Anyone ever smoke a wildhog?

BBQMAN · Posted: Mar 18 2009 Post subject:

I cook a lot of whole hog of the domestic variety for the public (wild pigs are a no-no due to the higher potential of parasites).

Never cooked a whole wild one, but have cooked it butchered into smaller pieces.

Like my pork butts, I like to marinate in an iced down cooler with Mojo Carillo which cuts some of the gamy taste mentioned above.

Unless fattened up by corn, I have found that they are leaner and less tasty than domestic.

YMMV of course.

Cook them well done thats for sure.

Many areas of the South East are overrun with the critters, so have it!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Hey Zilla, could you post a link to that slideshow that someone mentioned?

Grnmtn BBQ Chef · BBQ Fan Joined: 24 Nov 2008 Posts: 161 Location: Vermont

BBQMAN... I remember a post somewhere where you posted what you use for Mojo... I just can't seem to find it... Could you re post that or send me the link?
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Eat hearty and live life to the fullest..... Chef Brian

Meadow Creek PR72T modified adding a 2nd Meadow Creek PR 60 this week and 2 well loved Red Rivers going into retirement

BBQMAN · Posted: Mar 18 2009 Post subject:

I like the "Badia" brand, but there are others.

Readily available at any Hispanic market (cheaper than the typical grocery store chain).

Fruit juices and loaded with spices for a reasonable (about $7.00 a gallon) price.

You can also make your own, but for all practical purposes this fits the bill for me.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Grnmtn BBQ Chef · BBQ Fan Joined: 24 Nov 2008 Posts: 161 Location: Vermont

I'll have to hunt them up on line. We don't have any of those markets around here so I'll have them ship it in.

One more question... you set it up with a combination of juices or is it just a single juice... like OJ to stretch it? Have you used it for doing just Butts?

Thanks.

Sorry about the Hyjacking you can PM me with the answer if you like.
_________________
Eat hearty and live life to the fullest..... Chef Brian

Meadow Creek PR72T modified adding a 2nd Meadow Creek PR 60 this week and 2 well loved Red Rivers going into retirement

zilla · Posted: Mar 20 2009 Post subject:

Here ya go.

http://www.kodakgallery.com/photozilla/main/wild_hog
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Zilla

GIANT BBQ