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Photos Good Eating!
- Thread starter BigTriathlon
- Start date
Re: Good Eating!
It is a ham from a 300lb hog we took out and slow cooked to perfection....mmm, mmm good
It is a ham from a 300lb hog we took out and slow cooked to perfection....mmm, mmm good
Re: Good Eating!
Recipe...
1 hind quarter from a Ferrel hog or complete piglet
+ Salt, pepper, garlic rub
+ Inject it with some hot honey
+ 6 hours ( about 24 - 30 beers ) at about 250 degrees roasting over some good old Oak or Mesquite firewood
= a damn good evening.
Not sure if that is his recipe but thats how we roll around here.......
Recipe...
1 hind quarter from a Ferrel hog or complete piglet
+ Salt, pepper, garlic rub
+ Inject it with some hot honey
+ 6 hours ( about 24 - 30 beers ) at about 250 degrees roasting over some good old Oak or Mesquite firewood
= a damn good evening.
Not sure if that is his recipe but thats how we roll around here.......
Re: Good Eating!
Slaughtered and quartered on Tuesday, Put on ice with special bend of herbs and seasonings (local BBQ marinade bought by the gallon) all day Wednesday. Fire up the tow-behind 300 gallon smoker about 7am Thursday morning, using a blend of oak, mesquite, and orange wood. Control temperature at 250-300 degrees for 6-8 hrs and "viola" you have the perfect Hog Roast...
Slaughtered and quartered on Tuesday, Put on ice with special bend of herbs and seasonings (local BBQ marinade bought by the gallon) all day Wednesday. Fire up the tow-behind 300 gallon smoker about 7am Thursday morning, using a blend of oak, mesquite, and orange wood. Control temperature at 250-300 degrees for 6-8 hrs and "viola" you have the perfect Hog Roast...
