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  1. bonedadddy

    Rehersal Dinner for 50 w Queview

    Very nice spread! Presentation was great! I LOVE the individual mac and cheese bowls!!! Very Ingenious! Cooking for lots of people (esp family) is alway tough! You did a great job!
  2. bonedadddy

    Moinks from scratch

    Oh wow...Now that is a league I could play in!!! Those moinks looked great!!! (I had to google them...never heard of a moink before...the urban dictionary makes it sound dirty :-))
  3. bonedadddy

    Tritip, Country Style Ribs and Wings with QView

    Good Lookin wings!!! My kids eat them up too! I have 3 kids and have to do at least 36 wings if I am going to get any!!!!
  4. bonedadddy

    Cold Morning - Smoking Brisket in MO

    OK, its late, but here are the finished pics from today's smoke: Dogs Cleaning the Deck for us!!! Separating the Flat from the Point. Point is cut up for burnt ends...(possibly my favorite part) Not a bad smoke ring... Possibly the best beef burnt ends I have done!!! Burnt End on Bun...
  5. bonedadddy

    Cold Morning - Smoking Brisket in MO

    Whoops...it was early :-) I resized the pics...and added one that I missed. We are passed the plateau...and almost there!!! 9 1/2 hours in we are at 190 degrees... I foiled the brisket at 160...though it didnt make a difference in the plateau :-) Qview soon...after I wrap and cooler this bad...
  6. bonedadddy

    2 Chuckies & 1 Dudestrami in the SNOW!!!

    The snow just helps keep the temps down...(always the optimist!!!) We are starting to see the trees change down in MO...Hope it doesnt snow and ruin all the color!!! I am with you though!!! Year round BBQ!!! Many people I know pack their stainless steel buckets up at the first sign of...
  7. bonedadddy

    Cold Morning - Smoking Brisket in MO

    159 degree Plateau for the last 90 min....but thats ok...only 5 hours in, I was surprised to see it reach that temp... Having to adjust heat as the day progresses...
  8. bonedadddy

    GOSM I Steal I Got From Craig's List for $35.00

    hehe...I agree with Dutch...Never Been Used!!! Nice find...
  9. bonedadddy

    Cold Morning - Smoking Brisket in MO

    Hmmm....OK, I promise no more bad pics!!! I will use the good cam, instead of my blackberry (it was the closest camera this morning!!!)
  10. bonedadddy

    Cold Morning - Smoking Brisket in MO

    Good morning happy campers, Its 38 degrees and the GSOM is calling me!!! My Mother In Law even came up from the basement to ask "whats burning!!!" (no comment on the M-in_L living in my basement!!!) With my faithful Max, the Smoking Hound, at my side, we journey into another 12 lb packer...
  11. bonedadddy

    Full Packer Burnt Ends

    Beautiful burnt ends...Your right on the Flat, it just doesnt have enough fat after the first smoke to really give you the flavor that a point will give. However...you did a marvelous job! Great right up and qview!
  12. bonedadddy

    First time smoking ribs w/Qview

    Those are beautiful ribs...and I bet they tasted great!!! My family prefers the meat falls off the bone!!! I have noticed when I use mustard as a base...then put my rub on the meat tends to stay together better... Enjoy playing and cooking!!! I have learned sooo much from this group!
  13. bonedadddy

    Weekend Ribs with Pics

    Very nice spread!!! Looks like you are cooking for an army, and I know they will be full and happy when all is said and done! Thanks for the QVIEW!!!
  14. bonedadddy

    Food Safety concern: Is My Brisket ruined?

    Shucks, You just gave away my secret to awesome Bark !!! hehe I am with everyone else on this thread...as long as the meat was below 40 degrees, you should be good to go! Good luck and great smoke!
  15. bonedadddy

    Quick Smoke for Picnic - Burnt Ends again!!!

    Never and Idiot...More like open for suggestions!!! Here in Kansas City, we found that the crispy crunchy burnt portions of the brisket after cooking were delicious...usually a delicacy saved for the person with the carving knife. Then someone somewhere decided to take the point of the...
  16. bonedadddy

    Beef ribs experiment

    Great idea and thanks for the info...I love the fact you used broth for your mop... Question on the wood...could you possibly have used wood from a different tree??? or possibly wood that was not aged the same? The only reason I say (and the experts can educate me more on the wood) but I ran...
  17. bonedadddy

    Quick Smoke for Picnic - Burnt Ends again!!!

    It sure is...its a 10" cast iron skillet...and I am telling you it works GREAT...I highly recommend! I got the idea in the mods section of this forum....I also opened up the flu a bit on top (more air flow) The skillet heats up too...and helps keep temps steady.
  18. bonedadddy

    Foil wrap or foil pan???

    I would never have thought to do this...what an awesome idea!!! You guys are the best! Always giving me new ideas!!!! Hello Au Jus!!!!
  19. bonedadddy

    Brisket, sliced Point & pulled Flat ?'s...

    Yep, burnt ends for sure with the point!!! The extra fat melts down and really makes them taste great!!!
  20. bonedadddy

    Brisket vs Smoke Vault- who will be victorious? Q-view

    Nice piece of meat!!! Good luck with the stall..hehe...that is always the time I panic no matter how many big pieces of meat I smoke :-) Look forward to the end result!!!
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