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| 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. |
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02-04-2013, 07:25 PM
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#1 |
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On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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Here is my wild hog smoked shoulder P ( )RN
Had some requests for this so here goes. I injected it with my brine solution and soaked over night in a brine solution. Added my rub. smoked at 225 for 4 hours. Put in a tin pan with a shallow meat rack on the bottom to keep the meat over the solution. Poured apple juice in the bottom and covered with foil. I cooked an additional hour until the internal temp was 150. Many people stop here and the meat is chewy. Just cook a bit longer untikl the internal temp is 180 and hold for one hour. Collagen that makes the meat chewy starts to break down at 180. After the one hour I pulled it off and let it rest covered for 30 min. Needless to say this meat had a nice pecan/ plum smoke flavor and melts in your mouth.
sorry the pics were side ways, I up loaded them with my I phone 
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] Last edited by BayoustateBBQ; 02-04-2013 at 08:51 PM.. |
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02-04-2013, 07:48 PM
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#2 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks great!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-04-2013, 07:54 PM
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#3 |
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Got Wood.
Join Date: 01-30-13
Location: Windsor ca
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looks awesome great smoke ring
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02-04-2013, 08:05 PM
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#4 |
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On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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Gorgeous ring, looks like a great job there!
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bandera owner |
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02-04-2013, 09:08 PM
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#5 |
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Full Fledged Farker
Join Date: 01-20-13
Location: London Ontario Canada
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I wish I could a make smoke ring like the one you have there.....beauty.
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02-04-2013, 10:30 PM
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#6 |
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Full Fledged Farker
  Join Date: 10-20-11
Location: Omaha
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Yip yip yip yip yip
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe |
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02-05-2013, 08:10 AM
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#7 |
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Awesome smoke ring! I am dying to do some hog hunting. Stupid Illinois!
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Chris- Midwest BBQ Outreach |
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02-05-2013, 08:13 AM
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#8 |
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Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
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Looks really good. Havent gotten a hog since I have gotten my smoker.
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Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen |
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02-05-2013, 08:15 AM
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#9 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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That's awesome.
I've heard that wild hogs taste bad. Not true? Can you compare the meat to the farm raised, store bought stuff please. I've watched videos of guys with rifles in helicopters chasing down hogs, but they don't eat the meat because it tastes bad. Am I missing something?
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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02-05-2013, 08:42 AM
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#10 |
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On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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Some hogs can taste bad some not. alot of it is how it is field dressed and what they eat. Down here we have alot of oil wells and hogs from those areas sometimes just taste nasty. When field dressing if you get a male cut his balls off first thing. Alot of our hogs feed off our dear feeders and we have alot of food plots around here so people are more than happy for us to trap them. I build hog traps as a side job. The hog I did last night was more tender than regular pork believe it or not and you would not have known any different if I didn't tell you it was wild. People ate it and said it tasted better than regular pork.
Alot of how a hog tastes is how it is taken too. if you are running them with dogs you have all that adrenaline tainting the meat. Hog meat tasting bad unfortunantly is just people not doing things right. Restuarants pay top dollar for it down here because it is good tasting meat
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-05-2013, 08:47 AM
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#11 |
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On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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This is my buddy that brought me the shoulder yesterday
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-05-2013, 08:52 AM
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#12 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Wow, cool. Thanks for the info Bayou.
That certainly is a nasty looking creature. hahaha Someday I'd love to be one of those guys hunting from a chopper.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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02-05-2013, 09:09 AM
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#13 |
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On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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See hogs can be a real nuisance down here so we have to keep the heard population under control
They have actually been known to eat young fawns
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-05-2013, 09:37 AM
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#14 | |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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02-05-2013, 10:31 AM
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#15 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great looking hunka pork!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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