Bossystyle BBQ

Bossystyle...GIRLS????

2011-09-07T19:09:00.000-07:00

BOSSY GIRLS!!!!!!!!!

Not affiliated with us at all but these two silly girls from up north don't understand a damn thing about BBQ. Maybe they can have some ribs when they get their hair done at some trendy studio while they drink their Starbucks coffee.

The Rub BBQ - Olathe, Kansas

2011-07-20T10:26:00.000-07:00

Check The Rub BBQ folks. Located at 10512 S Ridgeview Rd Olathe, KS 66061 (913) 894-1820. Great BBQ with amazing sauce. A little zing in it so if you like spice it's right up your alley. Also they have what many refer to as ABTs on Friday night. Jalapenos cored, halved and spread with chicken and cheese and then wrapped with bacon and smoked. Great stuff. One kid eats free everyday with each paid adult meal. Rubadubdub!

Here is their Facebook link: The Rub BBQ

BBQ Season

2011-02-17T07:38:00.000-08:00

It is among us. Discuss.

Winter BBQ - Drink Plenty of Water

2011-01-04T10:48:00.000-08:00

BBQing in the winter months is especially fun. People enjoy it because they get to stand out there and freeze. Plus trying to keep temperature your cheap smoked from Ace Hardware is sometimes a great challenge. The positive side of this is being able to not sweat so much you faint like you do in the summer months. Make sure you drink plenty of water.

BBQ Canceled

2010-10-26T10:18:00.001-07:00

The BBQ this weekend has been canceled. The preparation and amount of work that would go into it does not fit into my schedule. If you want to host a BBQ instead let me know.

BBQ

2010-10-25T13:16:00.000-07:00

Going to BBQ this coming weekend! Butts, beef, sausage and probably some chicken. You are not invited.

American Royal BBQ

2010-10-03T17:31:00.001-07:00

We are not there. Real BBQ belongs in the backyard not under some tent. Read more here.

Texas Chili

2009-12-11T16:20:00.000-08:00

Chili recipe within the next day or so coming up...stay tuned.

The Smoke Ring

2009-11-25T06:07:00.000-08:00

I was perusing the Smoke Ring the other day in the forums. It seems that there is a bunch of great information and feedback within this forum. There are also massive amounts of arrogance and superiority. The thing that amazes me the most is the degree in which some people take offense to others. I have been on this forum twice now and been kicked off twice. I enjoyed making others laugh and at the same time discussing BBQ. Because someone does not like a post or a series of posts I find myself banned from this forum. I could understand if someone was outright vulgar or teetering on the illegal. But to ban someone from a BBQ forum for joking around about legitimate things is ridiculous. If you become involved with this forum do so with caution. There are people that will attempt to cut your BBQ down and make you feel that you know next to nothing. BBQ should be about food and fun. Not a serious uptight group of wannabes. Enjoy it.

Thanks, Bossystyle.

World's Best BBQ

2009-11-20T08:51:00.000-08:00

The guys at Bossystyle are coming up with some new ideas to turn out some of the world's best BBQ. Stay tuned for photo and more recipes throughout the winter.

BBQ On The KAW

2009-10-15T23:03:00.000-07:00

Top 30 finish with great times. Cold as heck outside and everything was cooked to perfection. The chili should have won and the wings should have done better. See you next year.

BBQ On The Kaw

2009-10-02T18:36:00.000-07:00

Next week come out and see the final finale of the big blast. Chili, wings, BBQ and plenty of idiots walking around. Should be a great time. All you idiots can check it out right here.

Pork Takes 6th

2009-08-10T12:15:00.000-07:00

Congrats to Brian's pork taking 6th this past weekend!

Wheels & Squeels BBQ

2009-08-06T11:36:00.000-07:00

Come stop by our tent at Wheels & Squeels BBQ this Friday and Saturday.

Chicken Takes 2nd

2009-06-26T07:46:00.000-07:00

Congrats to Brian for the second place chicken. Stay tuned for the recipe...

BBQ in Lawrence

2009-05-06T11:02:00.000-07:00

Our next big BBQ is going to be in Lawrence, KS this coming weekend, May 8-9, 2009. Come out and check out the masterful cooking of the guys responsible for fantastic Bossystyle BBQ. Details HERE!

VFW Results

2009-04-28T19:29:00.000-07:00

The results are in. View them at the KCBS website here.

