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  1. grillmonkey

    St. Lois Ribs

    I used to subscribe to the "Ol' Uncle Buck's Super Special Slap Yo Mama" specialty type sauces, but I got to thinking a company like French's probably has a staff of chefs and endless tasting trials to verify and improve the flavor of their products. If it's not perfect they lose massive amounts...
  2. grillmonkey

    St. Lois Ribs

    Texture is important to me. I pull mine at 195 probed in the thickest part of the meat. Also, I remove the membrane. I've tried both ways and prefer it removed. Rubs and sauce are a personal preference, but my favorite way is salt brine overnight (1/2 cup to 1 gal. water). I sauce mine after...
  3. grillmonkey

    Ribs on a Beautiful Sunday in Georgia

    I originally started this thread in 2014. Then, in 2015 I bumped it because it was cold and miserable outside and I thought it would give me and others hope that better days were ahead. Then, today I thought about it when I was wondering if I should build an ark because of all the rain we've...
  4. grillmonkey

    So tired of sexism.

    My favorite part of smoking meat is in the eating. I'd love it if my wife took an interest in it, so I could just sit around and drink beer while she did all the work. To give you an idea of the lengths I will go to avoid cooking of any kind, I built a 280 sq. ft. cookhouse just so I wouldn't...
  5. grillmonkey

    Retirement Options

    I'm in the deep south. My aunt Betty Jean always called me John John because it wasn't right not to have two first names. :emoji_slight_smile: I grew up and live in a rural area in Georgia where good manners are considered important and most people treat each other with respect. It's "Yes, sir"...
  6. grillmonkey

    I Was Once A Wood-Burning Smoker Snob

    It's hot down here in Georgia, humid too. I wanted a Butt for the Fourth because that's what we do at my house on Independence Day, but the thought of getting up early and managing a fire in my wood-burning smoker all day just didn't appeal to me this year. That's when I decided to break out my...
  7. grillmonkey

    Can We Get Member Status (Posts/Likes) Back In The Avatar Box?

    This was initially going to be a reply to SmokinAl's thread about threads disappearing/falling off "New Posts" link. (I would post the link, but I couldn't get back to it.) As I was writing, I decided this would probably be more appropriate as its own thread. I usually come here to get advice...
  8. grillmonkey

    Ribs from freezer to smoker?

    I intend to give Al's method a try soon. Was thinking about doing it today, but the weather is going to be so nice I am going to have to get some other things done before it turns cold again.
  9. grillmonkey

    What smoker to buy???

    Careful, this is a family friendly site. I can see this could get a little heated if we don't nip it in the bud.:D:D:D
  10. grillmonkey

    Die Hard Smoker Guys

    I can't take real cold. Anything below 50 degrees and I'm looking for a heated room. My family goes so far back in the South that I think we have evolved to the point where we have no tolerance for it. Cold tolerance is no longer in my genetic makeup.
  11. grillmonkey

    First Smoked Chuck Roast

    I'd like to try that, but I have a problem. The nearest Little Caesar's is 40 miles away.
  12. grillmonkey

    Trying a more complex rub. Thoughts?

    Lots of good ideas have been posted here and I really can't expound on what's already been suggested as far as rubs go. I usually go simple, SPOG. Then, if it is going to be for adults that like it hot I sprinkle in some crushed red pepper after it's pulled; that really livens it up. Something...
  13. grillmonkey

    First time Boston Butt

    Looks good. Now you've got me wanting some Q but I just had something else for lunch. I should have viewed your post before I ate. I hate it when that happens.
  14. grillmonkey

    First time smoker noob. Need advice.

    IMG_0269.JPG by grillmonkey posted Oct 19, 2014 at 2:46 PM Chicken quarters are easy and cheap. Smoke to an internal temp of 175 degrees. For these leg quarters I used this: IMG_0264.JPG by grillmonkey posted Oct 19, 2014 at 2:35 PM I wrapped about a heaping cup of chips in foil and poked...
  15. grillmonkey

    Spatchcocked Chicken for Sunday Dinner (Q-View)

    That's one of my favorites. I've been dying to do some for a couple of weeks now and the weather hasn't wanted to cooperate. Usually, it'll get cold here in the winter for a couple of days then warm back up, then another cold snap and warm back up. Basically the weather will cycle like that from...
  16. grillmonkey


    Those hush puppies remind me of a time when I had a friend over for a fish fry. He bit into a hush puppy and got this strange look on his face. I asked, "What, you don't like the hush puppies?" "No," he replied, "these are the best I've ever had. Do these have peppers in them?" I told him they...
  17. grillmonkey

    My best pork butt !

    This has been my experience. whether it's red or white oak, it just provides the flavor profile that you'd expect smoked pork to have. There is a BBQ restaurant a few miles from me that still cooks their meat over an open pit with oak. He doesn't season it, just smokes until done (not all the...
  18. grillmonkey

    Brisket on my stick burner.

    Your security team looks very vigilant.
  19. grillmonkey

    Newbie Help with Temp Variation Needed

    Tuning plates work fine. I used a 1/2" aluminum plate that I acquired from somewhere. I cut it into sections with a circular saw with a metal-cutting blade. I also put in a deflector to direct the heat from the firebox to the underside of the plates. Prep 003.JPG by grillmonkey posted Jul 19...
  20. grillmonkey

    pondering a wood fired

    I regret every day I didn't buy a Lang. I went cheap, and it works OK after several mods, but temp management is much harder. I don't mind tending a fire, but it can quickly deteriorate if you don't stay on top of it. I agree with Aaron 100%.
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