Billy Jack's Mohawk Meat & Metal BBQ

05/27/2026

The Sarcophagus officially has a guest WiFi and hardwired Internet. Tomorrow it will feature 3 TVs (1 inside -2 outside)for indoor and outdoor viewing on the covered patio with full surround sound of all performances in The Sarcophagus 🤘😎🤘
WHERE THE MEAT MEETS THE METAL with Billy Mohawk Jack

05/23/2026

The Sarcophagus is coming along. One side is done. I had to correct the support legs going to the ceiling on both sides. When this was built (not by me), they didn't rest them on the support beams. 18 total were removed and fixed. No nails this time, 3-inch screws were used. 6 mil plastic v***r barrier. Late night and early start today. The second side should get done today. Only up to the plastic v***r barrier. I haven't been able to really use the room because of all the uncovered insulation. I still have the foam board and sheetrock to go. After today it will be Jam safe again lol. And a HUGE THANK YOU to the Sequel for all his help. Especially stuff up high on the ladder lol. I don't do ladders over 3 feet. Lol

05/19/2026

I recently visited a local meat market and discovered a range of products, including some unique cuts. The 3-bone beef Dino rib caught my attention, despite being difficult to assess due to the thick packaging. Upon closer inspection, I noticed a substantial fat cap and subpar butchering. They left a big gash down to the meat on the top. Although this cut was not the best I've encountered, I improved its appearance through trimming and cleaning. I'm currently considering various cooking methods and have applied a simple seasoning and overnight salt dry brine. The ribs are now vacuum-sealed and ready for later use. The price point was notably lower than that of local grocery stores, making them an attractive option for experimentation. I may explore smoking the ribs for a few hours to render the fat, followed by a slow fry and a flash fry to achieve a crispy texture; I will see how it goes.

05/18/2026

One of this week's Mohawk Meat and Metal highlight is a must-try menu item, offering exceptional value at $1.89 per pound. Each cut features a small bone, similar to bone-in pork butt, and the 7.58-pound total weight was carefully portioned into 1/2 to 3/4 inch slabs after deboning. Searing over mesquite lump charcoal will enhance the flavor, producing a crispy crust and infusing a smoky essence. Finishing touches include cilantro, green onions, oranges, and limes in the Disco, creating a truly remarkable pork carnitas taco experience. With Billy Mohawk Jack putting in the work to complete this dish later in the week. Gotta find some tummies to fill lol

05/17/2026

The Sarcophagus has exciting announcements coming soon. Stay tuned.
WHERE THE MEAT MEETS THE METAL
🤘😎🤘

05/12/2026

A little BBQ sauce experiment today. Fresh pineapple, raspberry, apple cider vinegar, Cayenne (just a pinch), and some other special ingredients 😉 a sweet, sour, and slightly spicy pineapple raspberry BBQ sauce.

05/11/2026