How do you cook your hog?
08-30-2005, 08:03 PM
#1
Thread Starter
Join Date: Feb 2005
Location: San Antonio
Posts: 24
How do you cook your hog?
I tried something the other day that turned out pretty good. We were having a catfish fry for the office. I took some backstrap off a boar I killed in the spring and cut it thin, about a 1/2 inch. Threw it in some meal/salt/pepper and tossed it in the hot deep fry (peanut oil) for about 6 minutes. It was good! I had several people ask me what it was and commented on how good it was. That was a big departure from how I normally prepare it but it was a pleasant surprise.
08-30-2005, 09:44 PM
#2
Dominant Buck
Join Date: Feb 2005
Location: WC FL
Posts: 26,323
RE: How do you cook your hog?
I do mine like the Chinese: Dig a pit in the ground, I fill the pit to the topwith
Oak limbs, start the fire going and wait for the pit to glow red with Oak charcoal,
place a baby bed box spring over the pit, place the pig which has been hair scraped
while placing scalding hot soaked burlap sacks on it to make the scraping easier,
have a 5gal bucket of Kirbys "Mojo" Marinade and a long handle paint brush for
marinating the pig, after that I place roofing tin over the pig. Every half hour or so
I lift tin and keep marinating it, till done!
I forgot to mention, after scraping the hair off, gut andhose off good.Iroast the pig
with the head, feet and tail. Many families will be doing this in a few months for the
Christmas holidays. White rice, Black beans, Yuca, Cuban bread and Roast pork.
Oh man, what a feast!!!
Oak limbs, start the fire going and wait for the pit to glow red with Oak charcoal,
place a baby bed box spring over the pit, place the pig which has been hair scraped
while placing scalding hot soaked burlap sacks on it to make the scraping easier,
have a 5gal bucket of Kirbys "Mojo" Marinade and a long handle paint brush for
marinating the pig, after that I place roofing tin over the pig. Every half hour or so
I lift tin and keep marinating it, till done!
I forgot to mention, after scraping the hair off, gut andhose off good.Iroast the pig
with the head, feet and tail. Many families will be doing this in a few months for the
Christmas holidays. White rice, Black beans, Yuca, Cuban bread and Roast pork.
Oh man, what a feast!!!
08-31-2005, 02:05 PM
#3
Boone & Crockett
Join Date: May 2005
Location: Burleson Texas
Posts: 12,564
RE: How do you cook your hog?
I quarter them up, and cook slowing on a bed of hot coals. Marinade them with some special apple vinagar sauce I make.... Made some yesterday for my birthday, served them up with some potato salad and red beans... Make a man go blind!!!!
08-31-2005, 03:01 PM
#4
Dominant Buck
Join Date: Feb 2003
Location: land of the Lilliputians, In the state of insanity
Posts: 26,274
RE: How do you cook your hog?
ORIGINAL: The Rev
I quarter them up, and cook slowing on a bed of hot coals. Marinade them with some special apple vinagar sauce I make.... Made some yesterday for my birthday, served them up with some potato salad and red beans... Make a man go blind!!!!
I quarter them up, and cook slowing on a bed of hot coals. Marinade them with some special apple vinagar sauce I make.... Made some yesterday for my birthday, served them up with some potato salad and red beans... Make a man go blind!!!!
I like to brine cure the hams and then smoking them for about 8 hours give or take(depending on size.)
08-31-2005, 03:09 PM
#5
Nontypical Buck
Join Date: Apr 2005
Location: Leesburg Fl
Posts: 3,245
RE: How do you cook your hog?
we marinate ours with a bunch of different sauces that i can't remember what they're call right now. then we slow barbque it for quite a number of hours. very good stuff to say the least.
08-31-2005, 03:36 PM
#6
Join Date: Aug 2004
Location: Evadale, Texas
Posts: 625
RE: How do you cook your hog?
80% of the time i would say i Pit roast mine. Set my pit on 420degrees for around 8hours and let'em cook. I have used all kinds of rubs/seasonings/marinades, rite now i am on a RUdy's Rub kick very nice seasoning. .I am in the process of building a pit JUST for pig roasting. Will be trailer mounted and have all the bells and whistles. BIG 6'x36" pipe pit with a 3'x3' fire box with propane burner for those wet logs, HUGE 5' single door with pully assist, and a 4" drain with threaded cap on the bottom for easy cleaning. I will also have a 4'x3' woodbox mounted on the front and a 2burner fish frier and sink just in case. She should be a nice one (and my first) and hope to have her done sometime before our big November cookoff/no later than our December BBQ. 20% of the time i put them in the ground (these always taste better, maybe its just me)
