Spring time pig

[Dave Roelle]

Dave, I'm curious how those bbq hams and pork loins turned out for you. If they are anything like Sam's club pork, they gotta be good.

Regards
IR

Hey there IR-------------------well wild pork is unique (at least those here in Texas)---there is literally NO fat on these critters. The landscape at this ranch is the edge of the coastal plain just west of Corpus Christi--lots of bermuda grass pasture and mesquite thickets---plenty of good forage for the critters. So low and slow over mesquite say 6 hours for a hind quarter----4 hours indirect heat (smoker) covered but not wrapped in aluminum foil---------2 hours uncovered (basically the wood has burned to just coals so no smoke now)------sauce them at hour 5 and you got BBQ.-------slice it or pull it your choice---the bbq sauce provides the moisture and the lean pork sucks it up. Wild sows are the best pork ya ever had-------boar hogs are for sausage if they are still young ones----old boars make good terminal balistic targets and passable coyote bait.

keep well and stay safe

Dave