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Smokin Monkey

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Everything posted by Smokin Monkey

  1. Smokin Monkey
    Once again welcome to the Forum. I think you are doing the correct thing, in waiting for the sealant to arrive before you assemble your grill. We all have our Pits of choice, and I can guarantee, this will not be the only Pit you buy. I Sous Vide as well, it has its time and place in the cooking arena.
  2. Smokin Monkey
    I did Corned Beef a couple of years back, Pastrami is the next level.
  3. Smokin Monkey
    Sounds Great Paul, seen the Rôtisserie Gammon Joint you did!
  4. Smokin Monkey
    Great to see you back competing again, I had seen the name Pitmaster Jedi but never put the two together. Wade has been doing some Judging recently, home and abroad. I will be doing the Judges Course at this years Smoke On The Water Event. Good looking boxes!
  5. Smokin Monkey
    Not salting the day before is a good move, as salt will draw moisture, and when Low & Slow Cooking is good to keep as much moisture in the meat as possible. Smoking and braising, as long as the liquid is not too deep, is good.
  6. Smokin Monkey
    Suppose I will have to do a Beef Brisket Chilli seen as I have a Cowboy Stove!
  7. Smokin Monkey
    Hi Karen, welcome to the Forum. There is a saying, “If Your Looking, Your Not Cooking” Stirring the coals, will only have the effect of producing more heat, which is not what you are looking for with Low & Slow Cooking. Best keeping him away from the Smoker. Its always good to get a good Butcher on board, and teaching them what you want.
  8. Smokin Monkey
    How did the Polo Shirt go down at Q Fest?
  9. Smokin Monkey
    The Forum only works if members contribute, we can only post so much content. People post on Facebook then ask where is this recipe, where can I buy Charcoal. Facebook is good, but Forums like this builds into informative reference point.
  10. Smokin Monkey
    No still got it.
  11. Smokin Monkey
    Looks a good bit of kit, would of bought one if I did not have a GMG. Good idea to put a seal on the door. To check the temperature across the cooking area, but 6-8 part baked bread rolls, put 4 across the back 200mm in, and 4 across the front same distance in from the front. Cook for the recommended time, then looking at the colour of them will tell you where the hot spots are.
  12. Smokin Monkey
    Some ideas I am toying with for the Smokers Weekend. Whole Roasted Cabbage with Bacon & Onion Stuffing. Italian Summer Donut. Some sort or Burnt Ends, (either Pork or Beef). Ribs? Belly Pork. Chorizo & Onion Side Dish Veggie Dish Whole Roasted Cabbage with Vegeterian Chorizo & Onion Veggie Meat Loaf
  13. Smokin Monkey
    For those members attending the 2018 National Smokers & BBQ Weekend, this is the thread to post up your menu ideas for the weekend. We like to have some idea what people are thinking of cooking so we end up with a good variety of food, instead of 20 racks of ribs and 5 lots of Pit Beans.
  14. Smokin Monkey
    Just been thinking this afternoon, about starting a thread for that. Will do it now.
  15. Smokin Monkey
    Whiskey Barrel Smoker, I have seen some of these about, local reclamation yard have got some of these in. I don’t not eat fish so have no idea on the subject, but you are in the right place. @Wade, is the man. He has put threads on the Forum, and he will be only to willing to help and guide you through the process.
  16. Smokin Monkey
    Photos look great!
  17. Smokin Monkey

    Evening...

    Smokin Monkey replied to 8t8's topic in Roll Call

    Hi Ady, Welcome to our "Family" and "Addiction" Plenty of good folk on here, ask any questions you can think of, and you will get your answers. Post up your recipes and cooks, and don't forget we like plenty of photos. If you like a members threads, you can click on there Avatar and follow them, this way when the post you will be alerted. Can I please ask you how you found the forum? We look forward to you contributions to the Forum. Steve WoodSmoke Forum (Admin)
  18. Smokin Monkey
    Sluggy it all depends on what time you have available. I have done 16 hours on Pork Collar, but time as running out, so into the oven at 200’C to finish off.
  19. Smokin Monkey
    Had a look at that yesterday in our local Costco. The only thing that I did not like was the air vent is at the back of the cold smoke box. A bit awkward to adjust.
  20. Smokin Monkey
    Welcome to the North West group @tedmus
  21. Smokin Monkey
    I Have read it is similar to Apple and Cherry, very subtle Smoke. Good for Fish and Chicken.
  22. Smokin Monkey
    Just a quick heads up to folk out there, Grillstock 2018 has been canceled. They will refund your tickets, but any hotels etc, I think very much out of pocket. Very sad state of affairs. I think this will be the last nail in the coffin for Grillstock.
  23. Smokin Monkey
    Hi Sluggy, as Wade has pointed out, both of us attended Brew & Q yesterday, Wade was judging, but I think I ate as much meat as he did. Thats the problem when the food ready and people ar hungry to eat, you do not think of grabbing the camera. This is the one and only photo I took at Brew & Q, 1st place Beef Rib from All Smoke No Knickers, actually watched them prepare this and was lucky to taste the Beef Rib, also lucky enough to taste the Pork which also took 1st.
  24. Smokin Monkey
    All printed and ready
  25. Smokin Monkey
    Little bit of advertising for the Smokers Weekend @ Northampton. Could find its way to a certain Judge at this Weekends Brew & Q Festival.
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