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  1. Jonok

    Confusing prime rib

    Just did a 13 lb prime rib for a buddy’s crew at his shop. Was a bone-in tied roast that he bought from a reputable local butcher. Anyway, I cooked it as I had done a bunch of times before (rub with salt and pepper after leaving it in the fridge for 48 hrs or so to dry out, smoke in my big...
  2. Jonok

    Sausage grinder/stuffer

    Interested in making a couple hundred hot links every month or two. Is there a combined machine that will do the deed for a reasonable price, or do I need a dedicated grinder and a seperate stuffer? Make a lot of breakfast sausage with my cuisinart, so don’t need too much advice about meat...
  3. Jonok

    New Electric Build

    I scored an open-bottom insulated propane-fired Peking duck oven (roughly sheet pan internal size by 60” vertical internal dimensions above the burners. Removed the propane and sealed the bottom, installed 2 3600W elements (top and bottom, switchable to allow broiling, and both on a PID. (240...
  4. Jonok

    Really???

    https://www.breitbart.com/politics/2019/09/03/devastated-vegan-takes-neighbor-to-court-over-bbq-smoke-and-odor/
  5. Jonok

    My new favorite walleye

    Apologies for the lack of smoke. Fresh caught walleye fillet shaken in seasoned flour, touched in a pan with butter to set the flour, and placed in a stockade of smashed russet potatoes: Into the broiler for a few minutes until the taters are browned and the fish swimming in a pool of...
    • Jonok
    • Thread
    • Replies: 7
    • Forum: Fish
  6. 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
  7. Jonok

    Necessity is the Mother of Invention (picture rich)

    Been working out of town on a contract for the past week, and I’ve been put up in “Corporate Housing” (an old house that is sparsely supplied with cooking utensils apparently gleaned from the discard bin at Goodwill). It’s my last night here and I was going through the fridge to see what I could...
    • Jonok
    • Thread
    • Replies: 5
    • Forum: Pork
  8. Jonok

    Ribs, Tips, Bacon and Beans (lots of pictures)

    So I woke up at 3:00 this morning and realized that I had neglected to shut the valve on my 300 cf argon tank yesterday after I finished some fabrication. (The gas solenoid in many welders isn’t exactly perfect, and this often results in an expensive empty tank). I couldn’t take it, so I drove...
    • Jonok
    • Thread
    • Replies: 25
    • Forum: Pork
  9. Jonok

    Our Sourdough Bread

    We really don’t buy much in the way of bread around our house anymore, and we’ll go through 3-4 loaves a week of Sourdough. We have an active culture sponge that lives in the refrigerator, of which we use 7/8 or so each batch. Feeding involves only replacing the used sponge with a like amount...
  10. Jonok

    “Meat Mouth”

    So I had pulled pork for supper last night, and I am sitting here at my desk this AM not only remembering how good it was, but noticing that I still have a sort of “silky” mouth feel (in no way unpleasant) I know I’ve experienced this before, but it’s a little more pronounced today. Has anyone...
    • Jonok
    • Thread
    • Replies: 3
    • Forum: Pork
  11. Jonok

    More work tonight

    Got some grilling and smoking to do!
    • Jonok
    • Thread
    • Replies: 1
    • Forum: Fish
  12. Jonok

    4 more!

    • Jonok
    • Thread
    • Replies: 31
    • Forum: Pork
  13. Jonok

    Weather’s too nice, needed to smoke.

    Bought a case of butts at Sam’s this morning, rubbed up a couple and tossed em in the MES about 0800. Cherry wood, everything looks good. Will do a couple of chickens and some beans for the guys at the shop for lunch as well. (Pics of that to follow) 250 and steady, with TBS...
    • Jonok
    • Thread
    • Replies: 16
    • Forum: Pork
  14. Jonok

    How do you like your Marmot?

    https://finance.yahoo.com/news/couple-die-in-mongolia-of-bubonic-plague-after-eating-raw-marmot-135154552.html Best to smoke it till it probes tender, I suspect....
  15. Jonok

    Heinz 1896

    My wife just brought some of this home, and I cannot, (regardless of any political disagreement with the company) say anything but good stuff about it. It is worth a couple bucks to try it out. The smoke flavor is authentic and really “agreeable” (I’d call it “convincing hickory”), the texture...
  16. Jonok

    Save the Towels (and maybe your marriage)

    For years, I was a clandestine rat-holer of towels. I would get them wherever I could, secreting them from the watchful eye of SWMBO in order to have some insulation for a cooler full of smoked meat or frozen fish. Like most guys, I failed miserably, often accidentally including a “Good” piece...
  17. Jonok

    New to the forum from Michigan

    i am new to the forum, but I’ve been smoking (generally doing things wrong) since I was a kid. Started out with a direct charcoal (coal just poured into the bottom with a cleanout door on the a ide opposite the motor/angle drive) 280 oil-drum with a whole hog rotisserie that I inherited from my...
  18. Jonok

    Problems and solutions with masterbuilt smokers

    So I have been smoking enthusiastically for 15 years or so, and about 10 years ago I got my first Masterbuilt (and fortunately also bought the Sam’s Club 3 year extended warranty). I’m currently on smoker #3, and still going strong, all for the original $250 plus a few bucks for price...
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