Need some cooking help!

[peewee]

While cleaning out my freezer I found some hog meat. I laid out a hind quarter. This is from a small hog now (peewee size). [img]images/smiles/icon_biggrin.gif[/img]
Do have have any good recipes on how to cook it. (Smoking it is out, I dont have a smoker.)

[Greenhead22]

Make some calls and find a coonass microwave, work real well on cooking hogs.

[CaptnT]

You don't have to have a smoker to smoke meat. You can do it on a grill, too. Marinate that hog the way you like it (heavy on the vinegar), get your coals going and seal the meat while the coals are still hot (just after they all turn white). Push all the coals over to one side of the grill and add your wood. Hickory is nice, but oak, apple is good too. Pecan is my favorite. Just soak the wood chips well (1/2 hour)before placing them on the fire. Wrap that puppy in aluminum foil and just keep turning it every hour or so to make sure its cooking evenly.

[duckhuntalot]

Game warden trapped some hogs recently in my area. We just happened to be the recipents of three of them two of which were like you say kinda peewee size. 40#-50#

We boiled them in water and vinegar
Then grilled them on medium coals while basting them with sauce.


mmmmmm mmmmm

[Doc & Nash]

Peewee,

Here is what you do:

1. cut a 1-2 in. grid approx 1" deep and pack in with onions, garlic and green pappers to taste,

2.inject with your favorite maranade, if you want the cajun maranade series will work fine.

3. then sprinkle the outside with your favorite seasonings, Tony's Creole, Lemon Pepper, Garlic powder, Onion Powder are to name a few. be sure and use Rosemary

3. then coat the entire quarter with a 50/50 honey-pineapple juice mixture

4. put in a aluminum foil bag ( if you don't have on youcan just make one out of alum. foil)

5. and put on a grill (see above directions) low heat until cooked through.

6. 0nce a hour inject the quarter with the 50/50 mixture

Follow these instructions and it will melt in your mouth

NOTE: do not use any salt or Dales Seasoning. Wild hog has a reputation for being tough, the salt will only make it that much tougher

Good Cooking
COOK

[ June 24, 2002: Message edited by: Cook & Nash ]

[vicksburg]

Cook & Nash is killing me! I'm 'bout to starve to death after reading that. Anyone know where i can kill a hog!! [img]images/smiles/icon_biggrin.gif[/img]

[Goat Roper]

CaptT hit it right squarely on the head. This is EXACTLY my recommendation and my favorite is pecan wood. Take some pecan tree limbs and cut them up into about one inch wide discs just as if you were cutting a loaf of bread. Soak these in water and add to fire as needed. One other suggestion - try hitting the meat heavy with some garlic flavored Cajun injector sauce. I like to inject better than trying to soak it in with a marinate.