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**RonB** · March 26, 2023, 06:01 PM

I mentioned earlier that I was gonna make pastrami, and last night it went on the Kettle about 11 PM at 200°. this morning, I bumped the temp to 275° about 7 AM and the 2 small pieces of point and the slightly larger piece of flat were done around noon. I wrapped and put them in the oven at 170° to rest until supper time. Meanwhile I prepped things to make onion strings to go with the pastrami sammies. The flat turned out dry - no surprise, but the points were moist although not dripping juices. Overall, a successful cook.I did somehow manage to slice the flat instead of the point tonight, so I guess the point will be supper in a day or two. The onion strings turned out super with SWMBO eating much more than I thought she would. I use the Pioneer Woman;s recipe and they are always a hit.

And here's to ya Bonsey.

**mcook2201** · March 26, 2023, 06:06 PM

In honor of Mr. Bones we also cooked plate ribs on the Weber 26 Kettle, of course

.

Paired with baby gold potatoes, seared with butter and tallow from the plate trimmings, and buttery croissants.

Cheers to you, Mr. Bones. 🥃

Attached Files

**WayneT** · March 26, 2023, 06:14 PM

Despite being in one of the deepest melancholy funks of my entire life, I feel I should pay respect and tribute to you, Mr. Bones, someone with whom I never exchanged pleasantries, but conclude, based on the respect shown you by my fellow Pit members, must have been one special guy. I also assume you were a much more complex person than a rack of ribs would convey, so, in your honor, I give you a surf and turf from me to you. (If someone calls me out on this and asks if I even had any ribs, I'd unabashedly answer, "nope".)

No bones about this cook. SV petite beef tenderloin, 133F for 1 hour then seared on the Weber gasser. Salmon fillet, blackened and seared on the gasser. Rice pilaf, snow peas, home made bread and a Boen Pinot Noir as the accompaniment.

A bite for Bonesy.

I think this little anonymous prose is appropriate here.

It seems
wherever I go
people come into my life and go out of it
touching me where I can feel it
then leaving only a memory
like the fairy tales of childhood;
and I wasn't through knowing them yet.

How do you know
when you are seeing someone for the last time?
How do you stop
together and keep all those around you that
you've ever known and loved?

And how do you keep
fairy tales from losing their magic?

So come--
brush against the walls of my life
and stay long enough for us to know each other,
even though you know
we'll have to part sometime;
and we both know
the longer you stay the more I'll want you back
when you are gone.

But come anyway
because fairy tales are the happiest stories I know
and great books are made of little chapters.

**Sweaty Paul** · March 26, 2023, 06:17 PM

Had a last minute trip to visit my folks in Iowa so the ribs that I had planned for the Mr. Bones cook went on the back burner. My Mom, quite unknowingly, came to the rescue. She had 5 pound prime rib that needed cooking Saturday night and I figured that Mr. Bones would approve of 5 pounds of prime Prime rib on a rotisserie and grill with which I am not familiar to increase the difficulty.

I apologize to The Pit for not capturing more pics, however, the accompanying wilted spinach salad and creamed potatoes with peas were delicious.

Here’s to Bonesy!

Attached Files

**barelfly** · March 26, 2023, 06:17 PM

Bonesy…..this is for you! These bones, the bourbon I drank and the blues I played on the gitfiddle as you called it….all in your honor!

**HawkerXP** · March 26, 2023, 06:39 PM

Mr.B once helped me with a burger 🍔 problem.
Like texastweeter told us, he knew his way around a burger. So, in tribute, I did burgers. But we just had work done this week on the house and I only got one shot of them being cooked.

Made from 2lbs 80/20 beef with 1lb of chorizo.

**PNWsmoke** · March 26, 2023, 08:16 PM

Mr. Bones We salute you.
Lighty trimmed spare ribs on pbc.
Health riles apple rub.
Little Four roses and Pacifico.
Dropped into fire twice.

**Smoked Transistors** · March 26, 2023, 08:39 PM

Mr. Bones, Here's to you!

Attached Files

**58limited** · March 26, 2023, 08:53 PM

Here are the final pics of yesterday's ribs (finally) :

From top left: Bison, Click wagyu, and Duroc pork on the bottom.

**Attjack** · March 26, 2023, 09:02 PM

We had some friends over and I made a toast in his honor. To Mr. Bones 🍻

**RichieB** · March 26, 2023, 09:03 PM

Thank you for being able to remember a special person and such a monumental contributor to "The Pit". And today is 4 years where our Scooter went over The Rainbow Bridge. Mixed feelings today. Here is my cook. Onion rings got away from me but still tasty.

**SheilaAnn** · March 26, 2023, 10:31 PM

Lance and I toasted Mr. bones tonight. There was a miscue in communication and rib tips were thawed, not ribs. No harm done. Paired with tater salad and the slaw from pastrami night. Alas, no beans, I had to work later than I thought this afternoon. I ran two-fisted yesterday and did the pastrami on the kettle and the rib tips on KJJr. Pastrami yesterday. Held the rib tips until today.

**mnavarre** · March 27, 2023, 01:48 AM

The end result of all the foregoing faffing about:

Smoked & braised lamb shanks with a Guinness/bourbon/mushroom gravy over bulgur risotto with Parm and smoked cheddar. The food coma was... impressive. Seriously rich, like, a wonderful opportunity to deploy the word "unctuous".

And after I'd climbed out of the food coma a good fire, a good beer, and a surprisingly good $8 cigar. 60s soul on the Wi-Fi Hi-Fi, a nice, slightly chilly night. Cain't ask for much more.

Sleep well Bones.