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I'll be there soon as my cornbread comes out of the oven.
Thanks for sharing.
 
Posts: 14 | Location: Portland, OR | Registered: December 31, 2017Reply With QuoteReport This Post
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Picture of pulicords
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So cool! So fun! Such good eats! Please stop post this stuff! I'm so totally jealous! Wink


"I'm not fluent in the language of violence, but I know enough to get around in places where it's spoken."
 
Posts: 9235 | Location: The Free State of Arizona | Registered: June 13, 2007Reply With QuoteReport This Post
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quote:
Originally posted by EUROFAN:
Looks like a great hunt...and meal. Gainesville isn't "that" far away ya know. Smile


We shot those in Williston Big Grin, Passed through Gainesville to get there?

Thank all you guys for the kind words. For such an ugly animal, there sure are tasty if prepared correctly.
 
Posts: 690 | Location: Orange Park, FL. | Registered: November 26, 2000Reply With QuoteReport This Post
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Here is my recipe if anyone wants it.

quote:
Originally Posted By Air-cooled:
Wow! Can you tell us your technique for cooking this. I'd like to try it.



Sure.

Ingredients needed:

Chicken broth
Yellow mustard
1/3 cup light brown suger
1/4 cup dark brown suger
1/4 cup Accent
1/4 cup Lawrys Season Salt
2 Tbsp Garlic Powder
2-3 Tbsp Cumin
1- Tsp salt
1- Tsp ground black pepper
1- Tbsp paprika
1- Tsp dry mustard
1- Tsp chili powder
1- Tsp Cayenne pepper

1. Sit the chicken broth aside.
2. Combine all the dry ingredients
3. Take the yellow mustard and rub the entire piece of meat down with it.
4. Use 3/4 of the dry rub to the coat the entire piece of meat. The yellow mustard will make it stick. Let sit in fridge overnight.

Smoking:

I use an offset smoker with lump charcoal and hickory wood. Put the meat directly on the grill and smoke @ 250 for 3 hours. The meat really does not take much smoke after 3 hours anyway. Pre heat oven to 225. Remove meat from grill, coat with the remaining 1/4 cup of dry rub and place into a baking pan. Add about 1/4” of chicken broth to the baking pan. Cover baking pan tightly with foil and cook @ 225 for 5 hours (time will vary depending on the size of the meat). The meat will be fork tender and the bone will pull away for easy shredding of the pork. The seasonings will mix with the chicken broth and creat a very flavorful juice that is poured back into the pulled pork making it super moist. You will also have the smoke flavor from the smoking process. Enjoy
 
Posts: 690 | Location: Orange Park, FL. | Registered: November 26, 2000Reply With QuoteReport This Post
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Picture of 4859
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Nice hunting!


-----------------------------
Always carry. Never tell.
 
Posts: 5689 | Location: Montana  | Registered: May 13, 2008Reply With QuoteReport This Post
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Looks great! Thank you and your family for their service to our great nation.
 
Posts: 2089 | Registered: April 14, 2009Reply With QuoteReport This Post
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Looks tasty
 
Posts: 1238 | Location: TEXAS | Registered: August 17, 2014Reply With QuoteReport This Post
Avoiding
slam fires
Picture of 45 Cal
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Now thats living the dream.
 
Posts: 22169 | Location: Georgia | Registered: February 19, 2007Reply With QuoteReport This Post
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Picture of az4783054
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Thanks to everyone for your service. Keep shootin' those damn pigs. I had to shoot an attacking javelina a few months ago. It went into the dumpster.

We're doing a pork tenderloin (from a local farm) for dinner tonight. It smells so good but my wife would do me bodily harm if I tasted it to soon.
 
Posts: 10666 | Location: Somewhere north of a hot humid hell in the summer. | Registered: January 09, 2009Reply With QuoteReport This Post
chickenshit
Picture of rsbolo
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That makes my mouth water! Great post!


____________________________
Yes, Para does appreciate humor.
 
Posts: 7299 | Location: East Central FL | Registered: January 05, 2009Reply With QuoteReport This Post
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Wow. I'm so hungry now.
 
Posts: 53 | Registered: August 31, 2020Reply With QuoteReport This Post
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How big are they ? Do they reach a point where they aren’t good for smoking ? I keep hearing people say they won’t eat the large ones so am curious re your experience.
 
Posts: 1688 | Location: Alpharetta, GA | Registered: September 30, 2005Reply With QuoteReport This Post
Age Quod Agis
Picture of ArtieS
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That looks outstanding!



"We may consent to be governed, but we will not be ruled." - Kevin D. Williamson, 2012

"All the citizens of this land are of right freemen; they owe no allegiance to any class and should recognize no task-masters. Under the chart of their liberties, under the law of high heaven, they are free and without shackles on their limbs nor mortgages upon the fruits of their brain or muscles; they bow down before no prince, potentate, or sovereign, nor kiss the royal robes of any crowned head; they render homage only to their God and should pay tribute only to their Government. Such at least is the spirit of our institutions, the character of our written national compact."

Charles Triplett O’Ferrall of Virginia - In Congress, May 1, 1888
 
Posts: 11109 | Location: Central Florida | Registered: November 02, 2008Reply With QuoteReport This Post
Telecom Ronin
Picture of dewhorse
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quote:
Originally posted by usncorpsman:
Here is my recipe if anyone wants it.

quote:
Originally Posted By Air-cooled:
Wow! Can you tell us your technique for cooking this. I'd like to try it.



Sure.

Ingredients needed:

Chicken broth
Yellow mustard
1/3 cup light brown suger
1/4 cup dark brown suger
1/4 cup Accent
1/4 cup Lawrys Season Salt
2 Tbsp Garlic Powder
2-3 Tbsp Cumin
1- Tsp salt
1- Tsp ground black pepper
1- Tbsp paprika
1- Tsp dry mustard
1- Tsp chili powder
1- Tsp Cayenne pepper

1. Sit the chicken broth aside.
2. Combine all the dry ingredients
3. Take the yellow mustard and rub the entire piece of meat down with it.
4. Use 3/4 of the dry rub to the coat the entire piece of meat. The yellow mustard will make it stick. Let sit in fridge overnight.

Smoking:

I use an offset smoker with lump charcoal and hickory wood. Put the meat directly on the grill and smoke @ 250 for 3 hours. The meat really does not take much smoke after 3 hours anyway. Pre heat oven to 225. Remove meat from grill, coat with the remaining 1/4 cup of dry rub and place into a baking pan. Add about 1/4” of chicken broth to the baking pan. Cover baking pan tightly with foil and cook @ 225 for 5 hours (time will vary depending on the size of the meat). The meat will be fork tender and the bone will pull away for easy shredding of the pork. The seasonings will mix with the chicken broth and creat a very flavorful juice that is poured back into the pulled pork making it super moist. You will also have the smoke flavor from the smoking process. Enjoy


Consider that stolen, we are going out Sunday night....saw good sign 2 days ago.<<crossed fingers>>

Great family pic!
 
Posts: 7856 | Location: WPA loving the weather..missing Texas | Registered: February 12, 2004Reply With QuoteReport This Post
Keeping the economy moving since 1964
Picture of chbibc
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I just saw this thread. Outstanding!


-----------------------
You can't fall off the floor.
 
Posts: 7755 | Location: Rochester, NY behind enemy lines | Registered: March 12, 2002Reply With QuoteReport This Post
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