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  1. sky monkey

    Christmas 2019 Whole Hog Smoke on Cinder Block Pit - QView

    I agree with Derek717, legendary post! I think it was the last straw and I'm finally going to pull the trigger using your post. Although I'll be injecting and rubbing like a madman because I like to overthink it, lol
  2. sky monkey

    BBQ Cookbook Giveaway

    I want it!
  3. sky monkey

    Share your BBQ gifts!

    I got a set of Cuisinart Electric Salt and Pepper mills. Rechargeable, no more wrist cramps for covering a brisket with fresh ground pepper!
  4. sky monkey

    New addition to the stable, Masterbuilt Air Fryer

    Won this at a golf tournament this summer. I wasn't to keen on having a piece of equipment pretty much for only turkeys but then I saw the wood chip tray! Interested to see how today's turkey turns out. Past couple years I've been spatchcocking it but it takes up so much room in the smoker and...
  5. sky monkey

    Frustrated with AMazeN pellet tray

    I had the same problem with the maze tray, but I had the Masterbuilt 40(MES copy) propane fueled. A-Maz-N had fantastic customer service and turned me on to the tube. I wish it said as much on the website but I still use the tray for cold smoking and it's worth every penny. I started using the...
  6. sky monkey

    Moinks 2 ways. BBQ beer and Raspberry Chipotle. + Pork Tenderloin

    Nice lookin' cook, thanks for posting! I'm curious where "moinks" came from. Never heard the term. Almost sounds Yiddish if it wasn't for all the pork wrapped up in there, lol. I'd eat all of it :)
  7. sky monkey

    Smoked Beef French Onion Soup

    Great post and delicious recipe, thanks!
  8. sky monkey

    Belly buster Brisket! With Q view

    Sucks about the decaf but that money shot I would pay for. Amazing looking meat and the way the gravy just barely dribbles over the brisket looks like what it feels to own a yacht. I imagine anyway, I never feel better than a bite of that tastes!
  9. sky monkey

    No wrap ribs and Brisket point

    Great looking meal! Point for you and Jeff :) Really great cook from the looks of it, I'm jealous
  10. sky monkey

    Dino ribs

    Only way I get beef ribs that meaty is buying a bone in prime and cutting them myself. But damn tasty when you find them. My favorite side has to be fried okra and very rare out here in the PNW now. Way easier to find back in Georgia :) Point for sure, nice looking meal ma'am!
  11. sky monkey

    Sweet-n-Savory Stuffed Pork Loin

    9 lb pork roast! Not 19 lbs Jesus Lord, lmao. That was a big pig otherwise
  12. sky monkey

    Sweet-n-Savory Stuffed Pork Loin

    I've been entirely too remiss with my time at the smoker and this forum this year. I shall have to remedy that.
  13. sky monkey

    Sweet-n-Savory Stuffed Pork Loin

    Damn good looking recipe Chile, I have 19lbs of loin I'm cutting up tonight (thirds probably, house of 4) and this is the first stuffed loin I'm gonna do! I can always count on clicking the chile icon when I search for recipes, your posts are solid, much appreciated!
  14. sky monkey

    For those of you that rest brisket wrapped in towels, do you find that it softens the bark?

    I gladly sacrifice some of the bark crisp for the ability to hold it in a cooler for a loooong time. I've held one in a Coleman 5-day cooler with a couple towels thrown on top (none on the bottom, just foil) for 8 hours and the IT was 141 when it came out of there. I usually start a brisket...
  15. sky monkey

    So, The Brisket turned out Pretty Good!

    Good looking brisket and build for sure. Almost ready to jump in and build one. Really love the finished look and vertical offset design!
  16. sky monkey

    Santa Maria Grill

    Nice build! I've always wanted a Santa Maria grill myself
  17. sky monkey

    Your favorite dish that YOU make

    chef jimmyJ, I never ever thought to put escargot in mushroom caps but as soon as you said it...BAM epiphany. I've never cooked my own escargot but now I gotta try it. The combo makes so much sense.
  18. sky monkey

    3 CHEESE SMOKING BLEW IT BIG TIME!!

    Don't throw it out yet, vac pack it and put it in the fridge for a couple weeks and then try it again. It may mellow. Also check out A-MAZ-N products. They have some cold smoke generators that make smoking cheese super easy.
  19. sky monkey

    Your favorite dish that YOU make

    1.5" thick ribeye in the sous vide, reverse seared on cast iron. Smoked baked beans with bacon on the rack above dripping in the beans and a baked potato with steamed broccoli on top and all the fixin's (including the aforementioned bacon) Carmelized onions and grilled mushrooms to top the steak.
  20. sky monkey

    Country Style Ribs - Two Ways

    Nothing I would change with the timing illini40, I bought another 2 1/2 lbs to do after the weekend. I'm going to stick to 2 hours smoked, 1 hour in the foil then I sauce and finish in the oven around 390-400 for 10 minutes in the same foil I had them wrapped in.
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