Bonehead’s Smokin’ Kitchen

07/05/2025

We would like to personally thank you all for your support!

07/04/2025

We are officially sold out! Thank you to everyone for your support!

07/04/2025

Food is ready for pick up!

07/04/2025

Fires lit!

07/03/2025

Don’t forget to come see me at Retro Flex gym in Courtland tomorrow to get your Boston Butt & smoked apple pie! There’s still time to pre-order as I did purchase a little extra. Come on by & see us! A donation of proceeds will go to Combat Veterans Motorcycle Association Chapter 27-1 so we may help Veterans in need. Thank you!!

07/01/2025

06/28/2025

Don’t forget to get your orders in! I will have a few extras just in case but if you don’t pre order I can’t guarantee you’ll get one!

06/08/2025

Bonehead’s Smokin’ Kitchen invites you to pre-order Boston butts and smoked apple pies for your Fourth of July celebration!
Our large butts are carefully seasoned with our handmade seasonings and smoked low & slow using oak wood, resulting in tender pulled pork.

This is a great opportunity to experience our BBQ, whether you are a first-time customer or have been anticipating our next cooking event.
Butts are priced at $50 each, and pies are available for $25 each. Orders will be available for pickup on July 4th between 12:00 pm and 5:00 pm at Retro Flex Gym in Courtland.
As part of our commitment to supporting veterans, 10% of the proceeds will be donated to the Combat Veterans Motorcycle Association. Please submit your order via private message, with prepayment preferred but not required.
We accept PayPal ([email protected]), Cashapp ($SailorVet07), and cash or card payments at pickup.
Don’t miss your opportunity to get the best BBQ anywhere around!

04/05/2025

04/05/2025

Forgot to post this cook last weekend at the camp.
Father in law & my friend wanted me to cook their pork chops. Got the tailgate blackstone out and just as soon as the searing started the bottle ran out. Guess what…no more bottles. So I rushed it into the camper and pan seared them on my cast iron skillet in Irish butter. They were coated in my smoked salt & all purpose rub. Decided to add a little water & steam then up some. Made a sauce adding more butter, more all purpose rub, and a touch more water then whisked on high heat until thick. Poured it over the chops and my father in law & friend loved them.