thirdeye

When corned beef is on sale we always buy extra to make pastrami and to toss in the freezer for later. I did one for pastrami yesterday using Thirdeye’s recipe and pressure finish. http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html I set up my PK360 for indirect cooking...

Just wanted to quickly thank the brethren for the turkey know-how, as I pooled several tips and tricks into one successful cook. Started with a fresh 16 lb gobbler. Borrowed thirdeye's tip and modified his "halfcocked" approach, keeping the dark meat as is, but butterflying the white meat and...

On my last shopping day the market had fryers on sale so I bought a 6# one to do a wet cure and double smoke. I did my standard front and back half butchering and brined both halves in a gallon of curing brine for 24 hours. Basic mix of salt, sugar, black pepper and Cure#1. After curing I...

This is the second method I used for preparing all the salmon this week. I have been wanting to try Thirdeye's Nova Lox for a long time. Here is his very detailed, awesome post: http://www.bbq-brethren.com/forum/showthread.php?t=149213 Dry cure: Wet brine: Cold smoke with apple and...

Thirdeye gave me a Ruhlman inspired recipe for doing a sweeter bacon using a dry cure. The recipe originally called for maple syrup but that is rare and quite expensive in the Philippines. So I substituted honey for maple syrup. At Thirdeye's suggestion, I used some hot water to help liquify...

Hi all. I did a 5 day pickle (2 cups salt/gallon, 1tbsp pink salt, spices). For the corned beef I rinsed it well and simmered until tender with an onion, carrot and celery. It was great tasting and was fall apart tender. Wow! The pastrami was the same 5day soaking but went with a 12 hour...