<![CDATA[1/2 hog]]>20190615_090201.jpg and so it begins

]]>https://waltonsdev.nodebb.com/topic/1414/1-2-hogRSS for NodeFri, 11 Sep 2026 12:03:16 GMTSat, 15 Jun 2019 14:47:02 GMT60<![CDATA[Reply to 1/2 hog on Mon, 08 Jul 2019 18:32:42 GMT]]>Jonathon I tried it for the first time on chicken thighs using the vacuum tumbler. I didn’t do a head to head unfortunately but the thighs turned out great!

]]>https://waltonsdev.nodebb.com/post/6619https://waltonsdev.nodebb.com/post/6619Mon, 08 Jul 2019 18:32:42 GMT<![CDATA[Reply to 1/2 hog on Mon, 08 Jul 2019 18:24:53 GMT]]>twilliams It is hard to beat Pa’s Black Bull on seasoning pork or beef. I am going to try it on chicken one of these days!

]]>https://waltonsdev.nodebb.com/post/6618https://waltonsdev.nodebb.com/post/6618Mon, 08 Jul 2019 18:24:53 GMT<![CDATA[Reply to 1/2 hog on Sun, 07 Jul 2019 23:27:50 GMT]]>20190704_150744.jpg

]]>https://waltonsdev.nodebb.com/post/6611https://waltonsdev.nodebb.com/post/6611Sun, 07 Jul 2019 23:27:50 GMT<![CDATA[Reply to 1/2 hog on Sat, 06 Jul 2019 18:16:59 GMT]]>Jonathon well i did a taste test at my familys 4th of july gathering of the leftover half hog i did and a fresh pork butt with soluble pa’s blackbull with chicken stock injection. The leftover had a homemade rub on it with a long time smoke due to amount of meat in there.
The pork butt was injected with the pa’s black bull and rubbed with applewood and excalibers ultimate pork chop and roast rub. The 8lb pork butt cooked fairly fast at 5 hours.
The 1/2 hog had alot of smoke flavor where the butt had more seasoning flavor to it.
11 out of 12 people liked the Pa’s black bull better but they said both were delicious

]]>https://waltonsdev.nodebb.com/post/6605https://waltonsdev.nodebb.com/post/6605Sat, 06 Jul 2019 18:16:59 GMT<![CDATA[Reply to 1/2 hog on Fri, 28 Jun 2019 16:44:42 GMT]]>twilliams Glad it came out well, it is ALWAYS nice to get compliments on your cooking, even if that means hurting someone else’s feelings!

Leftovers from BBQ are a beautiful thing!

]]>https://waltonsdev.nodebb.com/post/6413https://waltonsdev.nodebb.com/post/6413Fri, 28 Jun 2019 16:44:42 GMT<![CDATA[Reply to 1/2 hog on Fri, 28 Jun 2019 16:38:55 GMT]]>Well just an update, was no complaints from anyone. Pork was extremely juicy with just the right amout of smoke flavor. I gave a taste test to a coworker that smokes everything atleast every weekend. He called me a son of b**** because mine came out better than he has ever done…lmao. Only down fall is final tally was three heaping nescos full of meat and only used a half of one nesco. Tons of left overs, i guess either not alot of people showed up or was just too much other food and didnt account right

]]>https://waltonsdev.nodebb.com/post/6411https://waltonsdev.nodebb.com/post/6411Fri, 28 Jun 2019 16:38:55 GMT<![CDATA[Reply to 1/2 hog on Mon, 17 Jun 2019 23:03:54 GMT]]>Dave R thanks

]]>https://waltonsdev.nodebb.com/post/6226https://waltonsdev.nodebb.com/post/6226Mon, 17 Jun 2019 23:03:54 GMT<![CDATA[Reply to 1/2 hog on Mon, 17 Jun 2019 22:47:52 GMT]]>twilliams wow, you’re dedicated. Looks awesome!

]]>https://waltonsdev.nodebb.com/post/6225https://waltonsdev.nodebb.com/post/6225Mon, 17 Jun 2019 22:47:52 GMT<![CDATA[Reply to 1/2 hog on Mon, 17 Jun 2019 22:46:07 GMT]]>twilliams cool

]]>https://waltonsdev.nodebb.com/post/6224https://waltonsdev.nodebb.com/post/6224Mon, 17 Jun 2019 22:46:07 GMT<![CDATA[Reply to 1/2 hog on Mon, 17 Jun 2019 21:55:06 GMT]]>Jonathon mine isnt the PK, I got the smallest handload size they offer which is the 100SS with the $1800 electronic controller maxing out at $9200. This one has the smoke burner and the cook burner where as the PK only has the smoke burner. My highest temp only goes up to 250°. Im not sure what the PK goes up to. I think the BBQ version with side smoke generator they offer goes up to 500°. I hear low and slow is the key but 23 hours is a little too slow…lol. But that is one big slab of meat to cook

]]>https://waltonsdev.nodebb.com/post/6219https://waltonsdev.nodebb.com/post/6219Mon, 17 Jun 2019 21:55:06 GMT<![CDATA[Reply to 1/2 hog on Mon, 17 Jun 2019 21:03:00 GMT]]>twilliams Head would be difficult but shoulder is doable…unless you meant both together? If so then yes, I dont know of one that would work! That last picture is just awesome though, I love how much smoke the PK gets on meat. 23 hours though…yikes! Yeah, it took me a while to get into Sous Vide, I find I like it more as an assist than as the full process.