Thanks to all who came out and made this a success. We enjoyed hanging out with all of you on Friday night.

Next up Lawrence, KS - May 8-9, 2009. SEE YOU THERE!

BBQ Time

2009-04-23T06:39:00.000-07:00

This Friday and Saturday at the VFW in Overland Park. Click here for details you big buffoon!

Come join us for dinner Friday night! Donations are always appreciated. Meet the new crew. We picked up some cat who makes great pork.

1st Competition - 2009

2009-04-11T07:24:00.000-07:00

Bossystyle's first BBQ competition of the year is coming up April 24-25, 2009 at the VFW located at 8804 Grant Ave, Overland Park, KS. Come check us out and have some of our BBQ. Have some fun and see what we are all about. We look forward to seeing you.

Bossystyle BBQ Team

NOS Energy Drink Partnership

2009-03-07T15:40:00.000-08:00

All of us at Bossystyle are very pumped about the recent sponsorship we acquired with NOS Energy Drink (SITE) Make sure you stop out to see us this year to pick up your NOS Schwag and try some of our award winning BBQ. See you all in about a month!

BBQ Update

2009-02-02T19:22:00.000-08:00

Hey all, getting ready for the big BBQ season here. Me and the O are working on our sponsors and solidifying our dates for comps. Things are looking pretty good this year. This year it will be us two along with help from "The Messican" when he is available. We hope to make more of a dent in the comps this year than last. Looking forward to seeing you on the circuit.

BBQ (in my own words)

2009-01-21T19:30:00.001-08:00

BBQ should be fun and enjoyable. It should be something you do with friends and family. Something that brings everyone together. When you BBQ and it becomes a chore the end does not justify the means.

I hope that you all truly enjoy the Bossystyle BBQ Blog. Some good recipes to try with you friends and family.

I am working on some new things to bring to the table this year. I hope you all enjoy the BBQ as much as we do.

Cheers and Happy New Year to you all!

BBQ Brisket Breakfast Sandwich

2009-01-04T08:08:00.000-08:00

4 Slices of leftover Brisket
1 Slice of American Cheese
3 Slices of Jalapeno
2 Slices of Bread

Grill on George Foreman for about three minutes and then slice. Excellent for a breakfast sandwich.

JB BOY!

2008-12-01T22:42:00.001-08:00

GET YOUR JB BOY! LIVE BOY!

Come on BOY!

Got to get cookin' BOY!

JB KNOWS BLACKENED BOY!!!!!

Blackened!

2008-08-05T21:05:00.000-07:00

MAKE IT BLACKENED!

Sauce with Snauce

2008-07-14T21:13:00.001-07:00

I am going to make up some new snauce for my meats and stuff. Check back or go shopping for some great tips.

Give me a call if you get bored.

Smoke Ring Top 10

2008-02-27T17:29:00.000-08:00

All right gang, I have met some cool folks from the Smoke Ring. I wanted to give you a run down of some of the cats that are worthey of the Bossystyle Top 10 BBQ Styles. If you get in the area give them a try.

10 - MNM BBQ
9 - Marv's BBQ
8 - Bozo's
7 - Boar's Butt
6 - Goode Co Barbeque
5 - Lambert's Austin
4 - Bad Brad's BBQ‎
3 - Phil's Bar B Que
2 - Smokey Bones BBQ
1 - Dusty's BBQ

Bosstystyle BBQ's New Logo

2008-02-23T13:13:00.000-08:00

Hey folks we hope you like our new logo. Give us some feedback as we work to make it one of the more catchy ones out there. Thanks for your support.

Creamy Cheese Smoked Bacon Dip

2008-02-16T17:41:00.000-08:00

The ingredients consist of Cheddar Cheese, 1 block of Cream Cheese, 2 Cups of Sour Cream, Green Onions, Worcestershire Sauce (few splashes) and some chopped freshly smoked bacon.

Put the room temp cream cheese in the mixer along with the cheddar cheese, sour cream and Worcestershire Sauce. Do not use the pictured attachment. Use the paddle and give it a slow mix until it is all incorporated.
Chopped freshly smoked bacon, YUM!
After the initial mix it should look like this.
Add the bacon and green onions and turn into the mixture with a spoon. Do not mix with your mixer.
This one has been placed in a baking pan and then topped with the remaining bacon. An alternative method is using a circular loaf of your favorite bread and hollowing it out. Then place the mixture in there and foil. Bake in the oven at 425F for about 1 hour. Open and enjoy with the left over bread pieces or crackers.

