I finally got around to listening to this interview - great job Mr. Bones .
Announcement
Collapse
No announcement yet.
Episode 60 - June 22, 2017 "Mr. Bones" Interview
Collapse
X
-
Thanks fer them kind words, brother!
I came factory-equipped with my own language, which I forced my parents to learn, to their dismay. Would not goo-goo, gaa-gaa, mama, dada fer them. Man! They was sore vexed, at th' time. Never said a "First Word", in Anglish. Said a sentence, which freaked out my Gma, She 'bout nearly dropped me on th' linoleum floor.
Had German/Welsh Grandparents on one side, Scots/Irish on th' other, so learned plenty of those, as well, especially profanities,at a very tender age lol!
Mizzurruhn was my 4th language, then Spanish, then Kansan, due to no @#$%*&! choice of my own.
Later, added Sicilian, Japanese, some Vietnamese, Chinese, Tagolog, Turkish, Korean, Honduran, Farsi, an' Arabic to my reportoire, due to my 'travels'...
Always addin' more colours to my palette...
Jus' 'cause I talk, slow, like...
Don't mean I think, slow, like!
- Likes 1
Comment
-
Mais, EdF ,no problem with th' 'Dr. Bones' honorific; long been called that...
Since way back in th' '70's, friends would come to me with their dire problems, 'cause they knew I was somebody they could trust...
My Rx?
Smoke two of these, an' call me in th' mornin'!
Never lost a patient, btw...
-
Man! How kind of ya', an' profound, as well... Thankin' ya', kind Sir!!!
I'm a' haveta steal that, dontcha know?
Not fer use as a Self-Descriptor, but fer use, in my general vernacular...
Hope ya don't mind, too awful much...???
Deal is, it was all Greg! He jus' lemme hang out, fer a bit....
Comment
-
Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Mr. Bones ..... dang, my favorite thing to cook on any given day is chili .... finally listened to your pit cast and it is awesome!
- Likes 2
Comment
-
Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Sitting in my office, happily listening to Mr. Bones pitcast .... and I get interrupted by my daughter .... wanting to show me her new face scrub/mask thing ..... lord save me from women!
- Likes 1
Comment
-
Nice Dobro! "persistent, observant, and patient." <--- Top shelf advice for life in general, from Mr. BonesLast edited by Richard Chrz; July 1, 2019, 07:16 PM.
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment