nmayeux
09-21-2008, 07:01 PM
No problem, but you'll have to let me have some private time with Lucille...:drooling:

cabinetmaker
09-21-2008, 08:15 PM
Noah, that is awesome. I'd have to take three extra blood pressure pills to not stress over that many cuts of meat. Hell, two briskets kept me up all night.

BTW, are you familiar with a place in Marietta called Automobile Atlanta?

nmayeux
09-22-2008, 05:12 PM
I believe they are the place up near the square off Cobb Parkway. Do you know somebody there?

cabinetmaker
09-22-2008, 05:26 PM
George Hussey. Known in the Porsche world as Dr. 914. They do restorations and new and used parts for 914,911.912, and 356, but mainly 914's

nmayeux
09-22-2008, 05:53 PM
I know the place, as I have driven by drooling over some of the cars out front. In highschool I worked for a VW shop, and we worked on a lot of the older Porsches, including 914s. My boss was a big fan of SCCA racing, and he had a real sweet ride. You don't have a Porsche by any chance?

SmokyOkie
09-22-2008, 06:15 PM
I know the place, as I have driven by drooling over some of the cars out front. In highschool I worked for a VW shop, and we worked on a lot of the older Porsches, including 914s. My boss was a big fan of SCCA racing, and he had a real sweet ride. You don't have a Porsche by any chance?


:roflmaoha0::roflmaoha0::roflmaoha0::roflmaoha0::r oflmaoha0::roflmaoha0::roflmaoha0::roflmaoha0::rof lmaoha0::roflmaoha0:

Tell him Curt.

cabinetmaker
09-22-2008, 06:29 PM
Ok, Ok, Yep. got me some Porsche's. 8 of em. All are 914's. I work on 914's and 911's as a sideline when I'm not cuttin wood or tending the smoker. My daily driver is a 2.1L four with a cam that puts out 125 HP. That's 40 more than stock.:roflmaoha0: I have 3 in various stages of restoration, and 4 that are parts cars. I also have over 10,000 parts on shelves.:msn-wink: I'm as obsessed with cars as much as I am with smoking. :1987_food:

nmayeux
09-22-2008, 06:38 PM
Well, I guess I just got learned! I love cars also, but the kid thing is kinda getting in the way. So one of these days...

Jake
09-22-2008, 06:56 PM
Love the beans, and our friends and neighbors can't get enough of them. Pork and apples are just made for each other!

We use our own homemade rub and sauce, but I think it is the addition of the pulled pork which makes these beans so wonderful!

no wonder i liked the spares better smoked with apple:drooling: than hickery

cabinetmaker
09-22-2008, 06:59 PM
Well, I guess I just got learned! I love cars also, but the kid thing is kinda getting in the way. So one of these days...

Mine left home about 25 years ago. I have more time now.