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  1. bonedadddy

    GOSM + Firebox Mod

    Hello, Its been a while since I have posted, but am always an avid reader!!! This forum is great!  Alas, the gas burner on my poor ole GOSM finally rusted out enough to be dangerous, so I ripped the guts out, and added a firebox. As you can see, I had to remove the right legs, but felt the...
  2. bonedadddy

    Thanksgiving Turkey with QVIEW

    Well, the bird is done...didnt take as long as I thought it would, but the temps dont lie :-) and I saw someone else post that a brined turkey doesnt take as long to smoke... Here are the particulars: 1. Brined in a sterolized 5 gallon bucket for 16 hours. I used Tips Slaughterhouse recipe...
  3. bonedadddy

    Does anyone mop a turkey???

    Quick question...I am smoking one of the turkeys we are having for the big day tomorrow, and am about 1 1/2 hours into the smoke...my question (and I just totally spaced this off) do you use a mop for Turkey? After brining for 24 hours (Used Tip's Slaughterhouse....Yummy!!!!!!) I applied olive...
  4. bonedadddy

    Sunday Spares

    Hey guys, I haven't posted que in a while, so I thought I would give everyone something to drool over (hehehe...yeah right). Smoking two racks of spares...using Ray's Rub (my own rub...)....this time I used a mustard/apple cider vinegar mix on the ribs first, then sprinkled the rub on...I didnt...
  5. bonedadddy

    Burnt Ends, Burnt Ends and More Burnt Ends

    Ok Ok...there are a couple of racks of baby backs in there too :-) I had to, my daughter would kill me after last weeks store bought rub/salty debacle...Today, I am using my own rub...the only change I made to it, was to use an additional half cup of brown sugar on the brisket... So for...
  6. bonedadddy

    Meat Sales in Kansas City...

    Hello everyone, Anyone know of any meat sales going on right now in the Kansas City Area? Looking to do some ribs or something this coming weekend, and thought I would check. Also, does anyone in Kansas City have a favorite place they go to find meat? Any butcher shops that stand out from the...
  7. bonedadddy

    Small Sunday Smoke - Ribs, BabyBacks and Burnt Ends

    Hello all, Its been a great summer so far...I have gotten a smoke in at least once a month..and that is saying a lot with work as busy as it has been!!! I was talking Ribs with a Microsoft Rep from Houston, Tx.....and all that talk made me really hungry for ribs this weekend! I smoked a...
  8. bonedadddy

    Small 4th of July Smoke - Pork Loin and some Sausage Burnt Ends...

    Here is the start of my 4th of July Smoke...Just cooking for the family today, so I am not doing a ton of food...but these little pork loins should be perfect when I shred them on a bun. And of course, I cant do a smoke without Sausage Burnt Ends...My wife would never let me live that down :-)...
  9. bonedadddy

    Spares, BB and a Chuckie for Burnt Ends

    Hello, Here is the start to (hopefully) a great day of ribs and beer! KC Weather looks to be full of sun (and humidity)!!! Having some friends out from Colorado...and I had to cook something up for them...hehe First I whipped up a batch of Ray's Rub Applied that Rub to two Spares and a...
  10. bonedadddy

    Memorial Day Brisket!

    Hello all, While I have been smoking away, this is my first post this year! I bought a 10lb Packer and a slab of Beef Ribs. The Packer was not the best, and was very surprised to see the temp hit 190 in only 6 hours...but it still turned out nice. I separated the flat from the point, and used...
  11. 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...
  12. bonedadddy

    Quick Smoke for Picnic - Burnt Ends again!!!

    Hey guys, If you can't tell, I am a fanatic for burnt ends...each batch I do comes out better and better as I learn! Today we have just the flat of a brisket (couldnt find just the point), a couple of pork loins (Price Chopper had them on sale...I got this cryopak for $3.78) and 3 Farmland...
  13. bonedadddy

    Fathers Day Weekend Smoke - Lots O Chicken

    Hey guys and girls and grills, Haven't posted in a while, but having a nice year for smoking. This weekend its Chicken and Sausage Burnt Ends... I used my standard rub (bsuger, paprika, garlic, onion, sage, chili poweder, black pepper, white pepper, cayanne (just a dash), cumin, and salt...
  14. bonedadddy

    Fruit in the Cavety :-)

    Hello everyone, I have a pretty big turkey I am smoking on Sat for both of my son's birthdays. The bird is around 18# which is pretty big for smoking from what I have been reading. I plan on smoking it at 300-325 to be on the safe side (and for some nice crisp skin). I am going to brine and...
  15. bonedadddy

    Cold Morning in Missouri - Briskets a Smokin

    Hello all, This is my first brisket this year, so we will see how it turns out. Its a little nippy out right now: Its 35 degrees, but there is a wind...so it feels colder... Supposed to be a 53 degree day, so I am not too worried about the temp (smoker is settling in around 220-225 right now)...
  16. 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...
  17. bonedadddy

    First Brisket and BBRibs w/ QView

    Hello all, My parents were out of town for Fathers Day, so we had the whole family/extended family over for vittles yesterday (14 people in all). First, let me say a BIG THANKS to Smokie Okie for her reciepe on the brisket...it was wonderful. I took her advise and seared the meat black at the...
  18. bonedadddy

    1st Smoke / Fathers Day Present!!!

    Hello all, Well the day has come...I am actually cooking something in my smoker (I had many neighbors ask me what smelled sooo good yesterday...when I was seasoning the grill hehe). I hated to tell them it was just wood :-) Anyhow here are some pics (warning...some of these pics are...
  19. bonedadddy

    Placement of smoker

    Hello all, I just got a GOSM and wanted to ask a simple question...I have a wood deck (where I do all my grilling) and would like to do my smoking there too...Anybody have issues with heat on a deck? Mainly I do not wish to burn down my deck..hehe Sorry for the newbie question, but thought I...
  20. bonedadddy

    Greetings from Missouri

    Hello all, I have been grilling for years, and have grilled everything from beef, chicken and vegitables to fish. I have used Cedar Planks and Kabobs. Now I am getting ready to move into the realm of smoking meat. I have friends who have barrel type smokers with side mount wood bins, but I am...
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