Recent content by thirdeye
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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 pulling pork as the serving line gets to the meat station. It's honestly showing off... but people really enjoy it. -
Getting the right amount of smoke for taste
Roger that. They each draw differently.- thirdeye
- Post #18
- Forum: General Discussion
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Pork Ribs
If I recall, the earliest mentions of a 3-2-1 timeline was probably on The BBQ Forum, and the original BGE member forum at least 20 years ago. And this timeline is for the full slab, which weigh-in at 5# to 6#. It does not work on smaller racks of ribs. The 3 hours is usually a good... -
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 don't get a band of pink color.... the pink color goes through the entire cross section. One thing when cooking in drum smokers (hanging or on the grate) is...- thirdeye
- Post #16
- Forum: General Discussion
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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. Why not slightly overbuy then stagger your starting times so you have different finish times? I would have some aluminum pans handy so you can cover (with...- thirdeye
- Post #6
- Forum: Catering & Large Group Gatherings
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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 3", that might be too large. Don't be afraid to size them down.- thirdeye
- Post #5
- Forum: General Discussion
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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, but if the tenderness is not perfect, can't you just pressure back up and go another 20 minutes or so? -
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 have to explore that method. I'm guessing it's primary function is seasoning delivery? -
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.- thirdeye
- Post #8
- Forum: General Discussion
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Ham slices.
Below is a snip from my Buckboard bacon write-up, It's the closest thing to using Tender Quick. These are center cut pork chops.... again the closest thing to fresh ham steaks. Don't skip the soak-out step, TQ has the potential to be overly salty. Buckboard Chops: You can also use the...- thirdeye
- Post #6
- Forum: General Discussion
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Mexican Red Marinade recipe?
I wonder if you could slightly modify a Cuban Mojo recipe? https://playingwithfireandsmoke.blogspot.com/1997/03/sour-orange-mojo-6-to-10-cloves-of.html- thirdeye
- Post #5
- Forum: Sauces, Rubs & Marinades
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Pork Injection
Right, finding your personal sweet spot within the recommended amounts, is key when using seasonings or additives like this. That said... the website mentions 1-TBS per gallon, so that must be the bare minimum to use. Directions (from the Amazon page for PhosThis) Use approximately 4.5-9g... -
Pork Injection
Thanks. Included your comments to my injection notes. By the way, I emailed Bill Ames, and he confirmed that AmesPhos and PhosThis were exactly the same, and came from the same manufacturer. I've used AmesPhos for quite some time. There are several phosphate products on the market by... -
Cherry pork butt…one of my best cooks
Did you smoke with cherry wood? 😄
