Smoked Beef Brisket  I've got a friend who's always askin' me to cook tri tip instead of brisket.  When I ask him why, he thinks tri tip is a better cut of meat.  You know what we call tri tip in Texas?  Hamburger!  Yep, tri tip is just hamburger meat that hasn't been ground up yet.  Now brisket is a wonderful piece of beef and is perfect for low and slow smokin'.  That's what we do.  We choose choice brisket that has been trimmed down, cover it in Duroc's World Famous Meat Rub and let'er sit for 48 hours minimum before we put it in the smoker.  We cook brisket for hours and hours until it's just right - tender and juicy.  I tell ya, this same buddy and I ate at a BBQ restaurant in Berkeley a while back.  I thought I was going to gag on the brisket it was so dry!  and then we had to pay $48.00 for lunch for two of us!  We're gonna leave these folks to sit in trees and protest other stuff, but we're thinkin' about protesting gagging, dry meat.  What a shame to make people suffer through such agony!

Oh well, you'll never have that problem with our brisket.  Your gonna love the flavor and you can use our World Famous BBQ Sauce ol' Duroc invented to enhance your brisket.

We don't do no stinkin' tri tip! except for burgers.

Gitcha Sum!!

Pulled Pork  Oh Man!!  This is Duroc's favorite meat.  We pretty much do this the same way we do all of our smoked meats.  Like I told you before, we don't tell ya  everything we do, but you get the jest of how much time and effort we put into making our meats tender, juicy and flavorful without adding a bunch of sauce.  Now, that don't mean we don't use sauce.  We do, on everything we eat, just about (my daughter put it on ice cream - bless her little heart!).  But, this pulled pork is oustandin' without sauce.  I pray when I git to heaven, and I know I'm goin', we're gonna be eatin' pulled pork mornin', noon and night!  I can't wait!!  I sure hope you're goin' to be there, too!  If you ain't sure, let me know, we can talk about it!  Anyway, gitcha sum of this pulled pork.  I have yet to have anybody say "Hey, what do you think your doin'?"  You eat this, and you know we know exactly what we're doin' - puttin' smilin' faces on everybody that eats our stuff!

Gitcha Sum!!

Chicken  It isn't easy cookin' chicken that is tender and moist, but that's what we do and we do it good! Now, I know you're 'bout to hear things you folks in California think is heresy, but you need to cook chicken with the skin on it.  That's right!   There's nothing wrong with this.  You can do what Duroc does and pull the skin off before you eat it.  The only time he prefers to cook skinless chicken is when he cooks fried chicken.  Yep, that's backwards to what most people think, but that's another story.

So, we cook chicken, unless you ask us not to, with the skin on it.  This chicken has marinated in our Meat Rub and...DARN, I almost gave it away.  er, meat rub and other stuff overnight before we grill cut up chicken or smoke quarters halves and whole chickens.  If you're cookin' for a big crowd, you should always have a little chicken available.  Sum folks are goofy and don't like beef and pork.  I know, it's hard to believe.

Hey!  Git sum chicken.  Try it without the sauce and then with it.  You're gonna like it both ways!

Gitcha Sum!

Sausage  We have our sausage custom made for us by a family that's been making sausage for 40+ years.  What can we tell ya?  We're picky!  We cook this in our smokers until its nice and smokey, ready to eat.  We love to dip our sausage in Duroc's World Famous BBQ Sauce.  You'll enjoy doin' the same.  HEY!  Did you know our sausage is pretty mild!  This isn't a hot link nor a chorizzo.  We want the kids to enjoy it too. 

If you want a hot link, we can do that for ya but ya gotta ask.

Gitcha Sum!

The Sloppy Duroc  This is a sandwich that anyone can enjoy.  It's like a Sloppy Joe, except it's made with Duroc's World Famous BBQ Sauce and ground beef.  This is a great substitute for a hamburger or any kind of sandwich.  The kids love this stuff and you will too!  Stop using that junky sloppy joe mix out of a can and buy sum of Duroc's World Famous BBQ Sauce and make a Sloppy Duroc at home.  Your kids will fall in love with your cooking again.

Gitcha Sum!!

Duroc’s World Famous BBQ Sauce 

Okay, now here’s what I think about sauces…..A sauce should be sweet, tangy and spicy.  You might even say, “well, Dave, how ya gonna do that?”.  You must be goofy if you think I’m gonna tell ya!!  I worked a whole half a lifetime on this stuff.

Now what you gotta do before you put this sauce on your meat is warm it up a bit—pour it in a small sauce pan and turn it on low to medium low.  Now take a big ol’ whiff of this stuff.  Don’t that smell good? 

Buy my sauce.  we'll sell it to ya in a bottle.  It’ll do you good and you’ll feel better, too.   Gitcha Sum!!

Dang Fresh Cole Slaw Dressing 

Do you like to have watery, weak tastin’ dressing on your cole slaw?   Yeah, well neither do we.  That’s why we made our dressing thick, creamy sweet and tangy with a hint of citrus for your fresh cabbage.  Now don’t make more coleslaw than you plan to eat at one setting, because it just doesn’t stay crispy when you have it for leftovers.  Oh, it still tastes good, but the cabbage gets a little wilted and it just isn’t Dang Fresh.Now, what da ya say.  Try a bottle of this Dang Fresh Cole Slaw Dressing.  I’ll betcha  you use it for more than cabbage.  I certainly do.  If you don’t like it, send it back!

Now, gitcha sum!!

Bonehead’s All Purpose Meat Rub 

Now, I gotta tell ya.  When it comes to BBQ, I believe that the meat should be able to stand on it’s own for flavor.  Too many people rely on a sauce to provide all of the flavor.  Well, that just ain’t right.  You gotta use proper seasoning like my All Purpose Rubbin’ Stuff—Meat Rub.

Use this rub and you just might not buy my sauce.  Now, don’t do that!  Buy my sauce too!  But this seasoning is awesome.  I do believe once you use it, you’ll find yourself adding it to all sorts of dishes.  We use it on all of our meats and in our baked beans.

Like I tell ya on the label….Use on chicken, pork, beef, fish, aches & pains, ice cream, snake, deserts, bear - all God's critters.  Best if consumed in large quantities.

Before you use this wonderful, miracle seasoning, lick your  finger and stick in the Rub, git a little taste of it.  Well, how else you gonna know how much to put on your meat?  Good gravy!  You might just be a Bona Fide Bonehead!

Gitcha Sum!!

Suggested Use

Rub this in the meat like you would massage a sore shoulder after swinging a hammer for 10 hours.

Let it sit on the meat for 12 hours

Cook it. . . . .lowwwwww and slowwwwwww! At about 225 degrees, Pork Ribs 4-6 hours, Brisket 1 to 1.5 hours per pound about the same for pulled pork shoulder/butt/cushion.  Chicken is a different story—get your heat up to about 450 and cook for  about 45 minutes.  Chicken pieces take less time.  Cook chicken too long and it will be dry, cook it too short and you can get sick—you’re on your own for chicken.

Invite some friends over and eat it!  Don’t forget to tell ‘em about your good friend,  Duroc, and how he taught you how to make great smoked meat.

Contact our Bonehead's Texas BBQ, or read more about our side items and our history.