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  1. 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...
  2. 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...
  3. grillmonkey

    Show Us Where You Do Your Smoking; I'll Show You Mine If You'll Show Me Yours

    I was browsing through the threads the other day when I noticed a thread about showing your smoker. It was interesting seeing the many different smokers that we use. And judging from the comments and views it was very popular, I know I enjoyed it. Then I noticed another showing someone's smoking...
  4. grillmonkey

    Can Venison Be Smoked Like Brisket?

    If you don't cook the brisket long enough, it will be dry and tough. It has to cook until the connective tissue breaks down (melts) helping the meat to become moist and tender, right? So, can the same be done with venison? And if so, which cut of meat should be used? If it can't be cooked this...
  5. grillmonkey

    Health Benefits of Bacon

    The world's oldest person, Susannah Mushatt Jones (116), has four strips of bacon with her eggs every morning.
  6. grillmonkey

    Smoked Chicken Quarters W/Q-view

    Decided on some smoked chicken quarters at the last minute after being inspired by another post I read this morning by WaterinHoleBrew. Had to get the bed of coals going, so I loaded her up with red oak. Didn't have any homemade rub made up, so I settled for some McCormick's Grill Mates...
  7. grillmonkey

    Hurry-Up Ribs On The Side-Fire-Box

    My wife and I always try to cook something nice on Sundays, but it wasn't until 9:00 this morning that we decided on ribs on the smoker. I got the smoker ready while she ran to town to get the ribs. About 1/3 can of charcoal to get the wood started. Some good ol' red oak. Getting a good...
  8. grillmonkey

    A 12-Pound Turkey on Electric ECB

    Thawed the turkey in the fridge (keeping food safety in mind). Salted turkey inside and out with Kosher salt, added my new favorite poultry rub and placed in the fridge uncovered 24 hours prior to smoking. Allowing the skin to dry uncovered overnight will help keep it from getting rubbery...
  9. grillmonkey

    Need Immediate Help! Talk me out of a Lang 36 Original Patio smoker.

    I'm sure it's just spring fever that has me deliriously considering a Lang 36 Original Patio smoker. I live 115 miles from Lang, so driving down there with my trailer to pick one up wouldn't be a problem. So, please, if anyone could just talk me down off the ledge it would be greatly...
  10. grillmonkey

    Simple Smoked Chicken Recipe on the Offset Smoker this Weekend

    It's going to be in the 70's this weekend and I've got my first full weekend off since Thanksgiving,so I am going to try a recipe I've used before with a few modifications. First, I'm going to brine two spatchcocked chickens in 1 cup of Kosher salt to 1 gal. of water overnight in the fridge...
  11. grillmonkey

    Smoked Chicken on Electric ECB--Q-View

    Inspired by Gary's excellent thread:`http://www.smokingmeatforums.com/t/169842/chicken-leg-quarters-on-the-old-ecb I decided to give it a try. Brined in Chef JimmyJ's poultry brine and rubbed with his Chix Bubba Q Rub...
  12. grillmonkey

    Here we go! Side-by-Side Comparison: Bark Vs Salt Dry Brine

    One Boston Butt, cut in half. One half coated in mustard and liberally sprinkled with Blues Hog Dry Rub Seasoning (makes a great bark). The other half dry-brined with Kosher salt. I have done pulled pork both ways, and some of my peeps have claimed a preference of one over the other, so this...
  13. grillmonkey

    Ribs on a Beautiful Sunday in Georgia

    Ribs were the plan of the day on what turned out to be a beautiful Sunday in the sleepy South. The day started out a little cool, about 72 degrees. It finally warmed up to a perfect 88 with low humidity. If I ever lived through a nicer day, I don't remember it. After a quick wipe-down of the...
  14. grillmonkey

    Is 325 Degrees Enough To Crisp The Skin?

    They've been brined overnight, they're in the marinate right now. The plan is to start the smoker at noon, bring it to 325 degrees and smoke to an IT of 165-170. I'll be using the offset with red oak only. I'm hoping the 325 degree temp will be enough to crisp the skin without having to transfer...
  15. grillmonkey

    Sunday Brisket with Q-View on ECB

     The Monkey is making another run at brisket today. Meat went on at 8:00 AM. A nice hunk of point on the ECB with electric mod and router speed controller to adjust temp. I seasoned it with Kosher salt, coarse-ground black pepper, and McCormick Montreal Steak Seasoning. Injected with...
  16. grillmonkey

    My Ribs Are Never "Great"! Trying Something Different Today...

    I have been maybe trying too hard to get my ribs the way I want them and it hasn't been working out. Today, I'm going to give Chef JimmyJ's 3-2-1 ribs a try. I'll be putting them on about 9 this morning and hopefully I'll be bragging at about 4:00 about how I can make great ribs. Since I'm...
  17. grillmonkey

    The "Cult of the Bark"

    When I started the thread "Why Dry Rub? Why Not Just Season The Pulled Pork After It's Done?", I uncovered a smoking subculture of bark fanatics that I suspected existed, but it took the thread to draw them out in the open. Now that they are exposed, I think that they need to be identified in...
  18. grillmonkey

    First brisket attempt turned out good! W/Q-view

    Tried my first brisket today. A full packer was too much meat so I separated the point from the flat and cooked the flat. I froze the point for another day. I was pressed for time so I foiled @ 165. Next time I will do the full cook without foil to crisp up the bark. I removed it from the smoker...
  19. grillmonkey

    Hot & Fast Brisket... Can it be done?

    I'm doing a brisket this weekend, but I have a lot of things going on. I really don't have a lot of time for smoking, and I shouldn't really even try it, but I have to eat so I was thinking brisket, if it can be done hot and fast. My questions are: -  How hot can I do it, and how long per...
  20. grillmonkey

    New to Group, Going to Mod My Ancient ECB

    I've got an old ECB I bought back in the early 80's. Man, that Farrah Faucett was hot. At some point, I bought an electric heating element for it. It has been in the shed since the late 80's. I took it out for the 4th of July this year and checked it with my Maverick 733. It went up to 265...
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