From Bonsey himself.
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From Bonsey himself. -
<3 !Comment
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Yeah….. I changed up the avatar for the weekendComment
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Cooked 3/7/26
Part 1
Bison Brisket, 7 lbs
I'm not sure where I bought this; I dry brined it and then vacuum sealed and froze it a couple of years ago.
Coarse black pepper and nothing else
Onto the SnS Kamado using lump charcoal, some post oak, and some hickory and cherry wood
Just before wrapping. I was out of tallow so I used duck fat in the foil.
Flat
Point
This was surprisingly good! It is leaner than a select beef brisket but it is not dry. It isn't dripping moisture but it is tender. The point and flat are both very similar. I let my staff try it and several friends as well. They all liked it and thought that the smoke level was perfect.
Flavorwise: Not gamey. To describe the flavor: think of a good quality beef brisket and then double the beefiness.Comment
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Part 2
Ribs two ways
Egyptian seasoned on top - seasoning and sauce from KG BBQ in Austin. Al Pastor on the bottom, I combined a couple of recipes from youtube including one from ArnieTex
Egyptian - good but I was a little heavy with the seasoning, I'll back off next time. Pomegranate BBQ sauce was added to the foil when wrapped.
Al Pastor - Dang, these were better than I anticipated. Definitely will make these again.
Cranberry beans from Rancho Gordo. We had another fajita lunch catered at the clinic and I took the leftover pico de gallo and the sauteed onions and peppers and made charro beans. Venison stock, smoked ham hocks, and bacon all went into this pot.
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"To honor all those who've gone before us."
Tonight's dinner:
Four pound yard bird with Game Hen Rub and Spicy Apricot Glaze inspired by Tuffy Stone,
from his book Cool Smoke.
Post oak for the smoke.
Four bean salad from Costco.
Mashed Baby Red Potatoes with sour cream, shredded cheddar cheese, bacon crumbles and topped with chives.
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I wanted to do something a little different to honor our friends who have passed. While at HEB today I was wandering the store getting my things, but also looking for something to cook this weekend. Anyway, while in the produce section the poblano and bell peppers caught my eye. Ok, stuffed peppers I thought, haven’t done them in a long time. Long story short, I decided to make some boudin stuffed peppers. Boudin is a great alternative to the usual hamburger meat! My favorite “store bought” boudin is from a company called DJ’s, out of Beaumont, Tx. They also sell a rice dressing you can get, which is basically just their boudin, but without the casing.
Being the seasoned diner that I am, I opted for their “fancy” rice dressing….
I also made a pot of pintos to go with it and decided to add something I’ve never done before, chorizo sausage. Highly recommended, it was great! After browning the chorizo I also added some fried bacon, a little Tasso, cumin, chili powder, paprika, bay leaves, garlic and S&P. It was one of the best pots of pintos I’ve made.
For the stuffed poblano and green bell peppers, I added some Rotel tomatoes and Tony’s to the rice dressing and mixed it up before stuffing the peppers. A few minutes before they were done I added some grated cheddar cheese on top. Damn these were good! Try using boudin on your next stuffed peppers, I think you’ll like it better than hamburger meat.
Ready for the oven…
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"For Absent Friends."
Villari Duroc baby backs, standard procedure. Dry brine overnight, Jenni In A Bottle rub, SnS kettle running B&B coals and hickory chunks. 2-zone with indirect grate temp targeting 250/120.
Another picture-perfect cook on a gorgeous day for it. Deployed the foil boat after a couple hours when IT had reached about 180/82.
Both the kettle and meat behaved in nearly textbook fashion for the second straight cook. You can see where I valved the kettle back to hold once the ribs hit peak temp. Perfecto.
Note I got two stalls - about an hour at 150/65 before the foil boat (which was done at the third dot). Then again in the mid-180s/85ish for a good couple hours.
Ribs were almost fall-apart tender, a little moreso than we prefer, but incredible flavor. Served with some Rancho Gordo pinquitos and air-fried carrots.
For all those who have gone before us: We Remember.Last edited by DaveD; March 21, 2026, 06:42 AM.Comment
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I love sharing my favorite Mr. Bones post from when he won the big giveaway prize eight years ago:
Good One Open Range - Part III (First Blood)
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Cook #1 of my Draznnl family birthdays weekend/Mr. Bones and RAM memorial smoke was pastrami using a corned beef flat I got at Costco.
Tomorrow night I start the brisket.Comment
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Well it isn’t much or very fancy, but here’s my contribution.
Thick cut, bone in, Berkshire pork chops.
I hit them with one of the many bbq rubs in my cabinet and let the sit in the fridge for about 4 hours. Then on to the Recteq which was running at 230 degrees. Pulled about 90 min later at 140 IT. No sauce. Sorry but I forgot to take a plated picture. Anyway, they turned out perfect. Tender snd very juicy. Yum.
Here’s to Bonesy and all of the other Pitmaster’s that have left us. Smoke on brothers!Comment
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