Also had the other half of beef wibs I had already sousvide, ten days or two weeks ago.
Last but not least a 17 lb Heritage gobbler in the PBC! Man that thing is a beast! Missin yer purty face Bonesy!❤️
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Shared a spider of Blantons with my oldest bro, ( strictly a Beam boy. ) Went ahead with a rack of uncooked BB’s that did not fit on the rotisserie ribs fr last years Bonesy salute.
Also had the other half of beef wibs I had already sousvide, ten days or two weeks ago.
Last but not least a 17 lb Heritage gobbler in the PBC! Man that thing is a beast! Missin yer purty face Bonesy!❤️ -
Thank you. Steve B for taking the time to organize n put on this 2nd annual Bonesy memorial. Great turn out and a fitting tribute putting all that smoke in the air toward Mr. Bones.Comment
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Bogy OK….now get back in there and finish cleaning your room! -
Jeeze, first grammar God and now numbering God!!?! God you're a pain! 🙃
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+1 to ofelles "and again +". Or in Panhead John numbering scheme, +6.
And no, ain't gonna clean my room. Organized chaos is a thing now.
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Cooked up some beef ribs yesterday with a bit of an experiment. I split the rack in half and seasoned one half with Kosher salt and pepper and I seasoned the other half with MSG and pepper.
Left Salt. Right MSG
Left Salt Right MSG
Left MSG. Right Salt
The salted side seemed a bit juicier to me but the MSG side had soooooooo much more flavor. It was so much beefier tasting than just the salted side. Gonna need to do some more MSG experimenting.Comment
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I was hoping to be able to enjoy doing a rib and bean cook in honor of Mr. Bones this weekend, but the stars did not align. My frisky days of outdoor cooking are still a bit in the future.
However, drinking one of Mr. Bones' favorite libations is not, happily, in the future.
So, Bonsey, this one's for you!
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Here's to Mr. Bones. Fired up the Shirley to smoke some wibs. Made some regular BBQ and Sticky Asian Style. My wife loved the sticky ribs my son the BBQ. They came out pretty good. First time cooking Wild Fork. They were fattier than I would have liked but tasty.
Mid Cook
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Y’know y’all… on top of all the love and the great looking food, it’s been pretty damn cool seeing all the different RIGS everyone used too. 😊 I bet Mr. Bones got a big ol’ kick out of it too - like a damn parade of smokers, grills and cookers in all sizes, shapes, colors and types, just for him.
I bet he’s blushing like a stoplight about it too! 🤣🤣🤣 “I ain’t expect you’ns to make such a fuss o’er me y’all.” 🤣🤣🤣 Love THAT, love HIM and love this community… mean it. 🥰Comment
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Tried posting earlier but despite the “5G” symbol on my phone it must have been much less because I couldn’t upload. I did not do bones this weekend. Instead, I cooked with him in my heart. I cooked two of my favorites for company and I know he would have liked it. I cooked hamburgers on the first day on my Blackstone griddle. I was cooking burgers on it when I read about his passing. I also cooked my new favorite the second day - rubbed and smoked (day 1) followed by marinated (day 2) tri-tip tacos. I smoke the tri-rip to rare and rest. I then cube it and put it in a marinade for 4-6 hrs adding onions, garlic and jalapeños. I cook it for six minutes on the Blackstone (3 minutes covered). I was thinking of him constantly.
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Cheeseburger with bacon I have had. With avocado I will have to try. -
Clawbear57 If you use it, be sure to use slices like tbob4 does. If you make it into guacamole it squishes out the sides. You can still eat it off the plate, of course, but you miss the benefit of mixing flavors. I’ve done both, and slices win.
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Echoing gdsim1 here. Living vicariously through all y'all in perusing this thread while I'm away with my lovely bride as she and her family go through a tough time. We'd already had renewed focus on those things that are most important, and what happens in this thread and across the board (see what I did there?) at this forum keeps proving the point time and again.
I'll drop my contrib in here in due course. By the time I get home, spring will be roaring, with new life bursting out all over the place. The wheel will keep turning.
Congrats to all you smashing cooks!Comment
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Busy weekend so did cook today. Started to rain so did in oven. One spare and one baby back. The first time cooking both.Attached FilesComment
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Going to try a post for Mr. Bones. Put off grilling Fri & Sat due to weather forecast. It was good weather. Decided to go ahead Sun when the sun came out even tho it was late. Followed Meathead's instructions and had no problem except the temp yoyo'd from 200*F to 250*F for five hours due to not having used the grill (gas) since fall and the drizzles that kept cooling it off.
Still glad I did it. Had to call it at dark as solid rain was on the way. The rack wouldn't break as suggested and had no pull-back but went ahead & slathered half with some Carolina Gold for the DW and half for me with a simple Schaschlik recipe I devised. The DW finished off my half when I wasn't looking so figure the recipe is a keeper.
Needed a couple Tbsp Guinness for the recipe so finished it off with a toast for Mr. Bones. Thanks for the kick in the butt to get the season started.
Sorry, no pix as it was getting dark & started raining and I haven't really learned how to do that with phones smarter than I. .Comment
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Weather and other events prevented me from joining in the weekend memoriam, but I did want to honor Bonesy with a Weber/ribs cook. Also, a big thank you to my Secret Santa Jfrosty27 who gave me the Parallel BBQ "Rub This On Everything - Sweet Heat" and the two Blues Hog sauces I’ll be using today.
These are Smithfield baby backs - the bottom rack was rubbed with the "Sweet Heat", and the top with Meat Church "Honey Hogg".
Rest In Peace, Mr. Bones! Thank you for making "The Pit" and the world a better place.Comment
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This weekend flew by.....we spent a lot of it being first time grandparents with our new grand daughter.She was born last Friday and weighed 6lb - 12oz and has been a real blessing!!
I wanted to cook a brisket on Sunday but it was my middle son's 21st birthday and he wanted a surf and turf meal. So I went the easy route and stopped by Costco and picked up some Strip steaks and some really nice Dungeness Crab legs. Also picked up their Quinoa salad, and some Asparagus and Mushrooms.
I really wanted to cook a brisket, mainly because I was Mr. Bones last Secret Santa and had sent him a nice Creekstone Brisket because he had alway gone out of his way to message me and help me with my pepper plants every season.
RIP my friend!!!
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My best friend and his wife came over for dinner, the margaritas started flowing, and I forgot to take pics of the ribs before we dug in. However, I do know the rules, and this pic of the cold leftovers is my proof that ribs were in fact smoked today. Also, as my Secret Santa had told me, that Blues Hog Raspberry Chipotle sauce is great!
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Wowzers. What a fantastic weekend and beyond.
Just wanted to chime in and thank everyone who came out to honor Mr. Bones. And to whoever else is still planning on paying tribute here.
I just read through each and every post, reply and comment. Y’all need to give yourselves a round of applause for being some of the greatest people I know.
Your talents as pit masters and caring souls make me sooo proud to call you friends.
Mr. Bone’s you are missed more than you could have ever imagined. Looking forward to next year so we can celebrate you once again. Till then. 🥃
SteveB.
Oh. I forgot to post my plated dish.
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Could not have said it any better than they just did! ^^^ -
Cheers to you Steve B for leading us through this!
Great plate btw!
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