Mike Lang

Meet our Blogger

Mike Lang

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WHO YOU ARE AND WHAT YOU DO FOR WEBER?

By day I'm a police sergeant. By night I'm a tender of the Weber flame and "Grillographer" of Weber Nation. Earlier this year I shared my "Weber Experience" and why the perfect weekend meal consists of firing up five grills! Creator and stomach behind the grilling and beer blog: Another Pint Please.

WHAT IS YOUR FAVORITE WEBER PRODUCT?

My first-generation Weber Performer. It gives me the thrill of charcoal with the speed of gas light. We've shared more meals than I can count, and while it's already 14 years old, I will make sure it lasts another 20. I love it that much.

FAVORITE THING TO GRILL?

A prime-grade bone-in rib eye. One of the most exquisite pieces of meat to ever "meat" my grill. I'm hungry just typing about it.  

CHARCOAL OR GAS?

Both. I know there are purists at both ends of the spectrum, but while both have their strengths, both automatically mean dinner outside.  When I've got time, I go for a kettle. When I need immediate results after a long day of work, I'm proud to turn on the gas. Choice is king, and neither have ever let me down.

WHAT'S YOUR BEST GRILLING ADVICE IN ONE SENTENCE?

Cook to temperature, not time.

HOW DID YOU GET STARTED WITH GRILLING?

My dad. For as long as I can remember, we always had a grill in the backyard. As an Eagle Scout, I was the guy who brought the three-course grilled meal to the campground. In our family, outdoor cooking has never been a fad, but simply a way of life. A fact shared not only by me and my dad, but also by my two brothers and sister. Whether it is my dad's Webers, or mine, life simply tastes better.

All Posts by Mike (89)

Planked Garlic & Parmesan Potato Chips

Planked Garlic & Parmesan Potato Chips

Are they potato chips, or just planked scalloped potatoes? Call it what you will, I just like to eat them.

Stuffed Flank Steak With Prosciutto & Goat Cheese

Stuffed Flank Steak With Prosciutto & Goat Cheese

When is a steak a roast? When it’s rolled, stuffed, and grilled!

Trussing A Roast

Trussing A Roast

For a perfectly grilled roast, the truss is just as important as what’s in the rub.

Fresh Pork Tenderloin Sliders

Fresh Pork Tenderloin Sliders

Fresh Pork Tenderloin, the making of the ultimate slider!

Planked Sausage Rolls

Planked Sausage Rolls

Typically baked in the oven, this sausage roll recipe is easily adaptable to the outdoors. All you need is your grill, a plank, and your appetite.

Essential Tools For The Holidays

Essential Tools For The Holidays

Here are a few essential tools that I use to get my holiday grilling on!

Woods To Smoke With

Woods To Smoke With

While just the act of grilling creates new flavors, there is one more way I like to add to the experience: smoke.

Grilled Skirt Steak Skewers

Grilled Skirt Steak Skewers

Skewered meat has two advantages, it’s easy to manage on the grill and it takes only one hand to eat.

Twice-Baked Planked Potatoes

Twice-Baked Planked Potatoes

Of course "mashed potatoes” and “grill” don’t exactly go together, but make them twice baked, add in a cedar plank, and you have the makings for the ultimate side dish.

Smoked Turkey On A Kettle

Smoked Turkey On A Kettle

While a traditional roast turkey is superb, adding smoke only makes it better.