Recent content by aneura

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  1. aneura

    Country style pork ribs.

    These are my wife’s favorite food. Hands down. I rub them down with a nice balanced rub, then toss them on the Weber with some hardwood charcoal and a few hunks of hickory… keep it low, around 250, turning every so often until almost done. Then I open the vents up, let her start getting hot and...
  2. aneura

    Pitts & Spitts

    excellent, I’ll probably have several as I go, much appreciated! Is the ‘trap door’ for emptying the pellets standard? I like to change the wood depending on the cook. Thanks!
  3. aneura

    Pitts & Spitts

    awesome, thanks so much for getting back! Exactly what I was hoping to hear. I was thinking cheese, Jeremy, etc. cheers!
  4. aneura

    Pitts & Spitts

    Hello, Looking to upgrade (a big upgrade) to a Pitts & Spitts Maverick 1250 - My question is, has anyone here used the upright smokebox on the P&S pellet smokers? I'd love any feedback, its an expensive option but I don't want to regret not getting it...
  5. aneura

    Quick help? First time bacon with Prague powder #1

    thank you! As i said, it was a last minute ordeal, i'm normally a thorough researcher. Quick question, does the sugar give it any sweetness? I'm not a fan of sweet bacon.
  6. aneura

    Quick help? First time bacon with Prague powder #1

    Thanks for the quick reply, I screwed up the cure... oh well, no I know! Thanks for the suggestion of the slurry, I'd like to get away from the TQ
  7. aneura

    Quick help? First time bacon with Prague powder #1

    well, i guess I f*cked that up, lol... I only used the Prague powder (1 teaspoon for 5 pounds)
  8. aneura

    Quick help? First time bacon with Prague powder #1

    Hello, Been making bacon for years using TQ, but ran out during the last batch so i decided to try some Prague powder I'd bought but not tried yet... welp, after curing, the ones with the Prague powder have a green-is color... so 2 question: 1. Shall I toss them? 2. With such a small ratio of...
  9. aneura

    Free Sample (First of the Step by Steps with New Pics)

    Thank you Bear! You're effort is very much appreciated!!!
  10. aneura

    $1.99lb Brisket

    $1.97?! Do tell me where I need to drive down to! They are $6-8/lb up here!
  11. aneura

    Addicted to fatties!

    Our favorite is to make homemade hollandaise and create Fatty Benedict, but whatever you do, they're amazing every time!
  12. aneura

    Fathers Day " Fattie " Q VIEW Thread

    Correct - We lay the flat sausage out on the flat/weaved bacon, then roll them as one 'sheet'..the saran warp makes it easy to match it up nicely.   Next time I'll take a video :) Good luck!
  13. aneura

    Fathers Day " Fattie " Q VIEW Thread

    It gets darker from the smoke.. I smoke it hot to get the bacon crispy and use AMNPS for smoke.
  14. aneura

    Fathers Day " Fattie " Q VIEW Thread

    Hey Man,  I use 1lb (Jimmy Dean due to lower fat content) - we put it in a 1 gallon plastic bag to flatten it out perfectly. Lay out the weave on saran wrap, lay the sausage on top of that, then add the goodies and carefully roll up.
  15. aneura

    Fathers Day " Fattie " Q VIEW Thread

    Looks fantastic man!!  Happy Fathers Day!
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