Buffalo Bombs

2008-02-15T18:41:00.000-08:00

Le O'durs ingredients - Chicken, J's, Jimmy Dean, Cream Cheese, Cheese, Bacon and Buffalo Sauce - FYI - This is also a great dip, he left the leftovers at my house and I made good work of it through the week.
Put all of the aforementioned into a mixture and then take a golfball sized scoop and place on the Jimmy Dean.
Yeah, like I just said.
Wrap with bacon and place on a pan for transportation.
Dunk the balls in Buffalo Sauce.
On the smoker they go for about 2 or so hours.

The fine finished product. We ate them so fast in our stooper that we forgot to take pictures. So you will have to try these beauties for yourself to see the inside of the fun nugget.

Breakfast Fatty & Italian Fatty

2008-02-15T17:14:00.000-08:00

Ragu, Pepperoni, Chopped Red Onion, Chopped Red/Green/Yellow Peppers, Mushrooms, Mozzarella, 1.5 pounds of Italian Sausage.
Flatten the sausage out and spread the above ingredients about.
Roll into a log.
Cover the log with bacon.
1 Scrambled Egg, Some hash browns, Red Onion, Cheese, 1.5 pounds of breakfast sausage.
Flatten the breakfast sausage and spread the ingredients.
Form into a log and roll the bacon.
Tossed on the smoker for 2.5 hours.
3 or so hours later pull and let rest.
Slice and enjoy. Italian Fatty on the left. Breakfast fatty on the right.
Italian Fatty on the top. Breakfast fatty on the bottom.

Smoked Turkey Breast

2008-02-02T10:14:00.000-08:00

Coat one whole bone-in, skin-on Turkey Breast with brown sugar and honey. Make sure to get under the skin with the rub. Add some cracked pepper to season. Toss on the smoker for six hours. Baste the breast every two hours with a plentiful douse of chicken broth. At the fifth hour wrap the entire breast in foil and place back on the smoker.

Pull off after six hours and let rest for 30 minutes.

Pull the skin and bone from the breast and pull into shredded chunks of meat.I find this works well for meat dishes and sandwiches all week long.

Rib Tips

2008-02-02T10:02:00.000-08:00

Start out with about 5-6 pounds of pork rib tips. Season well with your favorite BBQ rub and some Panola Worcestershire Sauce. Let them sit for about 1 hour.
Toss them in the smoker for about 6 hours with a temp of 220 F. Spritz with apple cider ever 2 hours. After the last spritz brush on your favorite BBQ sauce.

When you pull them from the smoker place them in a pan and cover for about 1 hour.Place in the oven covered for another hour at 300 to reheat. Remove, serve and enjoy.

The Fatty - Fattystyle

2008-01-06T12:13:00.000-08:00

My buddy, the "O", makes this Fatty Fattystyle. Different layout here gang. You get the instructions then see the photos of it smoking in its own swine grease below.

Lay out foil or saran wrap, use butter or Pam so sausage does not stick.

1. 1lb. jimmy dean sausage (spell check) roll, flatten to 1/4" thickness rectangular. (you can use regular, mild, or hot..... how hot do you like it?)

2. Put 8oz cream cheese in mixing bowl, add 1/2 white onion finely diced, add 1/2 green onion finely diced. add 1 teaspoon Cayenne pepper, then mix all together.

3. 3 jumbo jalapeno peppers demembraned and deseeded, cut to 1/4s so they lay flat.

4. Spread cream cheese mix on sausage leaving about 1/2" of sausage showing.

5. Put J's. on cream cheese mix in line and or rows (about 3 rows) not going over cream cheese mix onto sausage.

6. Put on 1 line of little smokies on top of J's.

7. Sprinkle generous portion of shredded cheese on top of smokies. (cheddar, Colby jack, whatever your cheese liking is.)

8. Roll sausage together and form a log with sausage sticking together and none of the inside ingredients showing.

9. Options for final phase....... roll bacon over log completely around (I do this), rub with BBQ rub only or before bacon goes on, rub in brown sugar before or after bacon (I do this after bacon is on so its like pig candy.)

