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  1. bonedadddy

    New from Kansas City

    Ahhh the good ole Niangua...wonderful river...esp for fishing! We usually take a day to just fish and are confident to pull enough small mouth bass for a meal...we have never gone hungry :-) Have fun and be careful. The water is up quite a bit and the river is moving faster than normal...
  2. bonedadddy

    New from Kansas City

    Welcome to the site from another Kansas Citian...(actually Raymore...) I second this!!! The potatoes turn out great and the best part is you do not have a pan to clean up...just through away the foil... As for Bakers...we put them in the fire...literally...bury then into the coals and they...
  3. bonedadddy

    U.D.S. outa a wine barrel ??????

    Wow Tex!!! Very nicely Stated!!! Cause I was thinkin the exact same thing!!! Although it was more like "hey, you would never have to add wood to your smoke :-) " hehehe
  4. bonedadddy

    Brisket (plateau issue)

    The oven is where I started years ago...I would put a brisket in on 225 and let it cook...I never really used a thermo, just pulled it after 8 or so hours...flopped it on the grill and scorched the outer layer... I think the main difference is the "open" time on the smoker (mopping...
  5. bonedadddy

    A Bloody Beer?

    Well, you are from the "Kansas" side, so I guess I wont hold it against you..hehe Its really not beer anymore when you mix it with something or cook with it :-) Its just an ingredient...you should try it. How did you fare in all the weather a few weeks back?
  6. bonedadddy

    My son indirectly asked for SmokyOkie brisket, hehehe

    Did a smokie Okie style last week and it was great!!! Todays was done Ray style...meaning how I usually do a brisket when I am not smoking it...but this time I smoked it (man its getting late...I am not sure that last sentence makes sense...but its been a long hard day and I am tired) Good luck...
  7. bonedadddy

    Brisket (plateau issue)

    Yahoo!!! We have 190 degrees!!!! and I am yankin this brisket outta tha smoker!!! 16 hours....but I did some math, and I am an idiot :-) (goes to show you those catholic nuns should have taught more math and less "beat me with a stick"...hehe) 11 X 1.5 = 16.5 So in reality, the meat cooked...
  8. bonedadddy

    Brisket (plateau issue)

    Yeah, I think the second plateau is 174...started rising from 160 about 30 after I started this post...then hit 174 and is just there.... But you know...I am not going anywhere...and this meat is for tomorrow anyway...I am just glad I didnt have this happen tomorrow!!! I think I have learned a...
  9. bonedadddy

    A Bloody Beer?

    Ahhh, I forgot the chilled mug with the salt...good point!!!
  10. bonedadddy

    Brisket (plateau issue)

    Hello all, Having a bunch of folks over tomorrow, so I wanted to get a lot of the cooking out of the way today. I am 9 1/2 hours in on an 11lb packers cut...I have hit a plateau of about 163 degrees...I am a little concerned but I know that I should just wait it out... (this is the part that...
  11. bonedadddy

    A Bloody Beer?

    Like everyone else says, just about 1/4 of the glass is V8 (or tomato...or whatever) and the rest is beer...I like to put garlic powder and black pepper...then a squirt of tabasco... Very tasty...It goes great in the morning...or at lunch...or dinner...or...or... Actually, I like to drink a...
  12. bonedadddy

    The passing of my father-in-law

    Sorry for your loss, we here in Missouri are thinking of you and our prayers go out...
  13. bonedadddy

    "First" brisket

    Splitting the brisket is interesting. I wouldnt trim all the fat off, leave at least 1/4 inch on the cap as it will help keep the meat moist. I know you mentioned a previous brisket was tough and chewy...Make sure that meat gets above 180 degrees too...I have read betweem 180 and 205... Let...
  14. bonedadddy

    GOSM drop-down side shelf mod

    What a great mod, especially about the placement and the use of the original handles (that would have been me...I would have blocked them off and cursed myself when finished!!!) You get Points from me also!!!
  15. bonedadddy

    Q'g for 200pp: Step 1 with Q-view

    What a wonderful thing it is to cook for family and friends!!! and to have your family help out is great! My oldest is 14 and he sticks his head in and out of the kitchen when I cook...he is starting to show some promise. I have shown him many things on the grill...and now I am getting him...
  16. bonedadddy

    Humpday smoke w/ Q-view.

    I have yet to do a butt, but your Q makes it look easy :-) I am sure I will have questions (if not already answered in the forums from the past). Nice looking pics...make sure you get to eat some yourself :-)
  17. bonedadddy

    First Brisket W/QVIEW!

    Very nice smoke! Meat looks great! Love the burnt ends too!!!!
  18. bonedadddy

    Burnt Ends

    I am doing a brisket on Friday for the 4th, and will try to do some burnt ends and get some Qview here... Mike, we are just north of you a bit...you guys have big plans down in Peculiar? Our subdivision sits just north of the Raymore park (up old school road), so we get a great view of the...
  19. bonedadddy

    first brisket today

    Haha, awesome...and now I have offended...ehehehehe naw, I have some experience with macs, and I suppose they are alright...hehe Anyway, you ought to search for what Hickory or Apple trees looks like and go exploring in those woods...you may find there is plenty of deadfall to gather that would...
  20. bonedadddy

    first brisket today

    Here is an Answer to a question and comment on the pic :-) Are you using Microsoft Windows XP??? (sorry to mention the M Word for any of you linux geeks out there :-) :-) If you are, you can go to http://www.microsoft.com/windowsxp/d...powertoys.mspx Download the Image Resizer and install it...
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