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thirdeye

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  • Re: First try at Pastrami

    thirdeyethirdeye
    Mmmm, looks just like mine do. Heheheee. That turned out great lookin' no lack of moisture either. I did three of them last weekend for friends and one yesterday to take into work. 
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  • Re: Point on Brisket

    thirdeyethirdeye
    <p />Fairalbion,[p]The flat is the even thickness piece that makes up most of a whole brisket. One side of it has almost no fat on it, the other side has a fat cap. The point is the fattier pie…
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  • Re: Easy rust repair of cast iron??

    thirdeyethirdeye
    I agree with using the oven cleaner method, then several heat and oiling cycles. I've restored plenty of cast iron gems doing this. I pretty much mirrored The Pan Man technique.
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  • Corned Beef & Pastrami Tips

    thirdeyethirdeye
    St Patrick’s Day is right around the corner, so I thought this might be a good time to share some general corned beef & pastrami tips: 1. Both regular corned beef and pastrami are good as a main …
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  • Re: Alligator Clip to hold the Probe on the Grate

    thirdeyethirdeye
    Wooden blocks, a clothes pin with a hole drilled in it will work fine. My first gadget was just an L shaped scrap of wire with an alligator clip on each end (one for the grate and one for the probe).…
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