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  1. ptcruiserguy

    Bacon Help!!

    I'm not sure if I have a problem, so I need some advice. I used PoP's wet cure to cure some pork bellies for bacon. When I pulled them from the cure this morning they were kinda had some slime on them. I never remember this happening before. (of course I don't remember alot of things happening...
  2. ptcruiserguy

    Beef Ribs: Angus Beef & Longhorn Beef

    Okay Guys & Gals, lookin' for a little help here. Yesterday I went to the Local Farmers Market and found a Vendor that had some ribs I was interested in. The pack on the left are Longhorn Ribs & the one on the right  are Angus. What is a good rub and how do I cook these things? I do pretty...
  3. ptcruiserguy

    Valentines Day Steak

    Well since yesterday was Valentines Day, I decided to fix my wife and daughter a nice meal. I started with these Ribeyes, seasoned with Weber Chicago Steak seasoning. Ooops, one too many..... lol. Then I broke out the vacuum sealer and sealed them up Now time for the RNSV (red neck sous...
  4. ptcruiserguy

    Bacon w/Pops Brine

    Hey everyone, got a couple of questions on Pops Brine for Bacon. 1. Is Sea Salt a necessity, or can it be Kosher Salt. (I have sea salt). 2. My pork belly I am using is only 2.10 lbs. Will that make any difference on curing time or amount to use to cure? Thanks Mike
  5. ptcruiserguy

    3 yr old MES 40 is dead!!

    Well guess it had to happen sooner or later.  Wanted to smoke a turkey this weekend but when I set up  my MES 40, it would not turn on. Tried multiple outlets and still nothing. I get nothing on the controller at all. No lights nothing. Not good at electrical so I am asking for ideas on what...
  6. ptcruiserguy

    Turkey Legs Tonight

    So I decided I would smoke some turkey legs tonight. Got up this morning and made brine for the turkey legs. Sorry no picture of that. After soaking in the brine for about 6 hours, I took them out and rinsed them off then pulled skin back and Rubbed them with a poultry rub I found on the...
  7. ptcruiserguy

    First spatchcock chicken on Weber 22.5 Kettle Grill.

    Hey everyone, been a long time since I posted something I am doing on here. I decided tonight I was going to cook a whole chicken. So first I spatchcocked it, then put it in brine for about 4 hrs. Brine consisted of Kosher Salt, Brown Sugar, Garlic Powder, Onion Powder, Red Pepper Flakes...
  8. ptcruiserguy

    Prime Rib ???

    Okay, about a week ago my brother did some prime rib for a family dinner. He bought 20lbs of it. What he didn't use for the dinner he froze. Then decided to  give it to me. So, now I have about 10lbs of Prime Rib and don't have a clue what to do with it. That cut has always been too...
  9. ptcruiserguy

    More Bacon

    Found some pork bellies at an Asian Mkt. in town a couple weeks ago @ 2.49lb. Figured I would try to make some more bacon. I used Pops Brine, and let them soak for 10 days. Then out of the soak and rinsed them. Let set in fridge overnight and put in smoker today. Used only Hickory pellets...
  10. ptcruiserguy

    Trying my hand at Roast Beef

    Seen lots of posts on here about smoked roast beef and decided that I would try it. I found 2 nice looking Roasts at Wally World and decided that they must become Roast Beef for sammies. Trimmed fat and the thin membrane that was on it Then smothered in thin layer of mustard and rubbed...
  11. ptcruiserguy

    Pork Shoulder Help Needed

    Okay my brother went to the store today and brought home a pork shoulder and wants me to  smoke it. He said he wants it to be a smoked ham. Here is a pic On the bottom of the red label it says Ready to cook. couldn't get a really good pic that close. But it does say ready to cook. So...
  12. ptcruiserguy

    First Try at Roast Beef (for sandwiches) w/Qview

    Went to the store last weekend and decided to pic up 2 bottom round roasts. Really wasn't sure what I was gonna do with them. After looking things up on this forum I decided to try my hand at making Roast Beef for sandwiches.  Got them out and sprinkled them with sea salt and course ground...
  13. ptcruiserguy

    Test with a Different Smoker

    I have a Char Broil Grill/Smoker sitting on my deck and decided since this morning was nice and cool it would be a good day to smoke some cheese that I got a Kroger yesterday. So I get everything ready Got my AMNPS in the fire box with some Cherry pellets Then got the Cheese ready. Extra...
  14. ptcruiserguy

    Frog Leg Test Run

    As I was wondering around Food City yesterday, I happened to stop by the Fresh Meat & Seafood Dept. I was gazing through the glass at all the nice lookin' shrimp, salmon, mahi mahi, and just happened upon some frog legs. Quite expensive little buggers they are, but I thought, why not? So I...
  15. ptcruiserguy

    First Meatloaf

    Well, a buddy of mine came up this weekend and brought a Meatloaf Recipe with him. And all the goodies to put in it. Here is the recipe: I took some brats that I made and used them instead of the sausage. I mixed everything up and split it in half. They are about 5 lbs each. One I am cooking...
  16. ptcruiserguy

    Pork Loin First Try

    Okay, yesterday I had my first try at pork loin. I have been reading and reading trying to make sure I don't mess it up, and so now the results are in. This was a whole loin, almost 10 lbs. Cut it in half, one half butterflied, and put spinach and Feta cheese, then tied up and put a Jamaican...
  17. ptcruiserguy

    Okay bought new toy, now need some info.

    Okay, I was lucky enough to be able to pick this up yesterday. The advice I need is where to get the goods to make a good sausage? Lookin to make Brats, summer sausage, breakfast sausage. Thanx Mike
  18. ptcruiserguy

    Smoked Brats??

    Okay today I plan on smoking some brats wrapped in bacon and stuffed with cheese and finely chopped japs. what I need to know is how long should I smoke them and at about what temp??? thanx Mike
  19. ptcruiserguy

    My First Pork Butt Q with Qview and BearView

    Okay, I decided to do a pork butt for PP. I used Jeffs rub on it last night kept it wrapped and in fridge till 5:00am. Cooked it at 235 using Hickory. after about 5 1/2 hrs it got to temp 165*. Wrapped it in foil, then put it back in and dropped temp to 230 for the remainder. Finally pulled...
  20. ptcruiserguy

    First try at cheese

    Okay I received my AMNS today, with some Hickory and Mesquite. So I took a small block of Cheddar, small block of Colby Jack, and a small block of Pepper Jack cut them into small long blocks and now am cold smoking them. Lighting the AMNS was a breeze and the dust fired up and is smoking...
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