Recent content by pmroadie
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Brisket boritos or tacos
Simple way to use briskit , everyone likes em. -
Brisket boritos or tacos
I've been making these for years. Smoked briskit chopped Largest flour tortias you can find. mix Chop up one large onion fine 2 jalpanos diced dice hand full of cilantro mix all together in bowl. In a large hot frying pan put a dash of olive oil add mix and a half cup briskit just to warm salt... -
Fresh Briskets in Michigan
That ain't right 5.99 you can buy it here in Texas smoked for less than that! I paid 1.49 for some this week and I'm mad about it.. Before Christmas I paid .99 for some.. Good luck... -
What happened to cooking with wood?
I have a new bruns smoker and have used both charcoal and strait wood in it to smoke.... Now I prefer strait wood for flavor and cost of the charcoal. I love smoking with wood now only! Live in east Texas got plenty of wood for free. I never thought I could use strait wood in this small...- pmroadie
- Post #37
- Forum: Wood Smokers
-
Gamey taste??
Soaking in ice water seems to help all fresh killed meat.... I like deer to taste like deer though.wild . On wild hogs I use a 32oz bottle of real lemon juice and half cup vinigar in the ice water... works good.. -
Smoked Wild Boar
Any time, Hey I'll have to try some wild hog ribs sounds good! I love wild hog meat! -
Smoked Wild Boar
Not sure how big it is but prob 1-1 1/2 hour per pound,,, but I allways use a meat thermomenter or two and I use em, at 200 the bones will fall out. I would wrap them in foil at 160 and then bring em up to 200. We got way to many wild hogs here, they tear up alot of my pastures and fences... -
Much conflicting info
agree with ya,,,, Thats about the same thing I do.... also i don't add any brine to deer just ice about three days.... on wild hog I do the same but I use a bottle of real lemon 32oz and ice for up to 7 days. -
Smoked Wild Boar
I like to smoke my wild shoulders and hams just like you would a domistic dri rub and mustard up to 160 then wrap and take up to 200..... then we have boritos and taco meat celintro, onion and jalpenos choped up.... fry with the hog meat in a skilet with olive oil 1 large tortia ... LOL -
Smoked Wild Boar
Most of the hogs around here were domestic gone wild.... One gen and a hog will revert back to wild form.... all the ones in my area of Texas have tusks, black, high razorback shoulders and small hams. have seen some that would weigh 800lb plus.... They are very wild.... and taste good! -
Smoked Wild Boar
Check out this site http://www.hogmeoff.com/phpBB2/viewf...8d349d9f8557c5 they have alot of stuff there. I killed two wild hogs . one 250 lb sow 100 lb boar. and ten point white tail same day.. ... ........... great meat but ya got to cook it right not much fat.. Makes some kicken...
