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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~

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

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Video Page

In 2008 I'm going to have some fun recording some cookin' videos. I'm still learning the ropes, but here are some samples.

Chile Roasting Video #1 - These peppers were roasted in my BDS using a weed burner. Once they are blistered on one side, the peppers are rotated and blistered on the other side. Next they move into a paper bag to steam.





Chile Roasting Video #2




Fire Starting Video #1 - Showing fire starting for a grilling fire in my Big Green Egg using a weed burner. The process is shown start to finish which takes 2 minutes. Starting different fires is discussed below, generally I will start either a 2 minute fire or a 1 minute fire. (A mapp torch or electric starter coil will require different amounts of time than with the trusty weed burner, and they are not as much fun!)

Notice some smaller chips of flavor wood are mixed within the lump, and some larger splits are on top. The particular 2 minute fire shown will be used for cooking with a raised direct set-up, and a temperature at the grate around 275° to 300°. Perfect for medium temperature grilling for things like chicken or pork chops. In this particular set-up, the amount of lump used is the minimum amount needed for a good fire, while still allowing maximum distance from the coals to the grate. If I was grilling a steak or some thick chops, I would build and start the same (2 minute) kind of fire, but I would have the grate in the normal position, sitting on the fire ring. The actual cooking temperature at the grate would be 400° or higher, depending on vent settings.

If I was using the same set-up (raised direct) for cooking something like a pork steak or some slow cooked chicken, the fire would be adequately started after about 1minute. This would give me 250° to 275° at the grate.

If I was preparing a fire for a lo-n-slo brisket or butt cook, I would have the level of lump about halfway up the fire ring. I would start a one minute fire, concentrating the weed burner on the center of the pile, and adding larger pieces (several splits) of flavor wood last. A lo-n-slo set-up would involve the use of a heat barrier like a plate setter, pizza stone or some fire brick.





Pork Steak Video #1 - Pork steaks are cut from a pork butt and a really easy cook. These were seasoned with salt and pepper, then brushed with mustard. I used a raised direct set-up and dome temps of 250° through 315°. This cook took a little over an hour and the steaks were pulled at 180° internal.