Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
08-09-2013, 02:14 PM | #1 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
|
A little whole hog for lunch.
Last Tuesday one of the doc's at the vet practice where my son is working (yea Dr. Kyle is out of vet school and an employed DVM) shot a wild hog and I was asked to cook lunch for today. It dressed out to about 60 pounds and was skinned. Due in large part to the sage advice I picked up here, the cook was a success.
First, I fabricated a rack out of some re-purposed rebar and some used $3 SS racks I picked up at our local restaurant supply so I could take the cooked hog out of the smoker and transport to the luncheon about 20 minutes away from the farm. On with the hog, injected with apple juice, rubbed with yellow mustard and dry rub. On the cooker at 2:45 AM this morning at 250*-275*. Spritzed with 50/50 apple juice and apple cider vinegar hourly for the last 3 hours then off the cooker at 10:30 AM, IT pushing 195*-200* and probing tender with a skewer. The bark was pretty amazing. Removed from the pit, rack & all to foil wrap and a cooler. I sized the rack to fit my largest cooler, a 128 quart Igloo Marine, it worked great. I took the lid off the cooler, laid down foil and set the grate on the inverted top, wrapped it up good then lowered the inverted cooler over the hog to match with the top and secured with a cargo strap. When we got to the luncheon, we removed the tie down strap and bottom of the cooler and just used the inverted top of the cooler to catch drippings as Kyle and his brother Mac did the pulling and then it was self serve. And there was a kitchen full of pot luck sides and deserts everybody brought in for the event. Everybody had their fill and said how much they liked the wild hog pulled pork. The wild hog meat was very lean and I think the injection and spritzing really helped with the taste and keeping it from drying out. By the looks of the carcass afterword I think they might have been telling the truth. Thanks again to all the advice and thanks for lookin.
__________________
I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
|
08-09-2013, 02:21 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
I'm gonna guess you had the most impressive dish for the potluck.
Looks fantastic!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
Thanks from:---> |
08-09-2013, 02:28 PM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
|
Lookin good there!
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
|
Thanks from:---> |
08-09-2013, 02:29 PM | #5 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
|
Oh My Damn.. that looks GREAT!
__________________
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
|
Thanks from:---> |
08-09-2013, 02:44 PM | #7 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
Very impressive cooking.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
Thanks from:---> |
08-09-2013, 03:24 PM | #8 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
|
Thanks, the rack idea came from DownHomeQue, I just sized it to my cooler. Came up with the idea for the inverted cooler & lid trying to think out how to do the transport and service using stuff I had. Foil wrapped and in the cooler, it stayed hot from 10:30 to 11:45.
__________________
I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
|
08-09-2013, 03:25 PM | #9 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
|
Bravo, Bravo!!
Get that man a beverage and a big chair!! The boy can clean up... How did the flavor compare to domestic hog? I can only imagine the apple juice helped a ton. Thanks for sharing Dave.
__________________
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
|
Thanks from:---> |
08-09-2013, 03:42 PM | #10 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
|
Thanks, Cowgirl uses wiskey in her spritz, I decided to reserve if for direct injestion in about a 1/2 hour We could taste the apple juice injection, the mustard slather and rub and the apple juice/apple cider vinegar spritz, but the wild hog still had a noticeable wild game taste. Don't get me wrong, it is good, but not something I would care to eat all the time over domestic pork. I will say that skinning the hog (my first) allowed us to really develop an amazing bark compared to cooking a whole hog skin on. I'm thinking our next attempt will be a skinned, corn fed domestic, but hey if one of those wild porkers gets in the way or starts tearing up pastures again I'll be cooking another!
__________________
I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
|
Thanks from:---> |
08-09-2013, 09:34 PM | #15 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
Quote:
Looks mighty tasty!!
__________________
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/ |
|
|
Thanks from:---> |
Thread Tools | |
|
|