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  1. thirdeye

    Overnight Pork Butt ~ Smoked In A Pan ~ Hot Finish & Holding in Roaster Oven

    I hadn't smoked a butt in a foil pan in several years, and I've been wanting to experiment with wrapping and hot holding in my roaster oven.... so this was a Saturday / Sunday experiment. I started with an 8# bone-in butt and I did minimal trimming, mostly little tags of meat and rounding up the...
  2. thirdeye

    Boneless Prime Rib

    My Kroger store had a special for national prime rib day, so I picked up a 3# roast. I used a coating of Minor's AuJus Prep (liquid) along with some Head Country Marinade (2 teaspoons). The rub is Slap Yo Daddy Beef Moola. A 2-hour indirect cook, low and slow, brought the internal up to 128°
  3. thirdeye

    Oriental Bronto Ribs ~ Flanken Style

    Thursday I cooked some sliced Bronto ribs (or flanken ribs if you prefer). They were graded Choice, so they must have been high Choice :emoji_thumbsup: . I used Oakridge's Saigon 21 rub for about 6 hours, then brushed on a mix of soy sauce, vinegar, agave nectar, sesame oil and five-spice...
  4. thirdeye

    Cervelat ~ My Way

    Cervelat is about any mildly seasoned, cured, smoked, semi-dry sausage that includes most "Summer sausage" formulations. I wanted to take it to a new level so I went a tick spicier on pepper, added hi-temp cheese and some jalapeno peppers. My goal with this batch was to enjoy it chilled with...
  5. thirdeye

    Pop's Brined ~ Warm Smoked ~ With Sous Vide Finish

    About once a month I'll pick up a family pack of boneless breasts, packaging some for the freezer and at least 4 or 5 to brine and smoke for sandwiches or in salads. I freeze these individually so I can pull out one or two at a time. I used to hot smoke finish on my drum or Big Chief, but a...
  6. thirdeye

    Not Your Ordinary Hash....

    Usually I make hash from leftover pork butt, ham, corned beef, pastrami, chuck or even brisket. But recently I tried something way different. I've cooked the regular Spam before, but I haven't had any for a few years. On my buddies advice, I went with the Spam Lite as it's lower in salt, which...
  7. thirdeye

    Spanish Stew with Potatoes, Chorizo and Pork

    This is major comfort food, but the flavors take it up a notch. Here are the raw ingredients. The smoked chorizo is the Basque style like is served in Northern Spain, and the pork is a Coppa roast (aka money muscle roast). Not shown is a container of smoked pork broth I made from neck bones...
  8. thirdeye

    Pork Steak Anyone?

    These are full length pork steaks.... all the major muscles came to the party, even the narrow strip under the false cap. I started these on the kettle, I'm still getting used to the water reservoir. After a couple of hours I moved over the Egg for the raised direct finish and crisp up.
  9. thirdeye

    Flatstrami -vs- Chuckstrami ~ Which Will Come Out On Top?

    Today was a showdown between a Sam's Club "Member's Mark" branded corned beef that I pastramied..., and a 13-day home corned chuck roast that I wet brined and pastramied. Both were in the 4# range. I used the same rub, and cooked at the same time and temp. Both had a pressure finish to an...
  10. thirdeye

    Dry Cured Jerked Beef

    Yesterday I smoke dried a couple of batches of jerky in my Big Chief box smoker. Because it's thin, the dry cure time is only 25 to 30 hours, and for flavor I used some homemade garlic pepper seasoning. I'm using pecan pellets from A-Maze-N, and for me.... they work much better than...
  11. thirdeye

    Lemon Chicken Lollipops On A Vertical Skewer

    I recently bought some Brazilian barbecue skewers with threaded drip pans to test out and really like them. For this cook I layered the chicken from top to bottom with lemon slices on the skewers. As the chicken cooks the lemon caramelizes and sort of self bastes the chicken, and leaves you...
  12. thirdeye

    Goose Egg Frittata With Pig Shots

    I guess 'Breakfast' is the most fitting forum since this involves eggs even though we had breakfast for dinner :emoji_nerd: . First I made pig shots which are a slice of sausage (for the bottom), bacon (which forms the shot glass) a filling of cream cheese, sour cream, BBQ rub, jalapenos and...
  13. thirdeye

    Porkstrami ~ Round Two

    In mid-May I posted about a Porkstrami cook where I used the @daveomak injection technique he designed for shoulder and loin 'hams' then used a modified Pop's Brine as a covering brine.... so a combination cure to produce 'corned' pork butt. I took the corned pork butt, seasoned it with my...
  14. thirdeye

    There Is A Santa Claus ~ And His Sleigh Is Full Of Pork Belly

    In the high lonesome, pork bellies have been scarcer than hens teeth most of the year. The last one I bought was 6 months ago. I belong to a group of friends that often do group purchases... everything from sweet corn to smoking woods, spices and other mail order things to save on shipping...
  15. thirdeye

    Cowboy Bacon ~ 12 and 12

    In my neck of the woods pork bellies are very hard to find so I picked up a Prime brisket from Sam's Club and cured the flat. My ratios were 1.7% salt, 1% sugar and 0.25% Cure #1. The only seasoning was black pepper. This was cured and turned daily for 12 days, rested 18 hours and cold smoked...
  16. thirdeye

    Any Gumbo Fans Out There?

    It's that time of the year down South.... so I figured it was time to spread the love and make a batch. I assembled the holy trinity (onion, green bell pepper and celery) and brought the pope (garlic) along to the party. I used some 'northern crab', shrimp, chicken drumettes and a couple links...
  17. thirdeye

    Chicken Breast ~ Pop's Brine ~ Warm Smoke ~ Sous Vide Finish

    Boy, the title is a mouthful....., but a good mouthful. At least once a month I cure and smoke boneless/skinless chicken (or turkey) breasts for sandwiches during the week, or to be used in a cobb salad or added to pasta etc. Boneless makes for perfect cross-grain slices, and skinless...
  18. thirdeye

    Pizza ~ Pop's Brined & Smoked Chicken, Pesto Sauce, Spinach, Cheese and Tomato

    About once a week I'll use a quart of Pop's Brine on some boneless skinless breasts, cold smoke them for an hour, then finish them on one of my Eggs and chill. Perfect for salads, a sandwich, a snack or PIZZA!!! We blind bake the crusts and usually make 3 or 4 at a time and freeze. I cook...
  19. thirdeye

    Dry Cured & Smoked Steelhead Trout

    Although there is nothing I enjoy more than catching and smoking my own fresh caught trout, skin-on steelhead is my favorite store bought species. My Sam's Club carries it and it's an excellent quality. Steelhead has about the perfect fat content, and the fillets are very even on thickness...
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