thirdeye's latest activity
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3-2-1 is how I make every baby back I have ever cooked / smoked. My wife loves them. And her opinion is the only one that counts. :) -
Probably but as I said, I was in a time crunch, so I didn’t try it. But now I know.
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thirdeye replied to the thread Featured 3 overnight butts.....Well you nailed the appearance factor. For about 25 years I've helped at a Fair & Rodeo barbecue and we learned to have three of us...
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thirdeye replied to the thread Getting the right amount of smoke for taste.Roger that. They each draw differently.
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thirdeye replied to the thread Getting the right amount of smoke for taste.I'm curious about T-Roy's comments about a 'lack of smoke ring' on both racks of ribs. On thin meats like ribs or boneless thighs, I...
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thirdeye replied to the thread Chicken quantity.The best thing about chicken dark meat is.... it's inexpensive, it's very forgiving, and it likes higher internal temps into the 190°s...
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I have a 84 not the 48 but I put 49 butts on it and it handled it like doing 2 butts. In fact I have done 48 and 49 on mine. Not the...
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thirdeye replied to the thread Getting the right amount of smoke for taste.Every smoker has a different draw, and as far as smoke goes, most times less is more better. Just because flavor wood chunks are 3" X...
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thirdeye replied to the thread Short ribs combo cook.I have conventional pressure cookers, and living at 5400' they come in really handy for certain things. I don't have an Instant pot...
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thirdeye replied to the thread Featured 3 overnight butts.....Your Those butts look great. I could not even guess how many butts I've smoked over the years, and have only scored 5 or 6. I might...
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I caught the .99 per lb butt sale at W/D a couple of weeks ago . I am out of bags of p/p in the freezer, so time to remedy that ...
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10 thighs just put in the Cornell Sauce/Marinade. Dr. Baker's recipe, just cut back on the salt. Hitting the grill early tomorrow...
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thirdeye replied to the thread Ham slices..The 1 or 2 hours of Tender Quick used in this recipe provides a little "cured" flavor, and increases the pinkness of the chops.
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