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  1. 20170824_202318.jpg

    20170824_202318.jpg

    • sky monkey
    • Media item
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    • Album: SV Dry-Aged Ribeye and Smoked Corn on the Cob *Qview*
  2. 20170824_202051.jpg

    20170824_202051.jpg

    • sky monkey
    • Media item
    • Comments: 0
    • Album: SV Dry-Aged Ribeye and Smoked Corn on the Cob *Qview*
  3. 20170824_201716.jpg

    20170824_201716.jpg

    • sky monkey
    • Media item
    • Comments: 0
    • Album: SV Dry-Aged Ribeye and Smoked Corn on the Cob *Qview*
  4. 20170824_201611.jpg

    20170824_201611.jpg

    • sky monkey
    • Media item
    • Comments: 0
    • Album: SV Dry-Aged Ribeye and Smoked Corn on the Cob *Qview*
  5. 20170824_173932.jpg

    20170824_173932.jpg

    • sky monkey
    • Media item
    • Comments: 0
    • Album: SV Dry-Aged Ribeye and Smoked Corn on the Cob *Qview*
  6. 20170824_173803.jpg

    20170824_173803.jpg

    • sky monkey
    • Media item
    • Comments: 0
    • Album: SV Dry-Aged Ribeye and Smoked Corn on the Cob *Qview*
  7. 20170824_171703.jpg

    20170824_171703.jpg

    • sky monkey
    • Media item
    • Comments: 0
    • Album: SV Dry-Aged Ribeye and Smoked Corn on the Cob *Qview*
  8. sky monkey

    Is my coppa / capocolla going bad?

    "Artisan Meat Manipulator" is one helluva title, makes my mouth water just reading it! Good luck Bernie, I'm still building confidence to go that far.
  9. sky monkey

    How important is soaking wood (chips)?

    Wow, I had no idea. I was still soaking my chips...
  10. sky monkey

    Can't wait to get bbq'ing

    Welcome to the SMF Forum Jesse! I'm jealous of your year three set-up friend! I think it's year 3 for me and I'm still on my $110 Smokey Mountain propane cabinet. I've been hankering for an offset set-up like that OK Joe. Good luck and I look forward to seeing some great looking vittles coming...
  11. sky monkey

    Under the Sea throwdown voting thread - April 2017

    Amazing looking entries. The presentation and plating is fantastic. Creativity all the way down to making the "under the Sea" sign in some cases. I do like the closer photos where you can really see the detail of the food. Going to be a tough vote though, I'd pay for every one of them.
  12. sky monkey

    Bodacious Burnt End Chuckies

    That looks amazing Chili, point for sure! I'm definitely going to try the burnt ends from chuck, appreciate the inspiration! I've done 7-8 briskets but always was too excited to eat the point after all that smokin' and worried about ruining it, looks like a great way to do burnt ends.
  13. sky monkey

    Ribs: Wrap or Spray?

    These guys giving you tips are a helluva lot more experienced than me so take this with a grain of salt. I've never cooked ribs as long as the recipes say. I like a little pull to my ribs 1)because you can walk around and eat them like a caveman and 2) I love to finish over charcoal on my Weber...
  14. sky monkey

    Gonna be a long night, Brisket just went on the smoker

    That was a good lookin smoke to read thru. Respect for staying up all night with it. I always grab 1-1.25 hr naps in between because I know I'm going to be having a party when this thing comes out the other side:) Beautiful looking bark and brisket, point!
  15. sky monkey

    Need help on this flat iron steak.

    I do have a smoker, Jason, no worries there. Just not a Sous Vide yet. I'll cook them low and slow and talk to the butcher at Winco and find out what kind of jack wagon they got runnin' round there. Ray, I thought maybe they cut the same portion of meat but different but it doesn't explain that...
  16. sky monkey

    Need help on this flat iron steak.

    Thanks for the quick reply Doug! I'm glad I didn't throw them on a hot grill for way to few minutes. Unfortunately I don't have an SV yet, nearly bought one last week and now really regret not doing it. I'll figure out something low and slow though, just not on a work night. 
  17. sky monkey

    Need help on this flat iron steak.

    I have no idea why my photos won't rotate on here. I rotate them, crop them, tried editing them first. Saving file as a different name. Only thing that has worked is saving them as a .gif file but that makes them larger files to handle... But about those "flat iron steaks"
  18. Need help on this flat iron steak.

    Need help on this flat iron steak.

  19. sky monkey

    Need help on this flat iron steak.

     I picked this up because it looked good at $4.18lb but now that I do some research it doesn't look like the other flat iron steak cuts I see posted around here.  These are cut at 1 1/8" thick, do you think these are truly flat iron steaks?
  20. 20170508_171106.jpg

    20170508_171106.jpg

    • sky monkey
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    • Comments: 0
    • Album: Need help on this flat iron steak.
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