Cooked That Wild Hog Backstrap Today

Spring Chicken

I was anxious to cook that piece of wild hog my neighbor killed a few days ago and shared a piece with us. But before I cooked it, I asked for advice and got a lot of it. I settled on sort of a combination of a few of them, I sliced it thin, rolled it up and wrapped it in bacon. I'm glad I did it that way because it turned out quite nice. A little tough but very tasty.

I used Cluck & Squeal on it after I rolled it up, and cooked it direct. But I had to move them off to the side because of the bacon grease flair-ups.

I cooked them all to between 140° and 147° internal.

While I was in cooking mode I also decided to make that Dutch Oven Bread again using the same recipe but this time splitting the dough between a smaller Dutch Oven and a stoneware bread pan. This time it was much better, and I think its because I went to the store to get some fresher yeast, and I used filtered water from my frig. The reason I say that is in ten minutes I had a lot of yeast foam in the bowl.

I also decided to cook some acorn squash and a couple of small Banquet Pies on the Egg. The Squash was wonderful with just some butter and salt and pepper. Won't know about the pies until later.

An inexpensive bottle of Riesling added a nice touch.

I took the rest to the neighbor to see what he thought about it. He laughed and said it was better than his. I think he was just being nice.

I took a lot of photos but these should give you some idea of how it turned out.

The wild hog backstrap

DSC02807 by springchickentexas, on Flickr

The yeast after 10 minutes

DSC02808 by springchickentexas, on Flickr

The dough for bread

DSC02811 by springchickentexas, on Flickr

The dough after 20 minutes rise time

DSC02816 by springchickentexas, on Flickr

The bread just out of the Egg.

DSC02819 by springchickentexas, on Flickr

The Bread sliced.

20150109_153704 by springchickentexas, on Flickr

The hog on the Egg direct.

DSC02824 by springchickentexas, on Flickr

Moved off to the side due to flare-ups

DSC02825 by springchickentexas, on Flickr

On my plate.

20150109_154311 by springchickentexas, on Flickr

Nice pink with good hickory flavor.

20150109_154446 by springchickentexas, on Flickr

Will do again if he brings more.

I think this was a very nice surprise. I had always heard that wild hog meat was notoriously tough and bad tasting. I learned that it can be but it can also be an excellent piece of meat.

Don't hesitate to accept it if you have a friendly neighbor who hunts them.

Spring "Wild Man Tamed" Chicken
Spring Texas USA

johnkitchens

That looks and sounds like it was a great cook! 

We have killed many wild hogs here, but I have never cooked one. 

henapple

Dear spring chicken. ..I hate you.

Love,

Henapple.

SGH

Looks like a winner to me =D>

yzzi

Sounds like a good meal to me!

YEMTrey

You're absolutely killing me with the bread cooks.

caliking

I'll take a plate like that  here, please.

stemc33

All around great meal. Two thumbs up :-bd

StillSmoken

Very nice! I'm sure you enjoyed that meal. Can you share the recipe for that bread or a link? Just got a Dutch oven from Santa!!

johnmitchell

Great post..Gotta love that bread..All looks awesome. =D>

bluebird66

Fine looking eats right there.

Spring Chicken

Thanks StillSomken.

Congratulations on the Dutch Oven.  You will love Dutch Oven cooking on the Egg.  Everything from breads, roasts, soups, gumbo's and chili, to beans and greens, and anything else you can imagine.

Here's the recipe for the bread I just cooked.  It worked for me when other recipes didn't. 

Spring "Irish, Scotch And Now Dutch DNA" Chicken

Spring Chicken

Ooops, got a message saying my post was too long.  Try this:

Dutch Oven Artisan Bread
adapted to cooking on a Big Green Egg

Ingredients
4-4 1/2 cups bread flour
2 Tablespoons yeast
2 Tablespoons sugar
2 cups warm water
1 1/2 Tablespoons salt

Proof yeast by combining the yeast and the sugar in the bottom of the bowl of a stand mixer and then pour the warm water (mine was 114°) over it. Whisk it by hand lightly. Let it rest for 10 minutes until it is foamy.

In a separate bowl mix 3 cups of the flour with the salt.

Add the flour mixture one cup at a time to the yeast mixture in the stand mixer attached with the dough hook. The dough will start to come together, but still be sticky.
Add the remaining flour in 1/2 cup increments until the dough completely comes together in a ball. Let the mixer knead the dough for a few minutes. Then dump the dough onto the counter and continue to hand-knead for about five minutes, or until the dough is smooth.

Place the dough in a greased bowl and cover the top with a lightly damp kitchen towel. Let it rise for 20-30 minutes.

Preheat Big Green Egg to 400° set up for indirect cooking, raised grid with the both the Dutch oven and lid inside.

Do not punch down the dough.

Simply take out the ball of dough, that should have risen and expanded to half again in size.
Lightly coat both the bottom and the top of the loaf with flour. Carefully drop the dough in the center of the Dutch oven. Cut three slits in the top of the loaf, then replace lid. The cuts will give it that artisan top.

Cook for 30 minutes covered. Then take off the lid and cook for another 7-10 minutes, until the top is golden and crunchy looking. Use a Thermapen to see if bread's interior is over 200° and the probe comes out clean. (Mine got to 205° before the probe came out clean)

Remove bread from the Dutch oven onto a cooling rack. Let it cool for a few minutes before serving.
Note: Next time I will divide the dough into two balls and cook individually, or freeze the second ball for a future date.
Also, spray a little cooking spray on your knife before slashing the top. The blade will be less likely to stick to the dough.