The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-28-2012, 09:32 AM   #1
deepsouth
somebody shut me the fark up.

 
deepsouth's Avatar
 
Join Date: 04-21-10
Location: Biloxi, MS
Downloads: 0
Uploads: 0
Default hops IN the hog???

read this article in brew your own. the hogs were raised on by-products from sierra nevada brewery (grains, hops & yeast) and were given the full on beer treatment prior to cooking... sounds interesting, but i'm not sure how it turned out and the tasting notes are pretty slack compared to the prep notes.

__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen (no shame in my game)

είναι το είδος.
deepsouth is online now   Reply With Quote


Thanks from: --->
Unread 11-28-2012, 10:15 AM   #2
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

The lack of raves about the meat make me suspicious of the results. Feeding the hogs on the solids is probably a pretty good idea..injecting with the wort? Not so sure, but that's just my opinion. I'd have loved to have been there to try it. I can't afford to waste that much hog on an experiment!!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Thanks from:--->
Unread 11-28-2012, 11:28 AM   #3
Bluehawg
Full Fledged Farker
 
Join Date: 11-07-11
Location: Richton, MS
Downloads: 0
Uploads: 0
Default

Bet it was bitter as hell. Feeding the spent grains and all is a good idea and makes for mighty fine tasting meat. Brewers/distillers grains are great products that are easily digestible and make the animals grow out and finish well. The hops in the body cavity and then allowing it to "bitter up" over 6 days I think is over the top. I personally wouldn't have used mesquite wood either. Mesquite, in my opinion is better with beef, chicken or fish and not so much with pork. To me, the mesquite smoke doesn't compliment the natural flavor of the pork and kinda clashes on the palate... But, that is just my opinion.
__________________
BBQ ADDICT and Ag Teacher
Bluehawg is offline   Reply With Quote


Unread 11-28-2012, 11:30 AM   #4
Bluehawg
Full Fledged Farker
 
Join Date: 11-07-11
Location: Richton, MS
Downloads: 0
Uploads: 0
Default

I guess if the beer was good enough and was available in large enough quantities BEFORE the meat was served it is likely that it wouldn't have made that much difference though. Enough beer in one's system has the ability to make a lot of things LOOK AND TASTE better... LOL
__________________
BBQ ADDICT and Ag Teacher
Bluehawg is offline   Reply With Quote


Unread 11-28-2012, 11:38 AM   #5
Bob in St. Louis
is One Chatty Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Downloads: 0
Uploads: 0
Default

Seems like there's about three individually great ideas there, but to do them all to the same pig is overkill.

I'd love to try a pig that had eaten the hops for three months, and that's it
-or-
The pig being stuffed and smoked with hops.
-or-
Injected with the liquid.

All of them together seems almost gross.
__________________
A man wearing a helmet defending his country should make more money than a man with a helmet defending a football.
Bob in St. Louis is online now   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

Loading



All times are GMT -5. The time now is 10:31 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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