B
bbqpigskin
Guest
This is kind of a mixed post. One of the coaches on my staff died last week while returning from a boar hunting trip with his son. He had a massive heart attack on his way home from the hunt.They got a good sized hog, and the son has asked me to cook it in my rig for a dinner/wake next Monday. He said that it had been "quartered". I have no idea how I should apporach this thing (rub, inject etc.). I've never done a wild hog, only shoulders and butts. Any advice would be greatly appreciated.
