Bossystyle Burnt Ends - Part 1

T'was the night before I pulled out 10# of well trimmed Beef and lay it fat side up.
Smack it with some rub.

Flip the fatty face down.

More rub on the backside.

Garlic and some Panola Dry Worcestershire rub.

Don't forget the other side.

The fellas.

Seal the deal with plenty of foil nice and tight.

Toss the beast in the fridge overnight.

Bossystyle Burnt Ends - Part 2

6:15 AM - Straight out da fridge! Just tossed it in the smokeshop uncovered after adding one can of Budweiser. Start the morning off right around 225 if you know how to work your coal and cherry wood.

Placement is important when using a barrel smoker. Notice mine is the best. You would be an idiot not to put it where I have shown you.

12:30 PM - Starting to tan on the outside after a morning of keeping it around 200-225 inside the smokeshop.

Aw man, had some J's left over. I'd be silly if I did not stuff these jokers full of lil kim's and cream cheese w/ cheddar then wrap them in bacon.

3:30 PM - Just pulled from the smoker and showing the temp before wrapping. Blurry picture taken by an idiot.

Another picture taken by the same idiot who thought this would be a great camera angle but was mistaken.
Same idiot, same camera, correct shot.
Same idiot, same camera, different angle with a flash. Anyway, get a nice big sized piece of foil to hold the beauty as she cools. No cutting yet!

Just chillin.

4:30 PM - I know, it is a great smoke ring.

Slice about this thick.

Don't forget to add some love to the beans.

Slice and dice into nice meaty morsels.

Bossystyle Burnt Ends - Part 3

While you are sitting there, you can toss those morsels into the same foil pan because we are going back outside. You will also wrap this with some foil later.
Wrapped with foil - No Picture.


5:00 PM - Tossed in the middle after foiling along with beans and some ABT's. Crank up the damn heat so you are runnin' around 350. Time for a shower.

5:30 PM - 'Turds are done son!
6:00 PM - The work of art along with some beans. Slap some bread down and toss the chunks on top with some sauce. Bang some beans on the side and drop some slaw near the edge. Wash down with a coolie from the Roper.


-KC Boss

The "O"s Famous BBQ Sauce

Ladies and Gentlemen, what you are about to read is the best BBQ sauce I have ever had. This is compliments of Bryan Odom aka The "O". Whip a batch of this stuff up. It adds to any fine meats or sandwiches.

Here goes:

The "O"s famous BBQ sauce:

1/3 cup cider vinegar

15 oz. tomatoes sauce

8 oz tomatoes paste

1/2 cup ketchup

1/2 cup maple syrup

1/2 cup molasses

1/4 cup honey

1/4 cup Worcestershire sauce

2 shots Jack Daniels

1 cup brown sugar

1 table spoon liquid smoke

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon chili powder*

1 teaspoon paprika*

1 teaspoon cayenne*

1/4 teaspoon black pepper*

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground mustard

1 - 2 cups water ( to achieve desired thin or thickness "more water is more thin or runny")

* if spice is not to liking then you can always add more!

Mix all ingredients into a stock pot and let them incorporate. Bring the sauce to just below a boil where it gently bubbles for about 10 minutes. Then lower the heat and let it simmer. WOW MAN! This stuff can pack a punch or be made mild depending upon your preference.

Any comments or questions feel free to contact the "O" at bryanodom6901@yahoo.com.

The Boss Talks On The Three Meats

Most people that know me, especially my wife, say that I am bossy. That factored with my love for BBQ, Grilling and Smoking of fine meats and crazy food have led me to come up with Bossystyle BBQ. Well what the hell does being bossy have to do with BBQ. It is more of an attitude and an approach to the BBQ that gives it the flavor instead of solely relying on what the book says. As most BBQers do, go with the gut and the feeling as opposed to your strict guidelines for the food.

Enough of me talking about me and why my BBQ is the way it is. What we need now is to slather this place with photos of fine BBQ and suggestions and ideas on how we got that stuff so damn good.

Let's start off with the meats. We can break this down into three catagories; beef, pork and poultry. Well Boss, what about seafood. First, I love it. Second, seafood is does not fall under the meats because it is in water. Still, I love it but we will deal with it later. And trust me, we will have some fun.

Beef - Damn that stuff is good and you can do so much with it because there are varying degrees of doneness and preparation.

Pork - Excellent flavor but must be cooked fully to avoid any foodborne illnesses. That said, you must also be careful not to overcook this fine meat.

Poultry - Possibly the most difficult to BBQ to perfection due to the need for complete and thorough cooking inside and keeping that moisture in there for when it's time to dine.

These are the three meats that we will start out with to give you an idea of where we are going with Bossystyle BBQ.

Welcome to Bossystyle BBQ

Nothing says BBQ like an open fire and some burning wood. Taking things to the limit here is what we will do. There are no limits in BBQ as you will see, we can make simple things down to the most obscure things on the grill. All over the open flame with that fine smell of coals and wood sizzling your food to perfection.

Stay tuned as we get this ball in motion...