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About MossyMO

  • Birthday 08/25/1964

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  • Location:
    Glenburn, ND

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  1. You should be competing instead of attending also! See you there! If I recall correctly about 3 years ago they were just going to start bringing Tatonka Dust and our Buffalo WIng in to other stores when Tatonka Dust went out of production. They have contacted us about restocking, just have to wait till we have enough inventory for all distributors. Interesting, I was in the car business in Fargo also for 12 or 13 years, did both sales and F&I... mid 80's through late 90's.
  2. We use to attend Pride of Dakota trade shows but took a rest from them about 2 years ago. We will be in Fargo the end of September for the SCHEELS ND BBQ Championship competition, but also do hope to have enough inventory by then to start stocking distributors in Fargo like Scheels and Meats by John & Wayne. The complaining about ingredients puzzles me also, I posted the ingredient label so there were no surprises... yet some armchair chemist think they are Sherlock Holmes clueing everyone in!
  3. Sorry, we don't have samples at this time. We offered samples the first 5 1/2 years until a manufacturer of an ingredient in the Tatonka Dust seasoning quit manufacturing it. We spent the last 2 years and 9 months working on replacing the ingredient and are just getting Tatonka Dust back available to customers as of a week and half ago. I think you may have misinterpreted my post as a sales pitch. My intention of the post is to let people know that Tatonka Dust seasoning is once again available to those that may have been waiting. If you could, please research Tatonka Dust seasoning, as it does have quite the strong following!
  4. It is very good on chicken, excellent savory flavor on chicken wings for those that don''t prefer hot wings. It is not available at HEB. Right now just being available after being off the retail market for 2 years 9 months it isn't available at any distributors until we have customers filled and we feel comfortable with our stock to start filling distributors again. I completely understand your shipping concerns. It costs what it costs, being a small mom& pop shop with just my wife and I we get no breaks from USPS for shipping charges. We do carry just about 200 flavors of seasonings/rubs and pending the size of shakers ordered, 3 or 4 shakers can ship for the same price as one shaker... purchasing a few that interest you may work for you hopefully!
  5. 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.
  6. 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.
  7. 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!
  8. 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!
  9. Drum work hard but held its own and didn't have to refuel. Very impressed for being uninsulated for sure!
  10. 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!
  11. 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!
  12. 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!
  13. 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!
  14. 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
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