Pelletized St. Louie's Bonz

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OldUsedParts
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Pelletized St. Louie's Bonz

Postby OldUsedParts » Tue Jan 30, 2018 10:43 am

Had a rack on the Pit Boss since 6:45am and I'm doing some slightly different things this time so I guess that only time will tell.

Pit Boss has really been offering up the Smoke from the Apple Pellets for the first 3 hours.
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Now it's wrapped for step 2 and I have to use the "set and forget" this time and run to the Pharmacy which will take the better part of an hour. Fingers Crossed fo sho this time :dont:
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Trying a new side that I "impulse purchased" the other day and added a little bacon for insurance. Seems like Sooner mentioned Hoppin John a while back ???
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It will probably be time to start the glaze by the time I get back from the Pharmacy.
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Re: Pelletized St. Louie's Bonz

Postby Williep » Tue Jan 30, 2018 10:48 am

Rib's are look'in good. :salut: I may have to give those Hoppin' Johns a try. Let us know how they are.
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Re: Pelletized St. Louie's Bonz

Postby bsooner75 » Tue Jan 30, 2018 11:05 am

Yes, my aunt makes a hoppin’ John dish at New Years. The black eyed peas are served on a bed of rice and she adds earl Campbell’s hot links.


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Re: Pelletized St. Louie's Bonz

Postby outlaw » Tue Jan 30, 2018 11:17 am

:banana: :banana: :banana: :banana: :evilnana: :evilnana: :evilnana: :evilnana: :chef: :chef: :chef: :chef:
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Re: Pelletized St. Louie's Bonz

Postby OldUsedParts » Tue Jan 30, 2018 11:30 am

On the blackeyes, one thing I did notice when I dumped the can in with the bacon was there seems to be a LOT OF MATERS but it may eat just fine - - - I'll let Y'all know what my palate says :tup:
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Re: Pelletized St. Louie's Bonz

Postby outlaw » Tue Jan 30, 2018 11:35 am

OldUsedParts wrote:On the blackeyes, one thing I did notice when I dumped the can in with the bacon was there seems to be a LOT OF MATERS but it may eat just fine - - - I'll let Y'all know what my palate says :tup:


Don't know about those, but I love the Trappeys with jalapenos out of a can.
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Re: Pelletized St. Louie's Bonz

Postby OldUsedParts » Tue Jan 30, 2018 11:47 am

Yesiree, I use those in my Cabbage Patch Stew New Years and then occasionally during the year.

I ALWAYS USE Suckle Busters Sauces, Chipotle or Hot and Spicy, to glaze my Reebz except today I'm gonna use up the last of this bottle of this Fischer and Wieser Roasted Raspberry and Chipotle Sauce that we normally pour on cream cheese and use as a cracker dip when our Family gathers.

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Re: Pelletized St. Louie's Bonz

Postby Txdragon » Tue Jan 30, 2018 11:47 am

Great looking bones! And I love some blackeyed peas, though not canned. :(
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Re: Pelletized St. Louie's Bonz

Postby outlaw » Tue Jan 30, 2018 11:55 am

Txdragon wrote:Great looking bones! And I love some blackeyed peas, though not canned. :(


You would be pleasantly surprised with the Trappeys Sir.
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Re: Pelletized St. Louie's Bonz

Postby JustinCouch » Tue Jan 30, 2018 12:23 pm

How did the ribs turn out?
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Re: Pelletized St. Louie's Bonz

Postby OldUsedParts » Tue Jan 30, 2018 12:36 pm

Still on the Pellet Pooper, Justin, it's time to unwrap and start the higher heat finish and glaze so I'll probably be taste testing around 1pm. I'll let you know then :tup: :salut:
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Re: Pelletized St. Louie's Bonz

Postby OldUsedParts » Tue Jan 30, 2018 12:57 pm

Starting Final Phase and I'm sure liking the pull back that I got during the 2 hour wrap.
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Now they're Neekid on the Pit with first lathering of Glaze - - I hope to be able to leave them at least 45 minutes with constant glazing and not have them fall apart when I take them off.
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Re: Pelletized St. Louie's Bonz

Postby GRailsback » Tue Jan 30, 2018 1:40 pm

Looking good Parts, those should eat real well. Thought about you the other day. I was sitting in the Dobbin Saloon have a couple of beers.
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Re: Pelletized St. Louie's Bonz

Postby Txdragon » Tue Jan 30, 2018 2:01 pm

Woah... Nice rack!!
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Re: Pelletized St. Louie's Bonz

Postby bondobill » Tue Jan 30, 2018 2:14 pm

Those look really good Em :salut:
Now you got me hungry. :lol:

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