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Going for Boar.

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Roestalker270 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Roestalker270 Quote  Post ReplyReply Direct Link To This Post Posted: August 26 2016 at 2:08am
Thought I'd wake up this old thread!

Owning a gun or knife and not using it, is akin to not sleeping with your girlfriend to keep her neat and tidy for the next dude.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote paddyofurniture Quote  Post ReplyReply Direct Link To This Post Posted: August 26 2016 at 8:01am
How do you cook them?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Shamu Quote  Post ReplyReply Direct Link To This Post Posted: August 26 2016 at 8:31am
I don't know the current technique in the U.K. but here we basically treat them like most pork, marinade, dry rub, & smoke for 12 hours or so.
Pulled, smoked pork is very flavorful & not at all gamey unless you get an old boar. For some reaon sows are less gamey than boars in general, I don't know why.

Here's my preferred recipe:

Pork slow smoked for pulling & BBQ. I do mine in three steps: marinade, dry rub, and then barbecue sauce.


Here is the marinade:
* 1/2 cup soy sauce
* 1/3 cup sugar
* 10 cloves garlic, minced
* 3 scallions chopped
* 3 tablespoons sherry (or brandy)
* 2 tablespoons roasted sesame oil
* 2 tablespoons roasted sesame seeds
* 1/2 teaspoon fresh grated ginger

Here is the dry rub:
* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne

Here is the barbecue (dipping sauce):
* 1 cup ketchup
* 1/4 cup water
* 1/4 cup vinegar
* 1/4 cup brown sugar
* 3 tablespoons olive oil
* 2 Tablespoons roasted sesame oil
* 2 tablespoons paprika
* 1 tablespoon chili powder
* 2 cloves garlic, minced
* 1 teaspoon cayenne

(Chaz option)

1 tsp grainy mustard

3 tbsp mole asses!
 1 tsp ginger.


Obviously you marinade the ribs or any meat for at least 12 hours. Then drip dry. Then apply dry rub.
I use hickory wood, apple wood, and any fruitwood. I built a smoker. I use wood fires only, (gas and electric smokers haven't been invented yet). I smoke 'em low heat. (Start at 180F and move it up to 260 F) As you all know, you just need to get the internal temperature to 165 and checked with a good meat thermometer. Usually "all day" is what shooting for in smoking time. Around 12 hours. Pan of water inside to help keep moist. I like barbecue sauce on mine cooked on not just for dipping so the last hour I baste with the barbecue sauce nice and thick. Sometimes I use my special secret procedure of basting with clarified butter first for about a half hour 3 or four applications BEFORE I begin the basting with the sauce.
These ribs will knock your socks off. I still think the wood fire---apple wood is my hands-down favorite---is what separates amazing smoked/barbecued food from stuff that is good but not incredible.. 

 

Option 2, the Andy version.

BBQ Sauce
...
Cook
1 medium sweet onion chopped fine
in 1tbsp butter until transparent

then add

2 cups Heinz Catsup
1/2 cup cider vinegar
1/4 cup brown sugar
2 tbsp Lea & Perrins
2 tsp chilli powder
1/2 tsp red or green Tabasco

Cook until boiling and then tip into a foil loaf pan (don’t use a regular loaf pan unless you plan on throwing it out after) cover with aluminum foil and cut 5 or 6 one inch slits in the foil. Put in the smoker with the meat a couple of hours before the meat is done. Keep the wood chips going!

You can cook in the oven if you add 3/4 tsp of Liquid Smoke -- not as good, but sometimes you just can’t wait for smoking weather!

Country style ribs are usually cheap and cook up really nice. Try marinating them in the fridge for a day or so with
1pt water 1 cup cider vinegar, 1/4 cup brown sugar (or molasses), 1 tsp garlic, 1 tbsp salt, 1 tsp hot sauce.

Good eatin!



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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tony Quote  Post ReplyReply Direct Link To This Post Posted: August 26 2016 at 2:00pm
* 3 tablespoons sherry (or brandy)

 Drink the rest??
Rottie (PitBulls dad.)


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Born free taxed to death!!!

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Post Options Post Options   Thanks (1) Thanks(1)   Quote White Rhino Quote  Post ReplyReply Direct Link To This Post Posted: August 26 2016 at 5:30pm
Nice bag of pigs there !!!  Son in Law has a friend he works with that wants us to come shoot some hogs and pigs by his house !!  That is if Son in Law stays at Swift Ships .. he has not got a raise in 2 years and the Graphics designer they just hired is making more than him and the graphics guy uses S.I.L.s drawings to do what he does !!!
So hopefully we get to make a hunt soon ..could use some wild pork in the freezer !!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote hoadie Quote  Post ReplyReply Direct Link To This Post Posted: August 27 2016 at 3:40am
If you get some pigs,Rhino you GOTTA try Tony Chachere's new " 30 minute marinade pour-over" This stuff is an absolute KILLER!!(Selling real well for me, as well.) No muss - no fuss. Marinate for @ least 30 mins & Bobs' yer uncle!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote White Rhino Quote  Post ReplyReply Direct Link To This Post Posted: August 27 2016 at 7:42am
Originally posted by hoadie hoadie wrote:

If you get some pigs,Rhino you GOTTA try Tony Chachere's new " 30 minute marinade pour-over" This stuff is an absolute KILLER!!(Selling real well for me, as well.) No muss - no fuss. Marinate for @ least 30 mins & Bobs' yer uncle!!


Uh??? Bobs my brother !!!  unless we are talking about my neighbor ..then Bobs her Father !!!
"White Rhino"

"Everybody's got to believe in something. I believe I'll have another beer." --W. C. Fields
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Post Options Post Options   Thanks (0) Thanks(0)   Quote hoadie Quote  Post ReplyReply Direct Link To This Post Posted: August 27 2016 at 2:07pm
Oi! Some mothers do have 'em!

Maybe I shudda said,"Fannys' yer Aunt"?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote White Rhino Quote  Post ReplyReply Direct Link To This Post Posted: August 28 2016 at 5:46am
Originally posted by hoadie hoadie wrote:

Oi! Some mothers do have 'em!

Maybe I shudda said,"Fannys' yer Aunt"?


Nope , dont have an Aunt named Fanny !!   If you need I can name them all and my uncle !!
"White Rhino"

"Everybody's got to believe in something. I believe I'll have another beer." --W. C. Fields
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Shamu Quote  Post ReplyReply Direct Link To This Post Posted: August 28 2016 at 8:10am
Originally posted by Tony Tony wrote:

* 3 tablespoons sherry (or brandy)

 Drink the rest??

I love to cook with alcohol, sometimes I even put it in the food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote A square 10 Quote  Post ReplyReply Direct Link To This Post Posted: August 28 2016 at 7:51pm
i really like pork - always wanted to try that 
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