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Started By
Message
Hog backstrap
Posted on 10/10/16 at 8:57 am
Posted on 10/10/16 at 8:57 am
What is your favorite way to cook a feral hog's backstrap? I do not have a smoker.
Buddy has some pigs well fed with corn and we may go take out a few.
I did a search but did not find a result.
I did not want to post on food board to avoid sous vide and reverse sear comments!!
Thanks
Buddy has some pigs well fed with corn and we may go take out a few.
I did a search but did not find a result.
I did not want to post on food board to avoid sous vide and reverse sear comments!!
Thanks
2
Posted on 10/10/16 at 9:08 am to roobedoo
That's pork chops
Posted on 10/10/16 at 9:11 am to roobedoo
Oh my, so many ways to cook dat, my fav is pretty simple, marinate whole blackstrap in Italian dressing in frig for 24 hrs, wrap in hickory smoked bacon and grill it med rare on hot grill, slice and serve hot...
Posted on 10/10/16 at 9:18 am to Melvin Spellvin
quote:
and grill it med rare
Congrats on the worms
Posted on 10/10/16 at 9:18 am to Melvin Spellvin
Thanks all
Bacon wrapped sounds good!
Bacon wrapped sounds good!
Posted on 10/10/16 at 9:34 am to misterfab
Get internal temp to 160 degrees, it's all good...
Posted on 10/10/16 at 9:37 am to misterfab
Posted on 10/10/16 at 9:38 am to Melvin Spellvin
Med rare is 120-125 deg. 160 deg is well done, bro.
Posted on 10/10/16 at 9:48 am to Jack Daniel
Come on baw, I grill it to med rare by sight, my comment bout 160 degrees was for da worm concern baw...
Posted on 10/10/16 at 9:50 am to Melvin Spellvin
Ohh, you got x-ray thermal vision. Why didn't you say so.
Posted on 10/10/16 at 9:57 am to misterfab
quote:Worms would be awesome compared to trichinosis, brucellosis and/or pseudo rabies. If I ever cooked any it would look like a piece of charcoal before I ate it. Therefore, I keep the buzzards and other vermin fat.
Congrats on the worms
Posted on 10/10/16 at 10:04 am to Jack Daniel
No, I have experience, hot grill, time and a knife to check it, I cook dat shite at da camp, take all dat technical shite and the need for a temp probe to the Food & Drink board...
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