Playing With Fire and Smoke

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~

20170712

Recipes

Using these before and after a line of code will tell the webpage to ignore the content in between
The green highlighted links In the RECIPE SECTION  will take you to  some of my favorite recipes. All of them have been tested by yours truly and many include some history, personal cooking notes or variations that you may want to try.

Several recipes or techniques featured  have come from other folks who have achieved the special status of Guest Pit Boss. Following testing, these recipes are published "by invitation only". The contributions may be a full recipe, another version similar to one of my favorites, just some tips, or maybe something like a sauce. Some of Guest Pit Boss recipes have their own page, and some are a part of an existing page. Here is the list so far:

GUEST PIT BOSSES

  • Bobberqer's Pastrami
  • DobieDad's Stuffed Lamb Shoulder
  • Fishlessman's Country Ribs
  • Bobbyb's Paella
  • Richard's Key Lime Pie
  • Juggy D. Beerman's Pork Steak Marinade
  • Chubby's Planked Brie
  • SmokinCoyote's Tamales
  • Car Wash Mike's Baby Back Ribs
  • Rocky Richmond shares his Buckboard Bacon technique
  • RRP's Au jus for standing rib (prime rib) roast
  • BBQinMaineiac brings Austrian potato salad to the party
  • Norcoredneck shares his Mom's rice recipe.
  • Goose gives up his Hi Heat Brisket technique
  • Old Dave's Turkey Injection
  • Lynne shows us how to start the day with Breakfast Bacon


    • RECENT ADDITIONS to the Recipe Section

  • thirdeye's Dry Cured Belly Bacon
  • Pop's Curing Brine - A wet curing brine
  • Lukainka - A French Basque "farm style" sausage
  • thirdeye's Lite Brine & Injectable Lite Brine
  • Chislic - If you're from South Dakota you know all about chislic and beer. 
  • thirdeye's Guide To Smoked Cheese and Butter


    • RECIPE SECTION

    APPETIZERS


    LAMB


    PORK




    DESSERTS


    RUBS, MOPS, BASTES, INJECTIONS & SAUCES


    Smoke Rings - What Are They & How To Get One?

    CANNING

    Posted by ~thirdeye~