~thirdeye~ is now on facebook and Twitter. Click the links below

Thirdeye Q

This site contains a collection of techniques for barbecuing, smoking and cooking over fire. The techniques shown here are not the only way or the best way to prepare a certain item. This site is just a starting point and these techniques are a guide to creating your own recipes. Recipes included here come not only from personal experiences, but from many knowledgeable folks kind enough to share their secrets. ~thirdeye~


From time to time I feature Polls to see what YOU, my readers are cooking. Currently no poll is available.

If you click HERE you will go to my Poll Page and can see results of other polls as well as web statistics for my site.


Cuban Mojo

Image hosted by Photobucket.com

Sour Orange Mojo

6 to 10 cloves of garlic.
4 or 5 green onions or 1 red onion.
Several tablespoons of olive oil.
1 tablespoon salt.
1 teaspoon crushed pepper, or to taste.
1-1/2 teaspoon ground cumin.
2 teaspoons Mexican oregano.
Dried peppers like scotch bonnet or red chili flakes to taste.
1 cup sour orange juice.

Optional ingredients include:
2 tablespoons fresh cilantro
2 teaspoons sherry vinegar
2 teaspoons apple cider vinegar
Curry powder to taste will make a West Indies flavor
2 tomatillos, roasted, cored and crushed will make a mojo verde
1 jalapeno, cored and crushed instead of the dried peppers

In a molcajete or your mortar, smash the garlic, onion, peppers, salt, spices and any optional ingredients into a coarse paste. Warm the olive oil to medium heat. Pour the oil over the paste and let sit a few minutes then transfer the mixture to a mixing bowl (this step is critical). Wisk in the orange juice and vinegar (if used). Adjust the level of black pepper and salt.

For marinating I like to use a zipper bag adding the meat first and enough mojo to coat nicely. If any mojo remains, add it to some chicken breasts or pork chops and freeze in zipper bags, then you have a head start on your next meal.

Marinating times are up to 2 or 3 hours for bone-in chicken pieces, up to 4 hours for pork chops or flank steak. Country ribs (cut from the shoulder), pork loins, smaller pork roasts should go at least overnight and up to 3 days. Loins and roasts can be scored to allow more penetration of the mojo. Experiment with the times to suit your tastes.