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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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 Posted: Mon May 30, 2011 11:15 am Post subject: Memorial Weekend Whole Hog Roast |
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Had a hankering for a pulled pork sammy. Sorry for the small picture sizes.
125 pound wild hog harvested when swimming across a South Texas lake. Notice the top water plug in his hind quarter necessary to bring him to shore!
Shot up with approximately 1 gallon of apple juice.
A generous rub of Chef Lefty's spices.
Thumbs up from my assistant.
Fire in the hole!!!
Time for an overnight roast at 220 degrees.
14 hours later, 170 degrees in the rear hind quarter. Took longer than I thought, and I'm guessing due to the lack of fat in wild vs. domestic.
Time to EAT!!!
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2396
Location: Hondo
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| Posted: Mon May 30, 2011 11:59 am Post subject: |
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nice!
did you have probs with the straps becoming over-done to get the hams finished?
www.smokering.com is a site w/ loads of info, altho a guy from Oregon wants to correct me about carnitas 
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the creepy uncle that scares the kids.... |
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Tyler
Site Admin
Joined: 06 Mar 2006
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Tue May 31, 2011 7:03 am Post subject: |
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| kweber wrote: | | did you have probs with the straps becoming over-done to get the hams finished? |
The straps came out very tinder and juicy. At one point I thought about going in and cutting them out, but the internal temp. did not warrant.
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2396
Location: Hondo
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| Posted: Tue May 31, 2011 10:54 am Post subject: |
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glad to hear...
I'm always worried that the rib/backstrap section
will get too dry... so I usually have the shoulders and hams on longer and less time for the middle.
presentation of a whole pig is definatly a big wow factor... ya done good!
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the creepy uncle that scares the kids.... |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Tue May 31, 2011 8:11 pm Post subject: |
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| kweber wrote: | glad to hear...
I'm always worried that the rib/backstrap section
will get too dry... so I usually have the shoulders and hams on longer and less time for the middle.
presentation of a whole pig is definatly a big wow factor... ya done good! |
Thanks.
A thought...
Never tried this, but if the straps on a whole beast are in danger of drying out, how about stuffing a towel (check with the Mrs. first) soaked in apple or orange juice stuffed up in the cavity? Just might do something for all the meat....just thinking out loud.
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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SurfinSapo
Full Grown Flour Bluffian
Joined: 03 Dec 2007
Posts: 1089
Location: Corpus Christi, Tx
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| Posted: Wed Jun 01, 2011 3:16 pm Post subject: |
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WoW, that is awesome man!!!!  |
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