Does anyone have any suggestions on what to mop my wild hog with while its roasting over a pit outside. Is there any kind of rubs or seasionings that yall reccomend.
thanks tree climber. Did you rub the hog down with any particular kind of spices, etc. Also, do you leave the black outer skin on, or do you skin it, and roast it with the bare meat showing?
we have cooked them both ways,if you leave the skin on , the meat want burn , but your season want get in unless you inject the meat.
We just use the seasonings we use on regular BBQ.
if you use a pit with a rack that you can raise so the heat want get to hot,you can skin them and have a nice crust to nibble on(I love that part) with a beer while you wait on the guest.
have a good time while gooking is whats it's all about. trile and error till you get it the way you want it.
I have been catching some young hogs lately maybe 60 Lbs. I think I will do one myslef.it has been years since we did it.maybe the weekend befor bow season starts.[8D][8D]
some good eating.
__________________
I am not a hunter ; I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
thanks for the info treeclimber. I'm ready to stick a young pig with my bow so I can try this. That 6-8 hours of cooking outside, with buddies, and a cold beer, is what I'm looking foreward to. Can't wait!
Cajun garlic ; and garlic butter. then I also add some of my own spices.
A little lowyers seasoning , a little cavanders seasoning and maybe everglades seasoning. be sure to put all these seasonings into the other fluids and warn a little to melt all the grains ( or it will clog the needle).
my mouth is starting to water already.[8D][8D][8D]
__________________
I am not a hunter ; I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
Roasting Wild Hogs Whole
