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  1. Jonok

    cost to process a pig?

    We have a number of large hog producers around here, and I can get great deals from them on smaller pigs that have anatomic abnormalities that preclude mechanized processing (hernias, prolapsed rectums etc). It’s the bees knees when you want to do a whole hog, because you can often get a 200#...
  2. Jonok

    Pork Cushion

    They braise well, and if you cut them up like country style ribs, they’re ok on the grill if you don’t overcook them. I’ve never been thrilled with the results of smoking them though. Just not enough fat.
  3. Jonok

    So tired of sexism.

    We are happy to have you. But realize, that as you have nearly 3x as likes as posts, we’re also a bunch of old leches who are flattered to have someone of your pulchritude and proclivity who wants to come and make “butt jokes” and otherwise play in our old guy world. We’re glad you’re...
  4. Jonok

    MES 30 Conversion

    Thanks for the like... I use the heck out of mine with great results and I hope you can do the same!!!
  5. Jonok

    The Knives of Ni

    But one has to be careful about the Cleavers who say "EKI EKI EKI PATOONG"... Best to deal with a reputable shrubber and move on...
  6. Jonok

    Butchering my first belly...is it me? My knives? both?

    Buy a Rapala Martini 9” birch handled filet knife. It’s a phenomenal boner, and will hold a great edge even when doing a lot of skinning. Likely less than $40, and does a better job than most of my (prized) Honyaki knives.
  7. Jonok

    time frame for smoking butt cut in half

    Cook it and marvel at the zen... Pig is phenomenally resilient.
  8. Jonok

    time frame for smoking butt cut in half

    What he (1 post before) said! If you toss butts in the smoker at 255-260, they will essentially always be juicy and pullable by 12 hrs
  9. Jonok

    First time cooking pulled pork - does this sound right?

    If the pineapple juice is canned, it won’t make the meat mushy because the proteolytic enzyme present in fresh pineapple juice (Bromelin) is not heat stable.
  10. Jonok

    Ref; Some interesting finds

    It will clean your pipes out...
  11. Jonok

    Ref; Some interesting finds

  12. Jonok

    Ref; Some interesting finds

    I bought a case of 24 bottles of this stuff in Pretoria (which I rather suspect, based on bottle morphology and beadwork is the same as yours) in 1995. I still have 3 left, though it’s not because I don’t use it, it’s just that the Zulus have stronger tastebuds than I do...
  13. Jonok

    Foil Tape???

    Your profile says you're in SW michigan. Alro steel has a pervasive presence there. (Ann Arbor, Jackson, Livonia, Troy, Warren... The list goes on) for a buck and a quarter a pound, you can buy whatever sort of hot or cold rolled steel you want. (or stainless for $3.00) With such an...
  14. Jonok

    Corned full packer rub suggestions

    Thanks for the suggestion! I was planning on 36-48 hrs in the fridge in a clean bus tray filled with water in which I had first steeped garlic, peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmeg and mustard seed (that's the generic corned beef spice recipe I had at...
  15. Jonok

    Corned full packer rub suggestions

    The guy who sells me a lot of pork butts gave me a vacuum sealed 18.25# corned full packer. Obviously, I’m going to smoke it, but I’m interested in community suggestions as to how to season it. I sort of think that my usual brisket rub would not go well with the substantial salt content of...
    • Jonok
    • Thread
    • Replies: 3
    • Forum: Beef
  16. Jonok

    Beef cut suggestion

    Most grocery stores around here are selling clod as “English Roast” If one asks the butcher, it’s often possible to obtain a 10#+ piece of meat for less than$3 a pound. Worth it just to ask. I have made Italian beef out of this stuff, and it rocks.
  17. Jonok

    Two Pigs in Blankets

    Ponzu rocks. We should be using it more in western BBQ...
  18. Jonok

    Black butts. Not what you think.

    Kinda put a dent in the redfish population for a decade or so, (and not as good as “Redfish on the half shell” IMHO)
  19. Jonok

    New MES issue and questions

    Think about what you’re getting for your money. Masterbuilt makes us a smoker, for, generally less than $300, that will produce meat off the shelf that is so good that the KCBS won’t allow it as a competition smoker. We, here on this board, do all sorts of unspeakably unauthorized...
  20. Jonok

    First smoke, 8lb bone-in pork shoulder. Fingers Crossed!

    Close the lid, manage the temps and don't peek until it's been 12 hrs or so. the worst thing you can do is twiddle. Pork butts are proof that God loves us and wants us to smoke pigs...
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