Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. thirdeye

    Pork Injection

    One other question... Did you mix the PhosThis with the water and juices..., then add the other ingredients like we do when making the DaveOmak injection for ham?
  2. thirdeye

    Pork Injection

    I tried your pork injection on some pork steaks, injecting and then allowing to brine in the remaining liquid for about 5 hours. Turned out great. 👍
  3. thirdeye

    Star Spangled Banner as you never heard

    Was the opening soundtrack also in the movie "Patton"?
  4. thirdeye

    First time grinding brisket for burgers...

    I like a blend of brisket and chuck too. In addition to mouthfeel, straight brisket burger has too much splatter for me when cooking inside. And if you ever try wagyu burger, cook your first ones on the grill and judge the splatter factor. 😄
  5. thirdeye

    Spiral Mustard Dogs & New Brand Review

    I recently picked up a pack of Marketside Angus Franks at Walmart, and so far... I'm really liking the flavor and the fact they come 8 to a pack, which matches buns that are 8 to a pack. My standard drill is to spiralize dogs and for this test run I went with a basic mustard dog. When grilled...
  6. thirdeye

    25 Forgotten Farmers Dinners No One Makes Anymore!

    Here is the link to additional videos. https://www.youtube.com/@OldGloryDays77
  7. thirdeye

    25 Forgotten Farmers Dinners No One Makes Anymore!

    One of the recipes mentioned in the video is Onion Pie. Here is my take on this classic: https://playingwithfireandsmoke.blogspot.com/1998/04/side-dish-vidallia-onion-pie.html
  8. thirdeye

    25 Forgotten Farmers Dinners No One Makes Anymore!

    This is a wild ride on the way-back-time-machine. I recall having about 1/3 of these dishes. We still make some bean dishes, the hot salad, and hamburger steak & gravy, the sauerkraut and pasta, and a few more. Some of the still photos in between featured items are sort of out of place, so...
  9. thirdeye

    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.
  10. thirdeye

    Getting the right amount of smoke for taste

    Roger that. They each draw differently.
  11. thirdeye

    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...
  12. thirdeye

    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...
  13. thirdeye

    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...
  14. thirdeye

    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.
  15. thirdeye

    Pork Ribs

    Cooking by the numbers is a great way to explain your method to friends, but there are still a lot of variables. An easier way is to cook to color, wrap to tenderness. https://www.smokingmeatforums.com/threads/ribs-when-to-wrap.316446/#post-2350019
  16. thirdeye

    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?
  17. thirdeye

    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?
  18. thirdeye

    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.
  19. thirdeye

    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...
  20. thirdeye

    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
Top Bottom
Back
Clicky