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  1. sky monkey

    What else is good to stuff poppers with

    I do equal parts cream cheese, sharp cheddar and Manchego (sometimes substitute Manchego with parmesan), ground sweet Italian sausage (browned), minced and grilled sweet onion and garlic, fresh dill (chopped), crushed black pepper, garlic powder, onion powder and paprika. Sometimes I...
  2. sky monkey

    Long time smoker first time poster

    Welcome from Oregon!
  3. sky monkey

    Ribeye with new rub

    Thanks for the likes! I'm going to use this rub on a tri-tip in the smoker and reverse seared this weekend. Dying to do a brisket with it but with this Covid crap I can't get enough people over to justify one yet :/ Soon!
  4. sky monkey

    Ribeye with new rub

    I read about the Hardcore Carnivore rubs in an earlier post or two and ordered some from Amazon. Came in Saturday but I had no suitable piece of beef to try it on. Driving past the butcher today I swung in and had them lop me off 2 ribeyes at 1 1/2 inches thick. I was already planning on doing a...
  5. sky monkey

    Anniversary Porterhouse

    Happy anniversary! Porterhouse is one of my favorite cuts, looks very tasty.
  6. sky monkey

    First time smoked rib roast

    Thanks for the likes! Yeah jcam222 - I was really satisfied with the crust, I had heard of people putting them under high heat in various ways at the end to sear them and I thought I might have to but it came out beautiful with just the smoker. I did kick it up to 275 for the last 20 minutes as...
  7. sky monkey

    First time smoked rib roast

    Picked up this choice bone in rib roast from Winco for $5.98lb. In all my years of smoking just never did a rib roast, I would always cut them up into ribeye steaks. It was 7.4 lbs but I cut the bones out and put them aside for another time. Rubbed with salt, pepper, garlic powder and onion...
  8. sky monkey

    Smoked Cheese for the holidays

    A-Maze-N products sells sawdust to use in their smoke tubes and smoke maze, you can also use pellets. I switched over from using pellets in my maze to using sawdust. Someone on this page recommended it. It reduced the creosote build up on the cheese and the smoke taste is great straight out of...
  9. sky monkey

    Smoked Cheese for the holidays

    Since I switched to using the dust instead of pellets in my AMNPS the cheese is tasty right out of the smoker. I started gifting it 2 days later. As far as the rest before I vac sealed it, I let it sit on a baking sheet in the fridge overnight. About 9 hours in the fridge and then vac sealed it.
  10. sky monkey

    Smoked Cheese for the holidays

    It's the 40" Masterbuilt from Cabelas which is the same smoker as an MES, made at the same factory if I'm not mistaken.
  11. sky monkey

    Smoked Cheese for the holidays

    This is my 2nd run at cold smoking cheese. Figured I'd make some for Christmas presents and to eat at Thanksgiving. The last time I used pellets in the A-Maz-N 5x7 tray and some of you guys suggested switching to dust over the pellets. I'm here to tell you thanks! When I used pellets the initial...
  12. sky monkey

    Spare (To St. Louis or or not to St. Louis)

    I'll buy and smoke St. Louis style but if I paid for the whole thing I smoke the whole thing. Whatever you do with the trimmed ends is usually not as tasty as slow-smoked, on-the-bone, rib meat.
  13. sky monkey

    Mama's Happy!

    That looks fantastic! Did you smoke the point before you diced it or diced before it hit the smoker?
  14. sky monkey

    Grilled, Hickory Smoked, Prime Rib Eye

    Great looking ribeyes! Point for sure
  15. sky monkey

    Remote thermometers: standalone device or phone app?

    I have the Inkbird IBT-4XS as well and it works very well. Unless you drive to the store and take your phone, then it makes a helluva racket in your pocket, lol. I really recommend a 4 probe. I've discovered cold and hot spots in my cooking equipment with the multiple probes. You can learn a lot...
  16. sky monkey

    Quarantine Brisket!

    Thanks for the Point Chris and PA Cowboy! Chris, it pulled apart very easily. As long as I slice cross grain the pull is always tender at 203. Iit nearly fell apart but was a little dry in some of the flat to my taste. Still a success in my mind but can improve for sure.
  17. sky monkey

    Quarantine Brisket!

    I pulled it into my mouth just fine Chris! I don't think I ever did a pull test on brisket, do you mean like pulled pork?
  18. sky monkey

    Quarantine Brisket!

    I did some day drinking on Friday which led to me passing out around 6pm which then led to me waking up at 12:30am pretty rested so I thought it'd be a great time to start that brisket in my fridge. Had to buy the brisket back from my non-profit organization as all of our events got cancelled I...
  19. sky monkey

    Baby Backs over Hickory

    You can see my rub ingredients in my first pic. Rubbed them 3 hours before smoke and back in the fridge. Stabilized my propane MES 40 at 230F (floated between 220-245 most of the time) and used the 2-2-1 method with hickory chips. Started doing something new with the wrap and putting a little...
  20. sky monkey

    Pineapple jerk chicken and grilled cabbage

    Never thought of grilling cabbage, plate looks fantastic. Great job! Gonna try that. On a side note - the wife and I went to Jamaica 12 years ago or so. We got some jerk chicken at a little cook shack outside of our inn. The jerk chicken was amazing so we went back the next day and the jerk...
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