Third Annual "These Bones Are For You" Memorial Cook - @Mr. Bones, @Danjohnston949, @smarkley and @EdF.

[Sweaty Paul]

All y'all have done spectacular work. I guarantee the boys would be proud. Well done all!

[Spinaker]

Nice boat of Ribs!

[Johnny Booth]

Yeah. I would dive into that! What a great looking load of meat.

[Sweaty Paul]

Mmmmmm!

[Elton's BBQ]

Yes it is!

[Skip]

Remembering our Friends Bones, Dan, Ed, Smarkley, and any others who have passed away. I smoked a couple SJUfeller Waygu Delmonico Steaks rubbed with MidYett Rub on the BGE and served with Rancho Gordo Cranberry Beans, Salad, Toast and Grapes. It's my first real try at the RG Beans and they were good but need a little fine tuning. The steaks turned out great. I must shout out to my Secret Santa gboss for the streaks and rub...Thanks again Greg!

[Steve B]

Damn Skip. You could serve that meal in a fine restaurant. Beautiful.

[Elton's BBQ]

Nice plateup!

[Caffeine88]

Here's to Bonesy and all the others that gone ahead to that great feast to come!

Beef ribs, cut from a couple standing prime rib roasts and vac-packed for a later date. Today was the day, and they were good!

Smoked on the PP at 275 for just short of 4 hrs until 200 and probe tender. The smaller one was done at 3.5, and got the pull and faux-cambro treatment.

[Johnny Booth]

That’s how I roll now whenI get. Rib roast. I cut them off the bone to leave a little extra. Really nice cook. I would gnaw on them bones for a while. 😋

[Sweaty Paul]

Love them and those look delicious!

[Elton's BBQ]

Looks perfect! And nice smokering!!

[DavidNorcross]

Today was chops. Cooked 250 to temp then a light sear and then finished with a mustard sauce. Another great day celebrating our friends.

[Troutman]

Gorgeous cook 👍

[Sweaty Paul]

Beautiful!

[Elton's BBQ]

Nice!!

[Dick Anderson]

Can't upload photos; phone and laptop aren't speaking lately. Ribs, bourbon beans and asparagus.
And a couple fingers of Buffalo Trace.
Salute Gentlemen!

[Alan Brice]

Lately, I am having those issues. Shut em’ down and restart. You will need pissword.
Pisses me right off.

[radiodome21]

6.5 lb pork butt. Used Valentina as a binder because why not? First for everything. Meat church’s Honey Hog as rub. I found it to be delicious.

While I would’ve loved to do this with charcoal I was in and out of the house all afternoon including watching my son’s volleyball playoffs come to an end. Plus it’s damn cold in Chicago this weekend.

Here’s to you guys!

[SheilaAnn]

Reminds me of

https://www.gonnella.com/about/the-g...0was%20founded.

[Alan Brice]

Great moniker. “We bake to differ.”
Four million pounds of product weekly?!?!

[Elton's BBQ]

Nice!

[hoovarmin]

Smoked a chuckie for Bonesy, Ed, and Danny-boy. Sorry for the lack of process pics - the pressure was on. We were on the road all day and I got a late start. BTW, this was the best Caesar I've ever made. Got a tip to include nutritional yeast and squeeze lemon over the lettuce before dressing, which was on the money. Sauce on the beef is a horseradish sauce. RIP sweet princes. We miss you!

[Johnny Booth]

Chuckle could become my favorite smoke. 👍👍

[Sweaty Paul]

Beautiful!

[Elton's BBQ]

Looks very good indeed brother!

[Uncle Bob]

Salude compadres. Skirt steak marinated in fajita seasoning for awhile, sear and cook medium.

Then serve on a sizzling, 400 degree platter with some sautéed onions and peppers along with the usual Mexi-style condiments.

[Johnny Booth]

Loving that!

[Sweaty Paul]

Looks spectacular!

[barelfly]

Oh yeah!

[Steve B]

Let the smoke roll. And a cheers to everyone.

