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  1. phil129

    Reverse sear ribeye

    Got a new Pitboss 1100 a few weeks ago and thought I would try out the flame broiler function with a few Ribeyes. Smoked at 200* until 110 then cranked the heat and hit it for about a 45 sec a side. Mashed sweet potatoes and grilled corn as well, sure was tasty.
  2. phil129

    Ribs: A Bit on the Dry Side - Why?

    I feel you may be correct. Its been a while since I had done any BB but smoked a rack the other day. Cooked @225 and foiled and still came out dry. I just stumbled across Al's method and will have to give it a try with the STL.
  3. phil129

    First belly bacon

    Thanks for bringing that to my attention.  I've got used to following someones methods and never thought about someone following mine.
  4. phil129

    First belly bacon

    Yeah my "rest" was just the time in the cure.  Probably a bad way to put it.  Once the belly was done in the brine I did rinse it and let it rest on a few drying racks in the fridge for about a day just to thoroughly dry out before smoking.  Hope that cleared up my bad terminology. Phil
  5. phil129

    First belly bacon

    For sure, stay tuned it should be all ready for its rest by this Sun.
  6. phil129

    First belly bacon

    On a side note I just picked another 10lb belly at costco.  Got some TQ, had to order it online but no biggie.  Gonna do this one Bearcarver style just cause  
  7. phil129

    First belly bacon

    Nope DS you didnt miss it, I forgot to include that sorry. I had it in the brine for 14 days. Thats the hardest part just because its such a long wait. Also make sure you have space for it. I have an extra fridge in the garage I used.  I put it in a small cooler, about 5 gallon size.  For this...
  8. phil129

    First belly bacon

    Thanks Bear.  Was gonna try a few more spots today and see if I can find it.  The bacon came out great, already gave a few pounds away to friends. Brought some to work. My crew asked if I wouldnt mind making more for the station if they all pitch in on a belly. Think I gott'em hooked
  9. phil129

    First belly bacon

    Yeah I was gonna hit up some of those places tomorrow.  If not theres always the web.  Thanks everyone for the tips and such, love that about this place.
  10. phil129

    First belly bacon

    Thanks Richie. Plugged in my info and appears that no one in my area carries it. Thanks again.
  11. phil129

    First belly bacon

    Thanks.  I have looked in every store i can think of here in Albuquerque and have not found a source for TQ. Even a reputable butcher here in town that I thought would have carried it no longer does.  I guess the interwebs will be my place to shop.  I would like to try Bears method to compare...
  12. phil129

    First belly bacon

    Yes you are correct it was already skinned. Didn't even click. Sent from my SM-G900V using Tapatalk
  13. phil129

    First belly bacon

    Cranky, thanks for the heads up on the TQ. From what I understand a good rinse and soak should take care of it? Pops brine was supper easy for sure. Possum, Yeah I was happy not having much loss after curing. My guess is that it all came down to it being in a brine and not dry cure. Please...
  14. phil129

    First belly bacon

    Thanks. This was the first time curing anything for me let alone a brine. The hardest part was the wait. Sent from my SM-G900V using Tapatalk
  15. phil129

    First belly bacon

    Thought I would try my hand and bacon after I saw costco had bellies. Picked up a 9lb belly and used pops brine. If I can find TQ I wouldn't mind trying that for comparison. Anyway on with the bacon. Out of the brine, into the smoke. Smoked for 10 hours at 100 in the mes with applewood...
  16. phil129

    Costco pork bellies

    Lookin good. I just picked one of these up yesterday. Got mine in pops brine today. Now for the hard part, the wait. Sent from my SM-G900V using Tapatalk
  17. phil129

    Smoked Pork Loin with Mahogany Sauce

    Thanks for posting this recipe Dutch.  Made this earlier in the week and wow!  That sauce is fantastic, great flavor and compliments the pork very well.  We made so much Im still eating it for lunch today, not that its a bad thing. Thanks again Phil
  18. phil129

    Put it on and leave it.

    Yup same here, just got my AMNPS and it fits perfect.
  19. AMNPS for me

    AMNPS for me

    • phil129
    • Album
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  20. phil129

    AMNPS for me

    Got this in the mail the other day  Very excited to use it.  I got it set up in the MES 30, runs like a champ, cant wait to use it.  Thanks to all the great reviews and such on SMF and thanks to Todd for making such a great product. Phil
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