The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 02-09-2014, 06:16 AM   #1
MrGreenJeans
Got Wood.
 
Join Date: 08-26-13
Location: Havana, Florida
Default Wild Boar Hindquarter

A co-worker gave me a hindquarter of a boar that he harvested from the woods last weekend. He estimated the boar to be around 120 lb's. He prepped the leg by letting it bleed out on ice for a week. I decided that due to the boar meat being so lean that I would brine. My simple brine consisted of 1 cup salt, and 1/2 cup sugar per gallon of water. I allowed the meat to brine for 36 hours and with a sprinkling of Bad Byruns Butt Rub just now placed it on the WSM 22.5. My plan is to cook between 200 and 225 degrees. I will keep this thread updated as the cook progresses for those that may be interested. Pics to come as well.
MrGreenJeans is offline   Reply With Quote


Old 02-09-2014, 07:15 AM   #2
mikemci
Babbling Farker
 
Join Date: 04-19-13
Location: Live Oak, Texas
Default

............
__________________
55 gal.UDS
stick burner
mini WSM
red Thermapen


Democracy is two wolves and a lamb voting on what to eat for dinner. Liberty is a well armed lamb contesting the vote.
mikemci is offline   Reply With Quote


Old 02-09-2014, 07:49 AM   #3
Pappy Q
is One Chatty Farker
 
Join Date: 04-08-10
Location: Elk Creek, KY
Default

Sounds like a good plan
Pappy Q is offline   Reply With Quote


Old 02-09-2014, 08:56 AM   #4
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Default

Attachment 91175
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera

Last edited by Yellowhair42; 04-04-2014 at 03:50 PM..
Yellowhair42 is offline   Reply With Quote


Old 02-09-2014, 09:12 AM   #5
MrGreenJeans
Got Wood.
 
Join Date: 08-26-13
Location: Havana, Florida
Default

I forgot to mention that I was doing this cook with Hickory.


Co-workers son with his first hog.


Smoker heating up.



Hindquarter fresh on the smoker.

A couple hours on.





More updates with pics to come.......
MrGreenJeans is offline   Reply With Quote


Thanks from: --->
Old 02-09-2014, 11:10 AM   #6
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Looking forward to seeing your outcome!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Old 02-09-2014, 12:28 PM   #7
AaronPo
is one Smokin' Farker
 
AaronPo's Avatar
 
Join Date: 12-29-13
Location: Pe ell, WA
Default

Subscribed for finished pictures, looking good so far!
__________________
UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM
AaronPo is offline   Reply With Quote


Old 02-09-2014, 01:02 PM   #8
MrGreenJeans
Got Wood.
 
Join Date: 08-26-13
Location: Havana, Florida
Default

I double wrapped in foil at about 140 degrees. Sorry, no pics. It smells awesome though.
MrGreenJeans is offline   Reply With Quote


Old 02-09-2014, 01:57 PM   #9
okiej
is one Smokin' Farker

 
okiej's Avatar
 
Join Date: 09-20-13
Location: Cushing Oklahoma
Default

Waiting and watching, looks good so far!
__________________
Jeff
Oklahoma Joe Offset, Weber 22.5 OTG, Charbroil gas
iGrill2, Maverick ET732
Super-Fast Thunder Blue Thermapen
okiej is offline   Reply With Quote


Old 02-10-2014, 03:21 PM   #10
blake
Knows what a fatty is.
 
Join Date: 09-24-08
Location: Cleveland, TN
Default

Quote:
Originally Posted by okiej View Post
Waiting and watching...
yup me too
__________________
ECB and Weber 22.5" Silver
blake is online now   Reply With Quote


Old 02-10-2014, 03:22 PM   #11
THoey1963
somebody shut me the fark up.

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Default

I hope it's done by now...
__________________
Terry - There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is offline   Reply With Quote


Old 02-10-2014, 03:28 PM   #12
LEGENDS BBQ
On the road to being a farker
 
Join Date: 01-10-14
Location: Princeton TX
Default

Looking good so far...keep it rollin!
__________________
"LIL Red",Smoke Hollow Deluxe,WSM(rehomed)
LEGENDS BBQ is offline   Reply With Quote


Old 02-10-2014, 03:29 PM   #13
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Nice looking piece of meat.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
sliding_billy is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:41 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts