Last night, I threw my bag of chicken parts into the instant pot with some veggie scraps for 3 hours pressure and then 12 hours slow.cook high. I had 1 carcass, and then a ton of wing tips. Both of which had been smoked prior to their residency in Le Free-zer.
Absolutely rich stock, it was so delicious even before adding salt.
And so I made some beans.
And that simple bowl of beans was quite delicious, but my wife wanted chilli so I added some ground beef, jalapenos, and tomatos and all the seasonings.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Chuckie burnt ends, pinto beans with chorizo (somebody else used chorizo with some beans and I copied), cornbread. I should have used the kettle in honor of Bonsey but I got lazy, and I hadn't used the chimp in awhile. Got a pretty fine smoke ring with it though. I thought about finding a Bonsey bean post and copying the cook but I think some of his bean cooks took multiple days lol.
Quick story - after my divorce, Bonsey reached out to me. We had several great conversations about life in general. Our plan was for me to pick him up in the RV and take a Texas Q tour. He was going to play the guitar (do some pickin) while I drove so we could harmonize. Maybe record an album lol. Unfortunately we couldn't get it done. Great guy. All of them were good people and they are missed.
Nice memory of Bonesy. His bean recipes were overnighters at least. He had fun with them, and the folks at work gobbled them up. Sometimes there were more liquors than beans in the mix, I think.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
SLC's hung in my mini smoker. Memphis Dust, SPG, Jealous Devil lump and hickory chunks. Sauced on the gasser with my rum-molasses sauce. Side is yellow rice from a package doctored and with veggies added.
N227GB - I really like using it. I have it outfitted with my Fireboard fan for excellent temperature control. It also uses very little fuel. I only use my offset now off I'm cooking a lot of food for a crowd. I can cook 2 racks of ribs, cut in half and hung, a whole pork butt, a rack of been ribs, several chicken thighs or leg quarters, in the mini.
No way! Why haven't I heard of using a 20 qt aluminum tamale steamer pot to change a Smokey Joe into a WSM??? Neat idea. Thanks, Dewesq55 in advance for sending me down a You Tube rabbit hole.
Kathryn
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Part 2 of the Memorial Cook. As in my previous post wings and bone in pork chop. I knew the weather wasn't going to cooperate, so I did both yesterday. Tonight, the pork chop with air fryer sweet potato bites. Plenty of leftovers to keep the memories going.
In memory of our departed brethren
I hung a rack of baby backs on the PBC. MMD and cherry wood for the win.
Served the ribs up with Mac & cheese and homemade sauerkraut.
and for dessert…….
smoked s’mores pop tarts…. lol.
They actually were pretty good..
Could not keep my mind off the dino ribs. All day long i kept switching back and forth on how to serve it..
I diced up russets, carrots, and pan seared them in some tallow, as they were getting finished, i dumped in some butter, some diced shitakes, garlic, stirred in sliced shallots, topped with some green on9ons, alongside that were Rancho gordo Domingo rojo’s seasoned up and topped with a bit of purple onion, shredded cheese, and Aleppo pepper.
Those we have lost have set some solid foundations that will be carried forward by those that knew them. I can’t tell you how often I ask “what would Bonsey & Ernest do?”.
It’s always add a layer, I still carry daily with me a comment by Bonsey,.. he said you boil with water, not cook with it. I could go on for hours how they have shaped how i look at a plate of food, and to all that happens to get it there,
Last edited by Richard Chrz; March 22, 2026, 06:22 PM.
You are a freaking artist Richard. And while you will always be my first love, SheilaAnn is working her way into my affections. Just don't tell your wife or her man please 🤣
I didn't join the Pit until after most of these members that we honor this weekend were already gone. I can tell by the pictures and tributes that were posted that they were fine people, truly loved and will be sorely missed. It's a testament to not only who they were but also to those who knew them and carry their memory forward...
After reading the first paragraph your post I thought “Well said” and scrolled down to comment but then realized Steve B had beat me to it. Still, it bears a repeat. Well said!
Last edited by Donw; March 22, 2026, 07:42 PM.
Reason: Damn autocorrect strikes again.
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
In memory of all our beloved departed friends. We miss you and cherish the memories and the great things you all brought to our community.
All cooked on Weber Kettles to especially honor Mr. Bones 4 racks of baby backs and some chicken thighs and drummies. No pic of my wife’s plate, she took it before I got the chance. I had ribs with a side of ribs. 😂
Pretty much forgot this weekend was the Memorial cook, but since today is pretty much the first day in months that was pleasant enough to spendd the day in the backyard...
The Wife bought a family pack of chicken boobs so I turned a bunch into chicken Tinga.
Busted out some Enchilada sauce..
I can haz chicken nauw, dad?
And...
Tacos.
And once I fight through the taco coma I'm gonna pull bass and an amp into the yard, have a cigar and some whisky, and play some blues.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Here are my offerings…. I threatened four, but only three made it. Earlier in the thread I mentioned “signature dishes” for each of our fellow pitmasters, so I poked through old threads and found a few things that hit home for me. Let me also say that I only knew three of our friends.
Ernest - always so sweet and talked to me about recipes and procedures and stuff. He told me I could come over anytime I was in Dallas visiting my sister. I give you Ernest Crab Cakes. They were incredible. Almost as involved as making cassoulet. 🤣 I had extra shrimp thawed From the shrimp mousse (binder) so I simply poached them as a side.
I so wanted to do B&G with homemade breakfast sausage because PGH RAM was always making sausage. But alas, it did not happen.
And the namesake of this cook…. Mr. Bones. We chatted a lot privately, such a wonderful person. #blessed to have known him. I give you Blasphemy Ribs (untrimmed spares) and Caballero Beans. I also drank my wine from a small mason jar.
In memory, St Louis cut spares from Porter Road on the smoke vault. Meat Church gospel rub up front. Homemade chipotle honey sauce at the end. Served with greens and beans.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
A lil bowl of beans, some cornbread and a few corn squeezin’s.
A rack of BB, the lion’s share went into the bean pot. A handful of snausages also into the bean pot.
Some KeyLime to satisfy the sweet tooth after the fact.
A snort ana toast to the Boys who have gone before. Miss you all.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Nice! Ernest Jr. Or Enerstine lol. I might follow you back to Cally - tell your significant other I am an uncle on your 3rd cousin’s twice removed side
Comment