Recent content by dirtyruss

My next hunt is dove on September 1st. Another hog once i have used all the current meat.

Back in the day, every local fundraiser was a wild hog dinner! Lots of dinner tickets sold over the years. Its a win win for everyone. Free food for a good cause and eradication of hogs.

They are a serious problem in certain parts. They will destroy a good piece of property if not maintained.

I corned my own brisket, once corned the only step left is to smoke it. I used equl parts cardamom and black pepper with a little clove and paprika. Dropped her on the vertical smoker on my pitts and spitts once up to 225 and she hit 180 about 8 hours later. Let it rest then slice and eat!

In todays society of diminishing hunters and increasing reliance on processed foods I feel it is especially important to keep your kids involved in hunting and cooking. My 5 year old is joining me on his first dove hunt this year and I cant wait!

Combined an elk I took a few months ago with a fresh wild sow at 50/50 and oh my it came out beautifully.

Thanks, I have always been told that a sow would have less gamieness than a boar so that is what I sought out during the hunt. I have made elk sausage with this sow with amazing results as well. I need to get thoes pics posted.

Thank you for the feedback Eddie. Being in central Texas beef is of course our primary protein, so i took the same approach as I do with my brisket, adding the brine of course, with only a dry rub. Made some pulled pork and eggs tacos for breakfast! I see why this is such a popular hunk of...

She was big (300) but long and lean. Very clean taste, less fatty than a farm raised, but more porky flavor which I enjoy. I did do a brine on this as i believe all pork and chicken need it.

So I shot a big wild sow a few months ago and finally got around to smoking one of the shoulders. This is the first time smoking a pork shoulder and I am very happy with the end product. I also smoked some cabbage and onions, and even smoked tomato sauce to turn into a smoked paste for my bbq...

I cure it old school, salt and herbs only, thus no pink meat.

So I have made corned beef in the past a couple times and love the quality and control of the end product. So the other week I got it in me to commit to taking it further and smoking after the brine ti create pastrami. I was astonished at the result and highly recommend trying this.

Just after 6 and into the vertical she goes. Starting with apple and gonna transition to hickory.

Alrighty, it's 5:30am time to get her fired up for her first turkey.

Pro tip: break out the brulee torch and hit it how you like!