Then you smoke @ around 250 for about 3 - 4 hours temp for pork should be 160 but I don't use thermometer, after 3 - 4 hours its done due to 1/4" thickness of pork.

Wrapped and on the smoker furthest from the heat.Relocation and changing of the color of bacon.
Fatty up high!Fatty - angle shot.Fatty down low!
Dwarf Beer - Fatty in the rear.Man, this is perfection for the prime innards of a juicy log of love.

In all its glory, The Fatty - Fattystyle.

Smoked Skillet Taters

2008-01-06T11:39:00.000-08:00

I found this recipe for Smoked Skillet Taters on the Smoke Ring. Man, good stuff.

Six whole Russet Potatoes, somewhat cubed.
This is a Russet Potato.
My touch, I add some Truffle Oil from Italy.
Then some Chipotle Seasoning.
Then some peppers.
Then chop one whole sweet onion.
Combine the chopped onion with the chopped peppers and add some Garlic, Olive Oil and pepper.
The potatoes after the Truffle Oil is added.
Pile the potatoes first in a large cast iron skillet. Then add the peppers and onions. Slam it down on your smokehouse furthest from the firebox.After about 1 hour add one block of Colby and one block of Pepper Jack.
I also toss some bacon on the upper rack for smoking now.

After about 45 minutes, pull the bacon and chop it up into pieces.Chopped smoked bacon pieces. None of that store bought rubbery junk.
Ok, about two hours in, half of this lovely dish gets hit with the bacon and one fresh Jalapeno. I was going to keep it separated due to a vegetarian attending the festivities.
Time for more Colby and more Pepper Jack. I moved it closest to the firebox and gave it a stir beforehand. Then told the vegetarian she could pick out the bacon.
The whole meal deal with some Pig Peckers and a bonus Fatty.
Everything still coming along just fine. About 4 hours in give it another stir and add some Provolone.
6 Hours out, pull it and toss in the oven on warm. Vegetarian burger added right below the Fatty so it gets hit with the droppings. No questions please.

Pork Butt

2008-01-06T10:34:00.000-08:00

Ok gang, just finished up a wonderful Pork Butt with some friends last evening. Here are the photos and captions to go with it.

5.5 Pounds of Bone In Swine Butt.
Rub it good w/ some of your favorite BBQ Rub. Done the morning of the smoke session.
Middle position on the smoker about 7 AM.
Around 1 PM. See those taters on the right, good stuff you can find them at Smoked Skillet Taters.Another sneak peak in the afternoon as the bacon was being smoked for the taters.
Another sneak peak around 4:30 PM.A little while later, we have the Pork Butt, Taters, Fatty and Beans.
About 7:00 pm just before pulling it off.
The carnage of carving chunks in preparation for pulling.Bear claws prior to tearing the swine apart.
Freshly pulled pork, ready for sandwiches. Recommended serving with Mustard BBQ Sauce .

Bossystyle Mustard BBQ Sauce

2008-01-02T16:12:00.000-08:00

All right gang here it is. A wonderfully flavored mustard based BBQ sauce. Goes best with pork or chicken but can be put on anything.

Bossystyle Mustard BBQ Sauce:

1 Tablespoon Yellow Mustard Seeds
2 Tablespoons Butter
2 Slices of uncooked bacon, thinly slivered
1/2 Cup Red Onion, minced
1 Jalapeño w/ seeds and membrane, diced
1/2 Cup Australian Coarse Mustard
1/2 Cup Dijon Mustard
1/2 Cup Cider Vinegar
1/2 Cup Brown Sugar
2 Tablespoons Molasses
Ground Pepper

Toast the mustard seeds in a NONREACTIVE pan on your stove top until lightly browned. Set aside in a dish. Then add the butter, bacon, onion and jalapeño to the same pan and brown. Stir in the mustards, vinegar, brown sugar, molasses and the mustard seeds. Bring to a boil. Reduce the heat and let simmer. Add ground pepper to your liking. This will keep for about a week.

Bossystyle Burnt Ends - Part 1

2007-12-30T21:41:00.001-08:00

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

2007-12-30T21:11:00.001-08:00

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

2007-12-30T20:41:00.000-08:00

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

2007-12-24T10:21:00.000-08:00

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

2007-12-23T18:24:00.001-08:00

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

2007-12-23T18:06:00.000-08:00

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...