Toggle sidebar

Recent content by sky monkey

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. sky monkey

    New from Pacific Northwest

    Welcome from Junction City, OR! I've gone through a couple propane vertical cabinet smokers and just recently moved to my first pellet pooper, a Yoder 640S. I figured if I'm gonna go the pellet route I'm going all in and it's one of a very few that get to searing temp so I can put away all the...
  2. sky monkey

    Party Ribs Moo! Edition.

    Those look great, I'm gonna try those!
  3. sky monkey

    First time chuck roast burnt ends

    Two weeks into owning this Yoder 640S and I've now done ribs, ABT's, whole chicken, stuffed burgers, tri tip and now some chuckie burnt ends. I should of got pics of the tri tip, that direct grilling option on this Yoder is amazing. I was hitting near 800°F at the grates for the sear. First...
  4. sky monkey

    Baby backs and ABT's, 1st smoke on new Yoder

    Got my new YS640S seasoned last night, twice. Decided to do a rack of baby backs and learn how the temps run in this thing. Put a probe in each corner of the bottom grate and learned it is very consistent front to back but the right side runs about 25° hotter than the left. Baby backs were...
  5. sky monkey

    Happy smoker! New Yoder YS640S

    My first pellet pooper and I figured go big or go home. Been planning this buy for over 2 years and finally pulled the trigger and just got it assembled. Should have some new posts for y'all soon!
  6. sky monkey

    Stuffed Burgers - Jalapenos and Hickory!

    My kitchen is torn apart for a remodel right now so good home cooked meals have been a little too rare the last couple weeks. Had to do something about that even though the dishes I created are going to be a PITA. 50% ground beef and 50% ground bison. Seasoned with CBP and Trager's Garlic Chili...
  7. sky monkey

    First time smoked cheese, possible fail

    I switched to using saw dust after the first couple times and have been very pleased with the result. I haven't done the mailbox mod but I put a big pan in between the cheese and the cold smoke maze to try to reduce the creosote before the smoke gets to the cheese. I cut the 5lb blocks into 12...
  8. sky monkey

    Short notice, short-cut pulled pork for 85 people

    Thanks everyone! It was definitely more stressful than a normal cook for me. I've never done that amount of meat before but thank heavens for that 32 qt pressure cooker. Chef JimmyJ - thanks for the recipe on that sauce! DRK - cute doggo! I have a mostly chihuahua breed myself :) Chopsaw - It...
  9. sky monkey

    Short notice, short-cut pulled pork for 85 people

    I was asked to do a pulled pork lunch for 3 shifts at our shop for a morale booster. Total of 85 people over three shifts (50 on day, 15 on swing and 20 on weekend) serving at three different times. I didn't have a budget so I tried to get a caterer to do it but no one could handle the 2 day...
  10. sky monkey

    Memorial Weekend Wagyu Brisket

    Looking good! I'm doing a brisket right now too. I thought I started in plenty of time for a 13lb brisket at midnight but I had a 4 hour stall. Dinner set for 5 as well, it's 1:10pm with an IT of 179.
  11. sky monkey

    Tri-tip, blood blisters?

    Talked to the butcher down the street from me. He said he's never seen more than 2 of those in a tri tip but that they are just a gland. If they were a blood clot he said they would be in the muscle. I'm going to continue to ask around and see if I can get a contact at the local meat inspector...
  12. sky monkey

    Tri-tip, blood blisters?

    I'm swinging by a butcher today, not Winco but an actual butcher. It's definitely not a shotgun wound, I see these all the time on tri tip. Probably half the tri tip I eat I see one on these blood clots on it. I cook about 3 tri tip per month and buy them from 4 different sources. I just got...
  13. sky monkey

    Tri-tip, blood blisters?

    Well it tasted delicious, sans blood clots or whatever they are, lol. Thanks for the responses guys. I see these enough I'm not too worried about it but I've never seen more than 1 on a tri tip so I was just curious. I'll swing by the butcher tomorrow and ask them. I have no idea where the local...
  14. sky monkey

    Tri-tip, blood blisters?

    I've seen one of these on several tri tips in the past. I bought this one, untrimmed and as I was trimming I noticed this one had five of these marks. They're not too deep into the actual meat. Kind of ride in the fat and just a little way into the meat. Can anyone tell me what they are?
  15. sky monkey

    Wearing Gloves, do most people do this while BBQing?

    I wear nitrile gloves when handling raw bacon, hot peppers, pulling pork. Beef doesn't leave near the residue and isn't as hard to wash off. I used to wear them a lot more often before they got so expensive, now I'm suffering the dry skin from washing my hands constantly in the kitchen.
See more
Top Bottom
Back
Clicky