I probably can’t BBQ on Saturday, so today I’m doing these baby backs on the Weber/SnS in Bonesy’s honor. I’ve always done MMD with hickory chunks, but today I’m using Meat Church’s Honey Hogg and cherry wood that my daughter gave me for Christmas, so I’m both excited and a little nervous about experimenting. I forgot the "before" pic - this is about an hour in.
RIP, Mr Bones. This place isn’t quite as bright without you here.
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
Looking good so far.
Can you post more pics? And please wait until Saturday if possible. We want to see all the great cook pics over the weekend.
Thanks Sid P It’s gonna be an amazing day.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
As good fortune would have it, St Louis ribs were on sale yesterday at Meijer so I picked up 4 racks.
My wife's cousin from VA is coming to visit us Saturday evening and stay a few days. She loves BBQ, in fact she bought a Masterbuilt Gravity 560 after my review came out. She runs it for her family. So she and her son get treated to a rib dinner when she arrives. And I get to participate in a nice event with the rest of you to boot!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Okay folks. At the request of many, we are going to post all of our cooks on a new thread to celebrate our dear friend Mr. Bones.
I will close this thread and provide a link to the new thread when I make it on Friday night. Please continue to post here for the time being, but I wanted to let everyone know that we will be posting our cooks to a new thread.
I hope this does not cause too much confusion. This is the best way to show our cooks and cut down on clutter.
Well, the truth is I'm actually doing a live stream on Saturday in the early afternoon, 1pm eastern, and will have the ribs in about an hour before that. So, box checked!
Well the weather man says I ain't smokin' nuthin Saturday. So I'm gonna do my beans tomorrow and my bones on Sunday... that averages out to a Saturday cook
Change of plans for me also. I just had another of my friends take the underground tunnel to paradise. I have work to do tomorrow dealing with the affair.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
We got thunderstorms in the forecast, but generally the BGE stays shut during rain. Normally it only needs my attention for a few minutes here and there, so, I’m planning on Saturday. If it does turn into a dangerous situation (that happens here), then Sunday. Last I checked they don’t keep track of that stuff up there anyhow, it’s all the same time.
That's why I'm cooking today. 70 plus and sunshine. Saturday is a wash out in the 50's. Ribs done. Next is wings. And staying with the bone theme in memory of Mr. Bones a T-Bone. 3 different proteins. I think he would be happy with that.
Finished up. Ribs and Wings for Saturday. Steak was tonight's dinner. No pictures published YET. Started about noon getting the PBJ going. It is now about 8:30 and waiting for the Smokey Joe to cool down. Was thinking all on Kettle to honor Mr. Bones. I mixed it up. Ribs in PBJ. Wings and T-Bone in Smoky Joe. This was a fun day and cook. Weather perfect. A lot of thoughts of Mr. Bones all day. Hope all enjoy your cooks and look forward to the millions of pictures coming real soon.
Hey, I mentioned this in a comment but wanted to add here, I'm doing a little musical livestream on Saturday for about an hour if you take a notion to hear some solo guitar playin' & singin' while you're working your Bones Cook. I started doing these to cater to my fellow James McMurtry fans, so the set will be heavy on his work. They are great songs though, and James has watched at least one of my vids and commented positively in one his own livestreams, so there's that In this mode I'm basically an "Americana" kinda guy, doing the troubadour thang.
Showtime is 10a PDT/11a MDT/noon CDT/1p EDT/5p GMT. Just go to my YT channel at the link below at the appointed time and mash refresh until the live vid pops up. I usually get a dozen or so folks, who chat amongst themselves in the chat box (that is how we all got to know each other, chatting during JM's streams), all super good folks who are very welcoming
After I get my smoker rollin' I gotsta leave my house at 1:20ET so if I remember to tune in for about 10 mins before I have to get dressed and scoot I certainly will.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, I've also got a possible change in plans - mostly a consideration of moving the cook from the Performer to the SNS Kamado, due to the amount of meat I ended up with once I trimmed two racks of spares into St. Louis style ribs:
I don't want to waste all the rib tips and trimmings, so plan to smoke all that as well, with the two slabs of ribs on the middle of the main grate, and other stuff crammed around it and above it on the elevated grate. Also planning to cook some Rancho Gordo pinto's as well, and some of the trimmings may go in those. Not gonna put the pot of beans on the grill, just let those simmer on the stove for a couple of hours in a dutch oven, and toss some of the smokey rib trimmings in after that stuff gets looking good.
I felt along the bone when trimming the ribs, and that one slab sure had some short rib bones before it hit the joint to the rib tips.
Last edited by jfmorris; March 18, 2022, 01:46 PM.
Well, I gave up hooch for lent, but ill pour one out for ya brother. Mr. Bones still remember the time you talked me off the cliff when I foolishly gave up red meat for lent. Just reread the PM you sent me about it. I'm sure you will understand.
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