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  1. 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...
  2. grillmonkey

    Making rub vs store bought

    That's how I like to have my veggies; let the herbivore eat them, then eat the herbivore.
  3. grillmonkey

    White oak

    Like I said in a previous post on this thread, "The only thing better than white oak is red oak."...or was it the other way around?
  4. grillmonkey

    Health Benefits of Bacon

    Growing up as a sharecropper in Alabama, I'll bet she knew how.
  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

    BBQ Pitmasters ?

    In fact this is me right now.
  7. BBQ Pitmasters ?

    BBQ Pitmasters ?

  8. 1435980132822821056886.jpg

    1435980132822821056886.jpg

    • grillmonkey
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    • Album: BBQ Pitmasters ?
  9. grillmonkey

    BBQ Pitmasters ?

    I think that a stick burner has a cleaner smoked taste, kind of like smoking a fresh cigarette as opposed to smoking one that you pulled out of the ashtray.
  10. grillmonkey

    PP stall?

    I don't know why there is so much variation in stall temps on butts, must have something to do with the relative humidity or something. I just don't know, but it never happens to me at the same temp. Is it OK to use armadillo rub on pork?  
  11. grillmonkey

    Wrapped chicken

    Even though I'm sure you liked these breasts just fine, I believe you will like the larger breasts much better. (At least that has been my experience.) Anyway, it was a great thread, definitely worth 
  12. grillmonkey

    Pulled Pork - Pork Butt 5.25 pounds

    The stall is the result of evaporative cooling. Basically, moisture begins to rapidly evaporate from the butt at anywhere from 150-165 or so, and can last for hours. Foiling at this point can help overcome the stall. To get the falling apart pulled pork, all you have to do is take the butt to an...
  13. grillmonkey

    Foiling ribs.

    http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
  14. grillmonkey

    Foiling ribs.

    Thanks to Chef JJ, I am now the neighborhood rib expert. Family and friends now look to me for advice on their ribs.
  15. grillmonkey

    I think I have a ghost.

    I think you found the ghost!
  16. grillmonkey

    I think I have a ghost.

    Even if you've been married for decades, do you really (I mean REALLY) know your spouse? Could be she accidentally started it by placing/misplacing something, and got a reaction from you which she secretly thought was funny, and has been pulling innocent little pranks ever since. Which would...
  17. grillmonkey

    MES40 - first smoke in progress. Couple questions

    OK. You're good on smoke since you've said it had a good smoke flavor. A temp of 188 degrees is done, but at that temp the connective tissue hasn't broken down yet. It would have been best to slice it or chip it and sauce it, but you needed to take it to about 205 degrees for pulling. At 205 the...
  18. grillmonkey

    Babyback for dinner.....for the dog!

    I feel your pain. Even if you could get all the dirt out, every time you take a bite you'd be expecting that dirt crunch. Hell, dogs gotta eat too!
  19. grillmonkey

    Skilled Tradesman!

    I didn't even realize I too was creating these instruments for decades. I guess I just never ran across a musician who knew how to play my creations. Now, the next time my wife says, "Are you drinking beer again?", I can tell her, "No. I'm making bottle flutes."
  20. grillmonkey

    Chicken thigh taste test- 2 comp styles vs backyard

    Great comparison. I always like the side-by-sides.
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