What a perfect excuse to go full on Meatcuterie. The Mr. Bones Memorial Cookoff coincided with March 25 being officially proclaimed as Georgia BBQ Day.
I threw some St Louis wibs, a big ole turkey breast and my new favorite meat, a choice picanha in the Dumpster. Friends brought some very tasty side dishes.
There were 16 of us that enjoyed a perfect evening on the deck and toasted Mr Bones and this amazing community.
Thank you all for keeping this group positive and supportive. It's aligns perfectly with the way I live my life and it's a welcome respite from the harsh world out there.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I just put a rack over the smoke, and I want to wait until the end to post pics, and details. But, I have to say, the smell of that hickory smoke, after a long, dormant winter, is downright intoxicating.
Now excuse me. I’m going to go back out and stand downwind of it.
Friday at 2:30 am I started 6 shoulders and 3 briskets for the Issaquah Kiwanis fund raiser.
I served 4 shoulders and 1 brisket.
The others were saved for friends and personal consumption.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Final shot, if I can i'll do a plate later. I decided to sauce this time with some Blues Hog competition blend. Rubs were both meat church brand, honey hog hot and texas sugar. With a little MMD added right before they went on. Plate will be pinquito beans, tater salad and wibs. With a little Trace on the side, cause all I got left is a little Trace. We lost a good man when Bonsey moved on.
Headline: “Worldwide shortages of pork ribs appear overnight. Experts baffled. More at 11.” Can’t think of a better tribute to Mr. Bones that what I’ve been viewing this weekend.
Tres fini.
here's my contribution honoring Mr. Bones, i think he'd be pretty darn happy with these and all the cooks done this weekend in his honor.
Y'all went outta your way for this weekend and I for one thank you all for your efforts.
Big shout out to Steve B for organizing this....I think that last bourbon salute has gone to my head
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