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filly
Bird Dog
Reged: 11/30/07
Posts: 323
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Bad results with cooking hogs
05/18/08 07:19 PM
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Just started hog hunting, and so far I've put 8 down. I just got done (literally...10 minutes ago) cooking a ham and a shoulder from a 100-lb sow. I applied a dry rub, put the pieces in a tin baking dish and covered tightly with foil. I fired up the charcoal grill and let it cook, indirect method (coals on one side, meat on the other) at about 300 degrees for 3 hours. I took off the foil, and the 4-inch high pan was nearly full with liquid/juices. The meat was tougher than heck. My plan was to cook it uncovered a couple more hours, basting it regularly. I could tell that wasn't going to do any good, so I cut all the meat off the bone and grilled it a bit over the coals. To salvage it all, I got rid of half the liquid, added some beer and BBQ sauce, put the cut pieces back in, covered with foil, and let it simmer over the coals another hour. It's now somewhat "acceptable", but that was too bastardized of a method, and the result isn't that great.
What's the preferred methods of cooking this stuff up? I want to clean and cook the hogs I shoot instead of just leaving them for dead. If it ain't gonna come out any better than this, though, then I'll have to rethink that.
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