]]>https://waltonsdev.nodebb.com/post/6212https://waltonsdev.nodebb.com/post/6212Mon, 17 Jun 2019 21:03:00 GMT<![CDATA[Reply to 1/2 hog on Mon, 17 Jun 2019 16:32:56 GMT]]>Jonathon i think it would be very difficult to find vacuum seal bags that would fit an entire skull and shoulder and rear 20lb ham and hock to finish sous vide. Call me uneducated or old fashioned but i just dont see the sous vide style

]]>https://waltonsdev.nodebb.com/post/6207https://waltonsdev.nodebb.com/post/6207Mon, 17 Jun 2019 16:32:56 GMT<![CDATA[Reply to 1/2 hog on Mon, 17 Jun 2019 15:08:56 GMT]]>twilliams Yeah those look awesome! 23 hours is a crazy long time, it wasnt super cold anywhere in the country this weekend either, maybe it was very dry out? That can affect cook times as well. You might want to consider pulling them when they stall and vac sealing and finishing up in Sous Vide style?

]]>https://waltonsdev.nodebb.com/post/6204https://waltonsdev.nodebb.com/post/6204Mon, 17 Jun 2019 15:08:56 GMT<![CDATA[Reply to 1/2 hog on Mon, 17 Jun 2019 00:40:02 GMT]]>twilliams
Wow. A huge “well done” to you for sticking with that. That is one lengthy smoke. Glad it turned out good. Hope you’re relaxing and taking it all in. 👍

]]>https://waltonsdev.nodebb.com/post/6191https://waltonsdev.nodebb.com/post/6191Mon, 17 Jun 2019 00:40:02 GMT<![CDATA[Reply to 1/2 hog on Sun, 16 Jun 2019 17:15:20 GMT]]>twilliams well it took 23 hours to get the front shoulder and rear hind quarter finished up to 200° internal temp. Long day, i would never had imagined it would have taken that long. However it was extremely juicy and very tasty

]]>https://waltonsdev.nodebb.com/post/6187https://waltonsdev.nodebb.com/post/6187Sun, 16 Jun 2019 17:15:20 GMT<![CDATA[Reply to 1/2 hog on Sun, 16 Jun 2019 03:52:35 GMT]]>twilliams 20190615_204658.jpg 20190615_204049.jpg

]]>https://waltonsdev.nodebb.com/post/6184https://waltonsdev.nodebb.com/post/6184Sun, 16 Jun 2019 03:52:35 GMT<![CDATA[Reply to 1/2 hog on Sun, 16 Jun 2019 01:07:46 GMT]]>craigrice upgrade to the Prosmoker PK100. You wont regret it

]]>https://waltonsdev.nodebb.com/post/6183https://waltonsdev.nodebb.com/post/6183Sun, 16 Jun 2019 01:07:46 GMT<![CDATA[Reply to 1/2 hog on Sat, 15 Jun 2019 22:16:15 GMT]]>Joe Hell I love my webber but I also have a brinkman smoker that I am going to upgrade this fall to either a smokey mt. or a dyna-glo 43" wide body any thoughts?

]]>https://waltonsdev.nodebb.com/post/6181https://waltonsdev.nodebb.com/post/6181Sat, 15 Jun 2019 22:16:15 GMT<![CDATA[Reply to 1/2 hog on Sat, 15 Jun 2019 19:31:25 GMT]]>twilliams looking great! And I thought I had a load of meats today. Lol. I’ve got a Weber vs. Pit Boss smackdown at my place. 3 racks of ribs, spatchcocked chicken and ‘Bora Bora’ prawns!

]]>https://waltonsdev.nodebb.com/post/6178https://waltonsdev.nodebb.com/post/6178Sat, 15 Jun 2019 19:31:25 GMT<![CDATA[Reply to 1/2 hog on Sat, 15 Jun 2019 19:21:46 GMT]]>twilliams back loins hit 160° wrapped in foil and moving on20190615_131312.jpg

]]>https://waltonsdev.nodebb.com/post/6177https://waltonsdev.nodebb.com/post/6177Sat, 15 Jun 2019 19:21:46 GMT<![CDATA[Reply to 1/2 hog on Sat, 15 Jun 2019 17:02:46 GMT]]>twilliams 20190615_115253.jpg ribs hit 160° time to wrap in foil and continue

]]>https://waltonsdev.nodebb.com/post/6172https://waltonsdev.nodebb.com/post/6172Sat, 15 Jun 2019 17:02:46 GMT