grilling hog ... ?

[Rob DiStefano]

i've got 4 haunches of a small pig, what's a good and easy way to grille?  just put 'em on the grille, close the cover and slow cook? baste?  ... or ....?

[snakewood3]

Dry rub with salt, pepper, garlic, then grill, baste with sauce when near done.

 

[Bobby Urban]

A great addition to any pork rub for grillin is dry mustard.  Add that to the rub above and it will pop.  

Don't be afraid to go sweet or hot - or both.  Brown sugar, cayenne pepper, salt and pepper.  That is the base for my dry rub when making pulled pork or ribs.  If you do not have a smoker just slow cook it on the grill for a bit (till Cooked and some bark has formed) Then put it in the crock pot with a little apple cider vinager and slow cook for a few hours(until it is fork tender)  Pull it out, shred it up and drop it on an onion or kaiser with a dollop of your favorite cole slaw and some BBQ sauce.  Straight goodness

[Zradix]

Originally posted by Bobby Urban:
A great addition to any pork rub for grillin is dry mustard.  Add that to the rub above and it will pop.  
 

Good advice right there!!!

If you're really using a GRILL, DON'T have the meat over the Heat. Use the left burner only and put the meat on the right or vica versa.

Personally I think you'll have better luck finishing the cooking in the oven than doing it all on the actual grill.

Whatever you do keep it llloooowww and ssllooowww

Here's a simple rub. Might want to alter sugar and cayenne to taste.
Ingredients:

    * 1/3 cup paprika
    * 1/4 cup Brown sugar
    * 2 tablespoons black pepper
    * 2 tablespoons salt
    * 2 tablespoons dry mustard
    * 2 teaspoons cayenne
   
Preparation:
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

[Zradix]

[Zradix]

Need some more Good Southern Boys and Girls to chime in here...Can't wait..

[Rob DiStefano]

real good stuff so far folks, thank you!!

 

Originally posted by Zradix:
...
Personally I think you'll have better luck finishing the cooking in the oven than doing it all on the actual grill.
...

ok, instead of grilling, how to oven cook?  was thinking of bagging the meat along with taters, carrots, onions, peppers and other veggies and spices, let it all slow cook ... ?

[Fishnhunt]

Rob,

In the past when we've killed small shoats we've sometimes done em like this: (ingredients vary depending on what we have when we are camping)

clean em, split em in half and then put them into a foil bag with halved potatoes, mushrooms, garlic, bells, onion, cayenne, jalapenos, bacon (or butter), some white wine, tyme, punch of sugar.  We will add all this stuff into the tin foil bag and place the bag onto a metal grill suspended over coals (if wood burning fire) OR If we have a charcoal BBQ pit we will just place the bag onto the grill and close the lid to the BBQ pit.

Tony Cacheres is always a hit too but we limit the salt b/c the wild pig is already so low in fat to begin with (risk of drying out if cooked too long esp with salt…. The enclosed bag helps ward against the meat drying out)

Good luck lots of interesting recipes here

[Mike Most]

I have to second the dry rub, (brand down here is fiesta-bolners (Rib rub or pork rub). Pit heated to 225 degrees,(non direct heat) if temp is lower the meat tends to be greasy. If the temp is higher it drys out or burns. (meat thermometer is great addition). I use mesquite wood for the fire and smoke, sometimes combined with hickory. Or if you have time you could roast em over the fire.

Regards

Mike

[Northwest_Bowhunter]

Would anyone recommend a smoker with one of these rubs or would that make it too dry?

[Bobby Urban]

 
Smoker is the best way to go(IMO) but it can be done on a grill

[crazyhorse86]

Here's my favorite pulled pork I just discovered, but it takes two days, if using a size like a boston butt (soccer ball size or so, if you don't have a hog you can buy two of them at Sam's for 25 bucks), first rub it down all over (I like Famous Dave's rib rub, easy and available), then very coarse peppercorns on the top side, let meat sit out of fridge for 30 or 40 minutes to get rid of chill. Cook with a large pan of water directly underneath the meat and add one can of beer to the water, preheat until water starts to steam.  Try to regulate heat around 275 or 300 and when water starts getting low, add more, if a gallon about every hour and a half or so, you can add another beer along the way if you like.  Cook like this all day until middle meat temperature gets over 185.  You can speed it up a little by letting water evaporate towards the end which will also get you a good crust on the outer layer and burn out alot of the fat.  At my altitude it takes about 7 hours, but it varies every time so just keep an eye on temperature from 180 to 190.  At this point you can take it off and chop it into some awesome barbecue, but if you want to take it to the next level do the following step.  Let the meat cool a bit while wrapped in freezer paper and foil.  Then stick it in the fridge overnight and let it sit.  The next day pull the sections apart and get rid of all the fat and bones.  Put the pieces of meat into a crockpot, sprinkle with your rub again and some more cracked peppercorns along with a half a can of beer and cook on low setting for about 5 hours.  Oh my, with or without your favorite sauce and hamburger buns or rolls, pull the pieces apart with two forks and you have restaurant quality pulled pork. If you cook more than one at a time, just vacuum seal and freeze the others after removing fat so all you have to do is throw one in the crock pot when ready for another.  I have altered this a little from original recipe and I change it up a little every time for experimenting and you can as well, but this one is a homerun, thanks and enjoy!

[BTH]

You got some good advice there Rob. I just bone mine out, butterfly as needed, garlic, herbs, salt and pepper, keep the fat on, roll it up, tie it up, and grill it low and slow. I also have found Penzey's Spices are wonderful on pork. BBQ 3000 and some of the other grilling rubs. Dry rubs is where it is at here. Keep the fat on as that will melt into the meat making it juicy and very wonderful. When I use my weber gas grill I sear the outside of the roast all the way around on high, then put the burners on low, off, low and let is slow cook.
Over coals you could do the same, just monitor your coals.
Comes out very delicious. Oh, and it cooks faster than store bought...keep that in mind.

[Al Dente]

Make a paste of equal parts worcestershire sauce and dijon mustard and slather all over the trimmed butt, place in a bag and in the fridge overnight.  Rub with whatever rub you like and place it back into the bag and the fridge until the next day.  Preheat smoker to 225-275 or if using a grill, set coals off to one side with a drip pan on the other side where the meat will be above it.  Take meat out 1 hour before cook time.  Place meat in smoker, or on non-fire side of grill.   Walk away for the first 1-1&1/2 hours.  Then every hour mop or spray with equal parts cider vinegar and apple juice.  When temp reaches 165 double wrap in foil.  When temp reaches 190 it can sliced, when temp reaches 195 it can be pulled.  Mind, you when either 190 or 195 is reached, take the meat off, wrap in foil again, then in a towel and place into a dry cooler for at least a hour to let the meat rest.  Then you can do as please.  A probe thermometer is very neccessary.  I prefer lump hardwood charcoal and hickory.  Start you coals in a chimeny starter.  Spray newspaper with PAM before crumpling and placing in the bootom of the chimeny starter, it burns longer and really makes the coals fire up.  A full term smoke will take anywhere from 9-14 hours depending on your running temp, outdoor temp, weather etc...  Do not get alarmed if your meat hits a temperature plateau, it is normal, then it shoot up.

Enjoy it.

[Cyclic-Rivers]

I see people keep mentioning leave the fat on.

Is this true on wild hogs or does it make the meat taste gamey?