Brinkmann Bonz

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

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Brinkmann Bonz

Postby Sailor Kenshin » Sat Aug 19, 2017 5:12 pm

St. Louis cut spares, with a really thick fat end and a really flat skinny end. Treated to mustard 'n' Hootchie Mama, apple and cherry for smoke, 225°-250° and 4 and 3/4 hours for the skinny part.

Image

Seen on plate with nuketater salad, a little kraut, and, you guessed it, chard, peppers, and onyawn.

Image

The fat part took a glaze of some sweet Hawaiian-type sauce and some more time. Wish we had thought of circling the reebz instead of cutting to fit the grill. The skinny part was a touch dry on the end pieces, but so tasty I may have hurt myself. The fat part was less dry, and I definitely disgraced myself.

PB dun good.

Image

Professor Bunky used his new toy for temp monitoring. And wadded-up foil as a temp control gasket . His next toy will be an actual gasket.
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Re: Brinkmann Bonz

Postby OldUsedParts » Sat Aug 19, 2017 5:29 pm

Game On and Cowboy Up - - - - all it great Fashion :tup: those bonz Rock da Larapin big time :salut: PB dun dun guud :cheers: dem sides be hold'n their own also :salut:
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Re: Brinkmann Bonz

Postby Professor Bunky » Sat Aug 19, 2017 6:10 pm

Thanks.

I used a new, 2-probe, wireless thermometer I got from Amazon. It's not a brand name, but the price was right ($23). So far, it seems pretty accurate and it has a decent range. We'll see how it holds up.
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Re: Brinkmann Bonz

Postby bsooner75 » Sat Aug 19, 2017 8:46 pm

Love the color cherry puts on pig


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Re: Brinkmann Bonz

Postby Russ » Sat Aug 19, 2017 9:53 pm

That last pic is awesome, can almost taste it.

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Re: Brinkmann Bonz

Postby outlaw » Sun Aug 20, 2017 7:22 am

I'll have some please? Looks great.
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Re: Brinkmann Bonz

Postby OldUsedParts » Sun Aug 20, 2017 7:46 am

I usually use Apple pellets on my Pig but cant' find them lately - - - - however, my Pellet Purchasing location has Cherry and Pecan - - -soooooooooo which do Y'all think I would be more pleased with as a substitute for Apple - - - - - ?Cherry or ?Pecan :dont:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Brinkmann Bonz

Postby Sailor Kenshin » Sun Aug 20, 2017 9:05 am

OldUsedParts wrote:I usually use Apple pellets on my Pig but cant' find them lately - - - - however, my Pellet Purchasing location has Cherry and Pecan - - -soooooooooo which do Y'all think I would be more pleased with as a substitute for Apple - - - - - ?Cherry or ?Pecan :dont:


Tough question! If you use too much cherry, everything starts to taste like Robitussin. That's why we cut it with apple. But Pecan has a real distinctive taste, and to me, if you use too much, everything tastes like a cheap nasty hot dog. :dont:
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Re: Brinkmann Bonz

Postby OldUsedParts » Sun Aug 20, 2017 9:13 am

?tough question? maybe for some but you covered it perfectly, Mam :tup: Now I will just have to find me some Apple somewhere :salut:

:shock: :roll: Robitussin :laughing7: :D :lol:
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Re: Brinkmann Bonz

Postby bondobill » Sun Aug 20, 2017 1:07 pm

Hmmm... :scratch:
I must like the taste of Robitussin tho I've never had it. :lol:
All I use in my trailer pit for ribs is cherry wood. :dont:

Those ribs look excellent Sailor :salut:
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Re: Brinkmann Bonz

Postby OldUsedParts » Sun Aug 20, 2017 1:43 pm

Well, I don't :laughing7: :D :lol: so I scored a large bag of Apple Pellets at H.E.B. - - - YES, I swallowed my Pride and shopped there because everyone "swore" they had finally gotten the transition done "WHEW" :cheers: It was like old times :blues: However, Fiesta has captured part of me for 'some' Future Cooks and Recipes. :tup:
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Re: Brinkmann Bonz

Postby Sailor Kenshin » Sun Aug 20, 2017 7:28 pm

bondobill wrote:Hmmm... :scratch:
I must like the taste of Robitussin tho I've never had it. :lol:
All I use in my trailer pit for ribs is cherry wood. :dont:

Those ribs look excellent Sailor :salut:
Bill


Thanks, bb! :D
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Re: Brinkmann Bonz

Postby TexMike » Sun Aug 20, 2017 8:34 pm

There is a Fiesta near me. Just wondering, how are they as a source for beef and pork?
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Re: Brinkmann Bonz

Postby OldUsedParts » Mon Aug 21, 2017 5:56 am

T-Mike, I haven't shopped there enuff to have an opinion - - - I go there mostly for Seafood, Beef Finger Ribs and Carnitas - - - maybe someone else has more buggy time and can give you a better opinion of their Meat Stock. :tup:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"

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