Feral Hog Barbecue Recipes/Methods?
Big Tex asked:
Ok fellas…I’m going hog hunting in a couple of weeks. Unfortunately, my freezer is already filled to the brim with deer meat and sausage, which means that I will be cooking the hog meat the same/next day as I hunt it.
I’ve barbecued pork ribs before, but I was wondering if any of y’all had a recipe and/or a method of cooking an entire quartered hog?
Thanks!
This entry was posted on Sunday, August 15th, 2010 at 3:09 am and is filed under BBQ Talk. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
November 7th, 2008 at 1:18 am
On a smaller hog, we do it the pig on a spit method. Skin and clean the hog, skewer it on a spit ( we made ours) and hand turn it over a low heat for 6 -8 hours. My brother made up a mix of honey, BBQ sauce,the juice from a large can of pineapple and some japanese “Saki” (rice wine) and basted it non stop. The last hour or so, he brought the coals up hotter and it made a crispy/crunchy outer “shell” that was Oh My God delicious.
November 10th, 2008 at 5:28 am
Cook the whole pig on a spit. A pig roast on a spit it tender, juicy and healthy. Not to mention delicious! I’ve taken 2 Russian boar and they were very tasty.
November 12th, 2008 at 11:36 am
Down in Cajun country we used to cook half hogs out in the front yard.
First, get a few cases of beer and invite everybody over.
We’d dig a 3×6 foot area about six inches deep. The pig half got seasoned and spiced heavily, then sewed up in an envelope of about 10 yards of chicken wire fence, using bailing wire as the thread. Fill the pit with hot charcoal that was being started in a separate barrel.
Take the swings off of the kid’s A-frame steel pipe swingset and hang that pig from the chains, then get six big guys and move the whole contraption over the fire pit. Keep adding hot charcoal and take it off, flip it over and repeat! This takes all day, so pace yourself on the beer and throw some horseshoes.
(Let me also suggest that you empty out some space in that freezer by sharing some of the Lord’s bounty with some family less fortunate than your own.
The reward you get by giving are always greater than what you gave. Just consider it, thanks! DJ)
November 12th, 2008 at 3:34 pm
DJ got this one for sure. Don’t forget the beer. Some even put it on the hog while it’s cooking. Cochon De Lait….aaaaaaiiieeeeeee!!!!
November 15th, 2008 at 6:18 am
Why not smoke cure it. Some really good bacon and hams would make you remove some of the lesser stuff from your freezer to make room for the smoked pork. Another idea is to smoke cure it and then trade a neighbor or friend some of the meat for room in his freezer to store the rest.