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  1. grillmonkey

    Mr. T's "Easy Brined Pork Butt" W/Q View

    Post was very nicely done, I enjoyed the step-by-step; and so easy anyone who would be interested in trying it themselves could easily follow the recipe. I wish I could do one tomorrow, but I just ain't gonna have the time.    
  2. grillmonkey

    Saturday Spares (Qview)

    I still flip-flop between foil or no foil. When I use foil, I'm glad I did. When I don't, I'm glad I didn't. I guess my favorite ribs are the ones I'm eating at the time, whether or not they were foiled. I do prefer sauced though, whether it was before, during or after.
  3. grillmonkey

    My first shot at a build mostly scratch!

    Great job on the smoker and great job on the post. 
  4. grillmonkey

    Need Help with St. Louis on a 14.5 WMS first rib attempt

    Agree completely. When they're done you're probably going to cut them anyway.
  5. grillmonkey

    Lang Smokers vs. other Top of The Line Smokers

    No, it is not. But I still want one bad!!!!! See this thread: http://www.smokingmeatforums.com/t/182211/need-immediate-help-talk-me-out-of-a-lang-36-original-patio-smoker
  6. grillmonkey

    Experiment.....

    I had too many Tequila Sunrises once that knocked me on my butt and it needed a rub
  7. grillmonkey

    Rustic Tuscan bird...Extreme heat cook

    I've never tried the seasonings you mentioned, but it sure made the chick look pretty! (Does that sound a little sexist?) If it was as good as it looked, it must have been great.
  8. grillmonkey

    Hurry-Up Ribs On The Side-Fire-Box

    Yeah, with my inefficient stick burner it doesn't take long to burn through it. But where I live the woods are full of red and white oak, and even some pecan. I usually don't even have to cut them down. In the spring when it rains a lot, the ground gets soft and you can always find one that has...
  9. grillmonkey

    Pork Overload ?

    That is the definition of wishful thinking. You just wish NH (in this case) meant North Hawaii, because that pork looks like it would be well worth the 40-minute drive for a sample. Now you've got me doing it, "I wonder if it means North Herndon?", a small community on the Ogeechee River about...
  10. grillmonkey

    Hurry-Up Ribs On The Side-Fire-Box

    Thanks Gary, I like to see these kinds of threads by others (you included), so I try to get lots of pics and make them as interesting/informative as possible. And, with my limited vocabulary, a picture is worth about 1500 words.
  11. grillmonkey

    Hurry-Up Ribs On The Side-Fire-Box

    Thanks b-one. I actually had a couple left over and ate them for lunch today...WOW, still great! Ribs used to be my biggest smoking challenge, now after what I've learned at SMF it almost seems easy.
  12. grillmonkey

    Hurry-Up Ribs On The Side-Fire-Box

    Yeah, I wish you could have seen how long it took me just to get that pic with him actually holding his head up. Hyper he is not. When we play fetch, I throw the ball, I go get the ball, bring it back to him, he slobbers on it then whines for me to do it again.
  13. grillmonkey

    Kansas city Missouri new stick burner here!

    Justin, I don't know if it's just me or what, but I prefer cooking with an offset stick burner. I use just enough charcoal to get the wood started (about 1/3 of a starter can) then wood only. It seems to impart just the right amount of smoke flavor, considering the type of wood you use; some...
  14. grillmonkey

    Hurry-Up Ribs On The Side-Fire-Box

    Thanks David, I always seem to do my best work when I don't have time to over-think it. Monkey
  15. grillmonkey

    Experiment.....

    I found this post extremely interesting. I am always drawn in by any experiment that steps away from the usual SPOG. Not that there is anything wrong with SPOG, in fact I used it for ribs this weekend: http://www.smokingmeatforums.com/t/188853/hurry-up-ribs-on-the-side-fire-box Heck, I love...
  16. Hurry-Up Ribs On The Side-Fire-Box

    Hurry-Up Ribs On The Side-Fire-Box

  17. 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...
  18. Ribs 014.JPG

    Ribs 014.JPG

    • grillmonkey
    • Media item
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    • Album: Hurry-Up Ribs On The Side-Fire-Box
  19. Ribs 013.JPG

    Ribs 013.JPG

    • grillmonkey
    • Media item
    • Comments: 0
    • Album: Hurry-Up Ribs On The Side-Fire-Box
  20. Ribs 012.JPG

    Ribs 012.JPG

    • grillmonkey
    • Media item
    • Comments: 0
    • Album: Hurry-Up Ribs On The Side-Fire-Box
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