[Sweaty Paul]

Good eats coming!!

[Elton's BBQ]

Cheers to ya!

[carolts]

One last pic from yesterday...I was so excited about chowing down I forgot I took this one!

[Steve B]

Awesome. Hope mine turn out half as good as those look.

[Johnny Booth]

See that? No worries, just Smoky Goodness. 🍻

[Elton's BBQ]

Nice!

[Johnny Booth]

Hey Mr. Bones - I know you were watching my antics all day. I think you could have appreciated this cook.
Let’s just say I gave it my all for this cook! In for a dime, in for a dollar. 🫠


Started by getting a load of real wood delivered to the house on Friday. $125 for two large grey carts of wood. A fair deal for delivery.



I say real wood, because I used to use Southern Hardwood in the red nylon bag. It is kiln dried and contains very little moisture, or flavor. Needless to say I was excited about serving a real-wood cook. All Oak, and he threw in a couple-a pieces of Cherry on the tarp, far right. Not as clean as I had hoped, but worthy after I cut the bark off. (New turf out there was last weeks project.)



The meat was from St. Pete Meat whole butchery. Grass fed and finished. Pasture raised, humanely killed.etc.
Unfortunately, the last time I will buy at $19/lb. They are too proud of their meat.
Salt, lotsa Pepper, and a slather of Texas Pete’s.




So it’s a nice day, and the wood is spilt and prepped, the cherry is on top of the firebox. The meat is prepped and all is right with the world……

The wood was not quite cured. I don’t have a moisture meter, but it took 2 hours to normalize the fire temps when I started the fire. Time after time, the wood caught fire, but the fire would slowly shrink and go out. Damn it!
Had to start splitting the splits until I found a size that would catch and burn consistently. Eventually I settled on 3/4 splits about 8” long.

So, much smaller splits=much more fire tending.



Let me tell you after 8 hours of constant fire-tending, I was exhausted. The result was worth it, although you can see I pulled them a little early, and there was some fat not fully rendered. REAL WOOD. Absolutely the best flavor profile to come off my smoker. What a difference from that kiln-dried flavorless crap. Talk about a labor of love. 🍻

[Sweaty Paul]

Nicely done!

[Alan Brice]

That is one serious cooker you got there!

[Elton's BBQ]

And a very nice outdoor cooking area!!

[klflowers]

You guys and gals are doing the fellas proud. I am out of town this weekend. If I get home early enough I'll join in, if not I'll see what I can come up with tomorrow. These are all noteworthy tributes. I wish I could teleport to get a bite of each and every one of these dishes

[Spinaker]

Haha, it would be great to have you magically appear in the kitchen. I feel like then I could relate to my mom back in the day with me and my three brothers.

[Steve B]

Would love to have you over.

[RichieB]

I've decided on a segmented cook. So tomorrow it's a #2.1 tri tip. I just brined it. It'll be in the fridge for about 24 hours. Then hung on the PBJ. Later in a week I'll do the St Louis cut ribs.

[Sweaty Paul]

While not an outdoor cook (weather in Western Kansas hasn’t been cooperative - cold and windy yesterday and today winds are blowing 40 with gusts to 55 and snow this afternoon.

Due to weather I’ve been playing with a new baking steel and did pizzas for my bride, my son (who is back home on spring break from grad school), and me. While I’m not yet up to the standards ofRichard Chrz I’m having fun playing and figure The Boys would have appreciated the efforts. Crust appeared overly toasty, however, tasted ok. Still figuring things out.

Will do a proper smoke soon when weather is better. Miss the fellas and their input. Saluti Boys!

[Steve B]

Nuttin wrong with that cook. I don’t eat the crust anyway. And yup, the boys would be proud.

[Richard Chrz]

Beautiful pie! They definitely would have approved.

Im with you, cold, snow, wind. I have no desire to cook outside if it is not comfortable for me to sit ou there with the cook. I've become wimpy as I age a bit.

[Elton's BBQ]

Nice!!