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  1. two-eyes-up

    prime rib & twice baked potatoes

    looks fantastic
  2. two-eyes-up

    Hi There from Youngsville NC

    welcome aboard. you know any tomlinson's in your area??
  3. two-eyes-up

    best ever catch

    fried mostly,never smoked whiting ,its a mild fish and may not smoke well.might give it a try,might be missing out on good eats. charles t.
  4. two-eyes-up

    smoking bacon

    thanks a lot that means i can get a good nights sleep. charles t.  
  5. two-eyes-up

    smoking bacon

    my bacon has been smoking since 4:00 pm using the amazing smoker with hickory, i should get a 10 hour smoke.do i have to get up at  midnight and start over or can o start the smoke again at 7:00 in the morning for another 10 or 12 hrs.??? charles t.
  6. two-eyes-up

    best ever catch

    my buddy and i caught 102 whiting monday and tuesday caught 125 whiting (sea mullet). best ever catch. charles t.
  7. two-eyes-up

    bacon drying

    thanks eman,i cut heat back to 110 deg. it didn't seem totaly dry so i let it go a couple more hrs. then fired off the amazing smoker,been smoking since4:00 pm(nice blue smoke with hickory) charles t.  
  8. two-eyes-up

    bacon drying

    thanks dave,i just located a thermostate controled hot plate to use to get temps up 130 to assit bellies dryed out. charles t.  
  9. two-eyes-up

    bacon drying

    i just took bacon out of brine it had been in for 14 days,i dryed them off put bcp a.little bit of garlic powder@ onion powder on them.they are hanging in smoker to dry for a couple of hrs.or till completely dry.i can not keep heat below 120 deg. so will let sun and amazing smoker be my heat...
  10. two-eyes-up

    Just ordered AMNPS

    yes mine is the 6-8"  
  11. two-eyes-up

    amount of cure #1 (pink salt )

    just pm pops thanks. charles t.  
  12. two-eyes-up

    amount of cure #1 (pink salt )

    bacon brining in refrig now with 1oz. cure#1 ,can tomorrow i add 1 more oz. and stir up real good.i just want to get a good cure. thanks, charles t.
  13. two-eyes-up

    amount of cure #1 (pink salt )

    thanks for the reply.i have pops recipe and i did use 1tbsp (1oz ) but at the last paragraphit says you can use up to 3.84 os.per gal and experiment with different concentrations as long as you stay between those parameters.just wondering for bacon should it just be 1oz. per gal.of water or a...
  14. two-eyes-up

    amount of cure #1 (pink salt )

    do i use  1oz of cure #1 per gal. of water or 3.84 oz's per gal of water??? am making a brine for 15.5 lbs. of bacon. Already trimed and ready to put in brine.want to get the cure #1 right. charles t.
  15. two-eyes-up

    Any Interest In A NC Gathering?

    i'm planing on coming to meet everyone and taste some great fiddles. alelover,do you know the gulledge's as in( gulledge building supply )??they are my wifes family. Charles t.
  16. two-eyes-up

    Spatch Cock---Chicken

    i smoked four yesterday at 275 and finished at 300 deg to chrisp up skin in about 3 hrs. usedamaz-n-smoker with pecan.turned out great..charles t. PS i also brined over night
  17. two-eyes-up

    Just ordered AMNPS

    got mine a couple of weeks ago,but haven't used it  for smoking yet.i have done several dry runs with it to get use to it.omg, the  sweet smell of smoke it produces is  unreal.i have 10 lbs.of bacon curing nowso i will give theAMNPS the true test in about  6-7 days from now.
  18. two-eyes-up

    my favorite store bought hot sauce

    love me some sriracha on smoked clams dunked in garlic&butter and put on a zesta cracker &placed in mouth. yum!
  19. two-eyes-up

    Any Interest In A NC Gathering?

    would love to attend if possible. hope the fish aren't biting. charles t.
  20. two-eyes-up

    So how much trouble am I in?

    i smoked two spares last week and left the membrane on intentionally and they turned out more moist than usual and taste was the same. charles t.
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