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About MossyMO

  • Birthday 08/25/1964

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  • Location:
    Glenburn, ND

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  1. Our shipping price starts at $7 and goes up from there, as you enter the items into the cart it will calculate for you - you don't have to login or go through a bunch of screens to see what the shipping will be. We try and ship everything out ASAP and send it USPS Priority Mail with insurance and tracking. Completely understand the frustration as we deal with it everyday as well bringing the products in. Now if we can get the post office to stop raising their rates, that would be great!! PS - $6.95 is the cheapest USPS Priority Mail box you can ship, there is no $5 box anymore.
  2. Here is a current list of manufacturers names of products that my wife Tanya and I carry in stock. There are well over 150 flavors of BBQ seasonings/rubs and over 3 dozen flavors of sauces/glazes, injections, brines, accessories & supplies to choose from! www.OwensBBQ.com - 2 Gringos Chupacabra - Arnold's Misfit Acres - B Xtreme BBQ - BEER:30 - Bexten’s Best - Big K'z Glaze - Big Frig - Big Swede BBQ - Boars Night Out - Butcher BBQ - Chili Dawg’s - Cimarron Doc’s Bar-B-Q & Chili Co. - CJ’s All Terrain - Clark Crew BBQ - Daigle's - Demon Pig - Duck Fat - Elk Creek Bar-B-Q Co. - Fat Bottom Girl BBQ - Fergolicious BBQ - Grill Pinz - Heath Riles BBQ - Historic BBQ - Johnny Joseph - JonesyQ BBQ - Jumbo’s - Killer Hogs Barbecue - Kosmo’s Q - LC BBQ - Loot N' Booty BBQ - Lumberjack wood pellets - Maverick thermometers - Meat Church BBQ - MOJO RUB - Montana Outlaw BBQ - Owens BBQ - Pellet Envy EAT Barbecue - Plowboys BBQ - Pork Pachanga/After Party - Queshine/Brantley Creek BBQ & Company - Richie Z’s - Slawsa - Smoky Okie’s - Southern Links BBQ - Steak Dance - SuckleBusters - Sweet Rub O’ Mine - Swine Life - Tango Spice Company - Texas Oil Dust - Texas Swine Shine - Thunderbird Ranch - Timber charcoal - Triple 9 Swine - University of Que - Vortex - in/direct heat - Wright Barbecue Company Also wanted to mention our Buffalo Wing, Tatonka Dust(available again very soon), sausage, jerky, brat & meat stick seasonings and apparel. If you have a Facebook account follow our pages! * www.facebook.com/OwensBBQ for new product announcements. * www.facebook.com/TatonkaDust for updates.
  3. Twice baked potatoes in a cast iron pan cooking indirect while searing chuck eye steaks. ----- Moved the steaks to finish cooking indirect and added bacon and cheese to the potatoes… ----- Bon Appétit! ----- Thanks for looking!
  4. Thanks! Working with a new copacker on the Tatonka Dust, hope to have some news soon... This was an excellent winter to not be in North Dakota, it has been out of the ordinary cold and snow amounts above average!
  5. Drum work hard but held its own and didn't have to refuel. Very impressed for being uninsulated for sure!
  6. Yesterday we had a brisket injected and seasoned but it was 10 below out with -35º to -45º windchills. Whatever, just a chilly inconvenience… drum smoker set up using other grills, table and snow bank as a wind break. ----- Just before wrapping the brisket ----- sliced ----- This brisket was popping with flavor! Thanks for looking!
  7. Searing the steak. ----- Steak and bacon wrapped asparagus cooking indirect. ----- Sliced bone in ribeye, overcooked for our preference but excellent flavor! This cook is getting added to our “Bloopers File”… Thanks for looking!
  8. It was a ribeye and twice baked potato kind of night again… put some twice baked potatoes on for a while before started searing the ribeyes. ----- Melting the cheese over bacon topped twice baked potatoes while the steaks cooked indirect after the sear. ----- Black Label AP rub on the twice baked potato and Chupacabra Brisket magic and White Lightning Double Garlic Butter for the steak. ----- Absolutely delicious, this meal doesn’t get old! ----- Cooked to our preference. Thanks for looking!
  9. A choice grade brisket was the victim to try a temperature control set up with yesterday. Here it is close to wrap time. ----- Right before slicing. ----- ----- Fireboard controlled with a BBQ Guru Pit Bull fan worked well in the Humphrey’s Qube’d Pint. Very happy with both temp control and the brisket! Thanks for looking!
  10. Thanks! Shrimp were in a 36 oz. oval Lodge CI - www.amazon.com/Lodge-HOSD-Enhanced-Seasoned-36-Ounce/dp/B00LJSF7PA/ref=sr_1_24?keywords=cast+iron+oval&qid=1548005012&sr=8-24
  11. Congrats on an excellent find! We have had our YS640 over 7 years now and are still very happy with the purchase, you will love yours!
  12. Wings and drummies seasoned all with Dirty Bird Hot rub and a chunk of apple over the Vortex for smoke, -14F windchill and just under an hour had nice color and crispy. ----- ----- Served 3 ways – Some tossed in Cherry Apple Habanero Rib Glaze, Dirty Bird HOT rub only and the rest with Cherry Habanero BBQ sauce. ----- Incredible flavor with all of them! Thanks for looking!
  13. Yes, we do have four kamado grills also and use a Vortex in our large and XL Big Green Egg. With the smaller kamado grills the fireboxes are to compact for a Vortex to fit and/or work efficiently. In the large Big Green Egg a Vortex can only be used narrow side up effectively, but this will still provide both direct and indirect cooking zones. In an XL BGE sized kamado it is a cooking tool everyone should have in their arsenal.... been using a Vortex in our XL BGE for 4 years and in my opinion it is a must. If you have a Facebook account I have a group of Vortex owners that you can learn more about the product and not hear it just from me! www.facebook.com/groups/VortexBBQ
  14. Ribeye steaks with Texas Swine Shine Beef, shrimp with Elk Creek Cajun Stinger and twice baked potatoes on a Weber 26.75” kettle and a medium Vortex wide side up. ----- ----- Excellent meal, but neither of us could eat more than half a plate…makes for excellent leftovers! ----- Cooked to our preference… Thanks for looking!
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