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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~

Polls

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.

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Picture Gallery

Here is a birthday greeting I received in '06

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This is a picture of one of the first pits I ever played with fire on. It is a front loading stick burner and the grate was about 20" from the coals. A wooden cover was used for slo cooks.

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Here is a home-made drum barbecue/smoker my grandpaw made in the '60's. It had a layer of concrete in the bottom and two cooking grates. If you look close, you can see a little chair by the cooker.....that was mine.

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I have been lucky enough to win some photo "Throwdown" contests on The BBQ Brethren Forum in '08 and '09. These contests get between 7 to 25 or so entries, and the winner is selected by peoples choice. These are really fun, and have improved my photo taking skills tremendously.

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It's official, I'm a MOINK Baller

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Here are some of my favorite barbecue photographs I've taken over the years.


Pork Shanks

Pork shanks are a great way to flavor a pot of beans. These are twice smoked shanks

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Standing Rib Roast

Here is a bone-in Prime Rib roast cooked in a barbecue pit at 225° with a simple rub and light smoke. this one was removed at an internal temperature of 125° and rested before carving.

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Loin Back Ribs

The ever growing popularity of traditional style barbecue cooked at home has grown to an almost cult-like status. "Barbecue" to most people means pork, cooked long and low. Loin Ribs also called Baby Back Ribs, are one of the quickest cooks for the backyard pit boss requiring a short prep time and 4 or 5 hours of cooking time. Here are a few racks cooked "dry" or "Memphis Style" meaning no sauce or glaze was added during cooking. All the flavor comes from a dry rub and smoke.

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Spare Ribs

This is a picture of some spares I cooked on my Big Drum Smoker.

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I use my Big Green Egg just like an oven. Here is some Big Green Eggplant Parmesan. A little smoke gives the cheese a great flavor.

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Chicken and Cheese Quesadillas cooked on the Egg.

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Potato Pizza with baked potato toppings - sour cream, green onions and bacon crumbles - cooked on the Big Green Egg

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Smoked Peppercorn Salmon, with red and green peppercorns. This was smoked in my Big Chief

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Pork Steaks with a raised direct set-up on the Egg

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Hot dog lunch cooking on a cast iron griddle - using a spider in the Egg.

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Pork butts and smoked onions in Tom's big horizontal smoker

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Butts and brisket cooking in a Big Drum Smoker

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Ready to prep 62 pounds of brisket and chuck roll for an all night cook

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A skin-on picnic shoulder in the Big Drum Smoker

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Buckboarded and smoked pork chops. These are fantastic.

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Beef Jerky with Hi Mountain jerky cure

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Drumsticks cooked on a rack in the Big Drum Smoker

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Thighs cooked the same day

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Smoked turkeys for holiday presents

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Cutting up points for burnt ends

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Sliced brisket

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To Be Continued...